Baked Mexican Sopes with Fresh Corn Flour
Baked Mexican Sopes with Fresh Corn Flour This a tasty Mexican dish, filled with delicious marinated zucchini, cactus, and onion, adapted from Viva Vegan.
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Cooking tools:
- Mixing bowl
- Kitchen towel
- Oven
- Stove
- Skillet
- Baking sheet
- Measuring cup
- Measuring spoon
- Spoon
- Chef's knife
- Cutting board
- Fork
- Refrigerator
Ingredients
- 1 ½ cups masa harina
- 1 ¼ cups warm water
- ½ teaspoon salt
- 1 red onion, cut in half and thinly sliced
- Juice of 1 lime
- ½ teaspoon sugar
- 3 tablespoons organic mayonnaise
- 1 teaspoon lime juice
- 1 teaspoon chili powder
- 1 zucchini, diced into 1-inch cubes
- 1 tablespoon chili powder
- 1 teaspoon black pepper
- 3 tablespoons pickled cactus, drained (optional)
- 1 generous handful cherry tomatoes, sliced in half
- 2 tablespoons cilantro, chopped
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