Poblano Sopes with Earthy Filling
A twist on traditional Mexican sopes, these earthy treats feature a filling made with sautéed wild mushrooms and topped with crispy poblano peppers.
Ingredients
- ●8 Corn tortillas
- ●1 cup Wild mushrooms (such as oyster or shiitake)Cleaned and sliced
- ●1 medium OnionDiced
- ●2 cloves GarlicMinced
- ●2 Poblano peppersRoasted and diced
- ●1/4 cup CilantroChopped
- ●2 tbsp Lime juice
- ●1 tsp Salt
- ●1/2 tsp Black pepper
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Roast the poblano peppers by placing them on a baking sheet and baking for 20-25 minutes, or until the skin is blistered and charred.
- 3
Peel the skin off the poblano peppers and dice them.
- 4
In a large skillet, heat 2 tablespoons of oil over medium heat.
- 5
Add the diced onion and cook until softened, about 5 minutes.
- 6
Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- 7
Add the minced garlic and cook for 1 minute.
- 8
Add the roasted poblano peppers, salt, and black pepper to the skillet and stir to combine.
- 9
Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 10
Assemble the sopes by spooning the mushroom and poblano filling onto a warmed tortilla and topping with chopped cilantro.
- 11
Serve immediately, with a squeeze of lime juice.