This recipe is a twist on basic taco meat filling. I use ground turkey quite often in our house and I am always looking for ways to use it instead of beef. The little sweet peppers used in this recipe are awesome. I found them at my local Kroger’s produce department. I made an authentic Sope (pronounced “SOH-peh”) as the base for the filling.
Sope is as popular in Mexico as is the tortilla and is made with the same ingredients. It is a thick, hand formed type of tortilla, with the edges crimped into a shallow bowl, when fried it becomes a container for lots of different fillings. It will take you a few times to get the thickness right. If you don’t have the time or patience for Sopes, this filling works great for tacos or enchiladas.
Ground Turkey Filling
1 tablespoon olive oil
1 med onion diced
3/4 cup sweet peppers diced
2 cloves garlic minced
1/2 cup fresh corn (1 ear) or frozen
1 1/2 lb ground turkey
1 1/2 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon Mexican chili powder
1/2 teaspoon salt
1 (7.6 oz) can chipolte sauce (I use La Costena)
1 (7.6 oz) can Homestyle Mexican salsa (La Costena)
1/4 cup water
Heat oil in large pan over medium heat
Add chopped vegetables to pan and saute for six minutes until softened
Add meat to vegetables and brown
Drain off excess oil
Stir in salt, coriander, cumin, oregano, and chili powder
Cook for 2 minutes
Add sauces and water, bring to a simmer
Turn temp to low and let simmer for 10 minutes
3/4 cup warm water
1/4 cup vegetable oil
Preheat the oven to 200 degrees F. Line a baking sheet with paper towels.Put the masa harina in a large bowl. Mix on low with until mixture forms a ball and pulls away from the sides.
It should take only a minute or two.
You want a nice, moist dough, so work in a little more warm water if it’s dry. If it’s sticky, work in a little more masa harina.
Separate the dough into four equal pieces and roll each one into a ball.
Put the balls on a plate and cover them with plastic wrap to keep the dough from drying out.
One at a time, roll them out with a rolling pin or clean wine bottle until they’re a thin circle about 1/4-inch thick.
Add a little of the oil in a skillet or griddle and heat it over medium-high heat until hot.
Carefully add the first sope and cook it until little brown blisters appear on the bottom, about 45 seconds.
Flip it over with a spatula and cook for another 30 to 45 seconds. Flip it over again, count to 10 and transfer to the towel-lined baking sheet.
Keep warm in the oven. Repeat with the remaining 3 sopes (adding a little more oil if you need to)
“Sope recipe modified from: http://www.foodnetwork.com/recipes/aaron-sanchez/sopes-recipe/index.html?oc=linkback”
Add other toppings of your choice.
Happy Cinco de Mayo!!
- Cinco De Mayo: Celebrating South Of The Border Style (halloweenexpress.com)
- Sopes Rancheros (elleryell.wordpress.com)