Gluten Free Oven Baked Sopes Recipe & BIG RED LETTER DAY!
Yesterday I woke up to the sun shinning, the birds singing and the delicious scent of freshly brewed coffee wafting through the air. My skin was glowing, my tummy mysteriously flat and my hair shinny and perfectly obedient. As I exited the house towards a waiting Lincoln Towncar and driver, perfectly clad in size 2 designer jeans and stunning Manolo Blahnik heels, a handful of friendly paparazzi called my name and snapped pictures from a respectful distance. I was whisked to the TV studio…
Ok, so maybe that’s not exactly the way it happened. The house was dark, no birds or coffee, hair was in desperate need of a trim, flip flops instead of Manolas, schlepping bags to the car (my car – no black shinny limo and driver) and well, you get the picture.
Regardless it was a
for Gluten Free & More!
I am hoping to change the face of gluten intolerance. I am sure you know what I mean. The majority of cookbooks out there for gluten free are printed on cheap paper with no pictures targeted at allergy girl (or guy) or hippie girl (or guy). Seriously! I have many, many pairs of shoes and not a pair of Birkenstocks in the bunch! I am hoping for a raised perception of us and I feel I am doing my small part to help that. And so is Daytime by having gluten-free cooking segments on the air! Yeah for them. (They even asked me to come back in August!)
Everyone at the show was super friendly and I had a great time (did not, by the way, burn the studio down – whew!).
Today is also my 100th blog post – so I feel this is even more cause for celebration.
The food I most often turn to is Mexican so I decided to make some Sopes to celebrate the day. But honestly I am lazy and all that rolling, pinching and frying just seemed like too much work. So I made the dough, rolled it up into little balls, put the balls in mini muffin pans (yep,those again. Love them!) and baked them in the oven.
And just when you thought I couldn’t add any more to this post I have also decided to finally get up the courage and submit a photo to CLICK a monthly online photo contest hosted by Jai and Bee at the fab blog Jugalbandi – this month’s theme is stacks. So I stacked up the Sopes before I gobbled them up.
Gluten Free Oven Baked Sopes Recipe
Oven Baked Sopes
- 3 cups masa harina (finely ground corn flour made from dried corn – in the ethnic section of the grocery store)
- 3 cups hot water
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 egg , slightly beaten
- 3 tablespoons vegetable oil
- 1 ½ cups finely grated Monterey Jack cheese
Black Bean Salsa
- 1 large ripe tomato – seeded and finely diced
- ½ - 1 jalapeno – finely minced
- ¼ large white or red onion – finely diced
- ½ cup canned black beans – rinsed and dried
- Juice of 1 lime
- 1 handful cilantro leave – finely minced
Oven Baked Sopes
- Preheat oven to 350 degrees. Generously grease one 24-muffin or two 12-muffin mini muffin pans with gluten-free baking spray or oil.
- In a large bowl whisk together the masa harina, baking powder and salt. Stir in the hot water until it comes together as loose dough. Let stand 5 minutes and then stir in the egg and oil. It will be a bit crumbly but will be dough-like if you push it together.
- Take a very scant ¼ cup of the dough (loosely scooped but not packed in a ¼ cup measuring scoop) and roll into a ball and drop in the muffin tins. Repeat until you have all 24 of the muffin tins filled. Using your fingers or the end of a handle-free rolling pin press the dough balls into the muffin tins forming big indentations in the dough. The more you press the better as the sopes will be thinner.
- Bake at 350 for 10 minutes or until the dough looks dry. Sprinkle in about 2 teaspoons of shredded cheese to each indentation and return to oven for 5 minutes or until the cheese has melted. Let cool in muffin pans about 5-10 minutes before removing with a knife or small off-set spatula.
- Serve hot with Black Bean Salsa.
Black Bean Salsa
- Mix all ingredients together and scoop salsa into the sopes.
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