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by • December 3, 2014 • UncategorizedComments (0)1017

Turkey Sopes w/ Cranberry Pico

Now that Thanksgiving is over, and most of us have a surplus of leftovers to contend with, why not try something a bit more exciting than turkey sandwiches? This traditional Mexican recipe with a Thanksgiving twist puts that cold turkey to good use! Originating from Central Mexico, Sopes are a thicker version of a corn tortilla, and retain all the goodness of fresh corn tortillas, without the hassle of using a tortilla press. We’ll also put a seasonal twist on traditional pico de gallo by using cranberry sauce to add sweetness. For this recipe I used Quattrociocchi chile infused oil for the light spiciness that Mexican food needs.

Ingredients

For the Sopes (corn tortillas can be substituted):

For the Cranberry Pico de Gallo:

  • 4 roma tomatoes seeded diced
  • 4 T cranberry sauce (sweet is ok)
  • 1/2 large onion diced small
  • 1 small handful cilantro chopped
  • 1 jalapeno seeded, diced small
  • 3 pieces green onion, green part only, sliced
  • juice of 1 lime
  • Salt to taste

For the Toppings:

  • 1 lb cooked turkey (white or dark meat) diced into 1/2 inch cubes
  • 1 t cumin
  • 1 handful iceberg lettuce sliced thin
  • 1/2 C Mexican crema, or sour cream
  • 1 lime sliced
  • Salt to taste

Directions

  • Optional: if using corn tortillas, wrap in aluminum foil and place in a 350 degree oven for 10 minutes. Then skip to “Add cubed turkey…” below.
  • Mix all the ingredients for the pico de gallo well, reserve in fridge.
  • Mix the masa harina and water by hand until it form a soft, elastic ball.
  • Add oil and salt. Portion into 6-8 small balls and press into 3″ diameter discs about 1/2 inch thick.
  • Heat a deep pan to medium heat with 1/2 C olive oil. Fry the sopes 2-3 minutes per side until lightly browned and cooked through. Remove and keep warm.
  • Add cubed turkey, salt and cumin. Fry until browned evenly, adding oil if meat becomes dry.
  • Top each sope (or tortilla) with the turkey, pico de gallo, crema, and chopped lettuce. Serve with slices of lime.

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