Sopes de Tinga

Sopes de Tinga is a delightful Mexican dish featuring thick corn tortillas topped with a savory and smoky vegan tinga made from jackfruit. This hearty meal is perfect for lunch, offering a rich blend of flavors and textures that satisfy any palate.

Ingredients

• Corn masa harina - 1 cup
• Water - 3/4 cup
• Canned young green jackfruit in water - 400 grams, drained and shredded
• Onion - 1 medium, thinly sliced
• Garlic - 2 cloves, minced
• Tomato - 2 medium, diced
• Chipotle in adobo sauce - 1 tablespoon
• Vegetable broth - 1/2 cup
• Cumin - 1 teaspoon
• Oregano - 1 teaspoon
• Salt - to taste
• Olive oil - 1 tablespoon
• Fresh cilantro - for garnish
• Avocado - 1 small, sliced (optional)
• Lime - for serving

Steps

1. In a mixing bowl, combine the masa harina and water. Knead until a smooth dough forms. Divide the dough into 4 equal balls.
2. Heat a non-stick skillet over medium heat. Flatten each ball into a thick tortilla about 1/4 inch thick. Cook each tortilla for 2-3 minutes on each side until golden brown. Set aside.
3. In the same skillet, heat olive oil over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute until fragrant. Stir in the diced tomatoes, shredded jackfruit, chipotle in adobo, cumin, oregano, and vegetable broth.
5. Bring the mixture to a simmer and cook for 15-20 minutes until the jackfruit is tender and the sauce thickens. Season with salt to taste.
6. To assemble, spoon the tinga mixture onto each tortilla, creating a small border around the edges. Garnish with fresh cilantro and avocado slices if desired.
7. Serve warm with lime wedges on the side.

Nutrition

• Calories: 360
• Protein: 8 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains plant-based protein, beneficial for muscle maintenance.

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