Sopes de Chicharrón Prensado Vegetal

Sopes de Chicharrón Prensado Vegetal is a delightful vegetarian take on a classic Mexican breakfast, featuring thick corn masa bases topped with a savory mixture of pressed chicharrón made from textured vegetable protein. This dish is perfect for starting your day with flavor and satisfaction.

Sopes de Chicharrón Prensado Vegetal
30 minutes
Difficulty: Medium
Mexican
350 kcal

Ingredients

  • Corn masa harina - 1 cup
  • Water - 1/2 cup
  • Salt - 1/4 teaspoon
  • Vegetable oil - 2 tablespoons (for frying)
  • Textured vegetable protein (TVP) - 1/2 cup
  • Vegetable broth - 1 cup
  • Onion - 1 small, finely chopped
  • Garlic - 1 clove, minced
  • Tomato - 1 medium, diced
  • Cilantro - 2 tablespoons, chopped
  • Lime - 1, cut into wedges
  • Avocado - 1 small, sliced
  • Queso fresco (optional) - 50 grams, crumbled

Steps

  1. In a mixing bowl, combine the corn masa harina, water, and salt. Mix until a soft dough forms.
  2. Divide the dough into 4 equal balls and flatten each ball into a thick disc (about 1/2 inch thick).
  3. Heat a skillet over medium-high heat and cook each disc for about 2-3 minutes on each side until lightly browned. Remove and set aside.
  4. In another skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
  5. Add the minced garlic and diced tomato to the skillet and cook for another 2 minutes.
  6. In a separate bowl, rehydrate the TVP with the vegetable broth for about 10 minutes, then drain any excess liquid.
  7. Add the rehydrated TVP to the skillet with the onions and tomatoes. Cook for about 5 minutes, stirring occasionally, until well combined and heated through. Stir in the chopped cilantro.
  8. To assemble, place a generous amount of the TVP mixture on each corn base (sop). Top with avocado slices and crumbled queso fresco if using.
  9. Serve with lime wedges on the side for squeezing over the sopes.

Nutrition

  • Calories: 350
  • Protein: 12 g
  • Carbs: 45 g
  • Fiber: 8 g
  • Sugar: 2 g
  • Sodium: 350 mg
  • Cholesterol: 0 mg
  • Total Fat: 15 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 12 g
  • Water: 0.2 L

Health Benefits

  • Rich in plant-based protein from textured vegetable protein and corn.
  • High in dietary fiber from corn and vegetables, promoting digestive health.

Tags

MexicanVegetarianBreakfast