Sopes de Chicharrón Vegetal

Sopes de Chicharrón Vegetal are a delicious vegetarian twist on the classic Mexican dish, featuring a thick corn tortilla base topped with a savory mixture of crispy plant-based chicharrón and fresh garnishes. This satisfying meal is perfect for a cozy supper and bursting with flavor.

Ingredients

• Corn masa harina - 1 cup
• Water - 1/2 cup
• Salt - 1/4 tsp
• Vegetable oil - 1 tbsp (for frying)
• Mushroom chicharrón (or soy chicharrón) - 100 g
• Black beans - 1/2 cup (cooked and mashed)
• Lettuce - 1 cup (shredded)
• Radishes - 4 (thinly sliced)
• Avocado - 1 (diced)
• Sour cream or vegan alternative - 1/4 cup
• Salsa verde - 1/4 cup
• Cilantro - 2 tbsp (chopped)

Steps

1. In a bowl, mix the corn masa harina, water, and salt until a soft dough forms. Let it rest for 10 minutes.
2. Divide the dough into 4 equal balls and flatten each ball into a thick disc, about 1 cm thick.
3. Heat the vegetable oil in a skillet over medium heat. Fry each disc for 2-3 minutes on each side until they are slightly golden and cooked through.
4. Remove the sopes from the skillet and gently pinch the edges to form a raised border.
5. In the same skillet, add the mushroom chicharrón and cook for about 5 minutes until crispy.
6. Spread a layer of mashed black beans on each sope, then top with the crispy chicharrón.
7. Garnish with shredded lettuce, sliced radishes, diced avocado, a dollop of sour cream, and a drizzle of salsa verde.
8. Sprinkle with chopped cilantro before serving.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in fiber from beans and vegetables, promoting digestive health.
• Contains healthy fats from avocado, supporting heart health.

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