Tag: Entree

Sopes

Mexican: Sopes

Makes 6 sopes approximately 10cm in diameter, can decrease size for more of a snack bite as desired. Increase recipe size as required.

INGREDIENTS

  • 2C Masa Harina
  • 1C Warm Water, more as required
  • Oil, for shallow frying
  • Toppings!

Toppings: Any combination of the following (in FODMAP friendly quantities):

  • Shredded or minced chicken/beef/pork, cooked
  • Fresh or breaded fish pieces/bites, cooked
  • Lettuce, thinly sliced
  • Red or Green Cabbage, thinly sliced or grated
  • Feta, crumbled
  • Cheddar Cheese, grated
  • Tomatoes, diced
  • Avocado, diced or sliced
  • Carrot, grated
  • Corn Kernels, charred
  • Roasted Tomato Salsa
  • Guacamole
  • Sour Cream
  • Coriander
  • Hot sauce (FODMAP friendly)

INSTRUCTIONS

  1. Mix the masa harina and the water together in a bowl. Knead until it forms a smooth ball (you may need additional water, adding small amounts only at a time).
  2. Separate the dough into portions and roll into balls.
  3. Place a separated plastic bag onto a tortilla press, covering both sides. Add a portion of dough into the press as squash to form a pancake shape (you may need to flip the dough around to squish the other side also to make it an even thickness). If you don’t have a tortilla press, you can use an alternative heavy flat object and press down to flatten.
  4. Heat oil in a large pan over medium-high heat.
  5. Fry both sides of the dough until light brown. This will take a couple of minutes each side.
  6. Once cooked and browned, remove from pan and place on a paper towel to drain any excess oil.
  7. Wait for the sopes to cool slightly, then pinch the sides up to form a small wall around the edge.
  8. Serve with toppings.
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Coctel de Camarones (Shrimp Cocktail)

Knockout: Coctel de Camarones (Shrimp Cocktail)

INGREDIENTS

  • 600g Shrimp, peeled and deveined
  • 2 Limes, juiced
  • 2 Tomatoes, deseeded and diced
  • 1/2 of a Cucumber
  • 2 Avocados, pitted and diced
  • Coriander, lightly chopped
  • 1/2C Ketchup
  • 2/3C Tomato Juice (alternatively, add more ketchup and more shrimp cooking juice)
  • 2 Jalapeno Peppers, seeded and chopped
  • Salt and Pepper, to taste
  • 1C Shrimp cooking liquid

INSTRUCTIONS

  1. Bring salted water to a boil in a pot. Add shrimp and cook through (shrimp will change from grey to pink), about 2-3 minutes.
  2. Ensuring you reserve the liquid for later use, drain the shrimp.
  3. Chill shrimp and reserved liquid in the fridge until cool. This may take up to an hour.
  4. Once chilled, combine shrimp, tomatoes, cucumber, jalapeno, coriander, and lime juice into a bowl. Then add ketchup, reserve shrimp cooking liquid, and tomato juice. Stir to combine. Add avocados, salt, and pepper before giving it another gentle stir to combine.
  5. Refrigerate for 10 minutes, then ladle into cocktail glasses and serve.

SERVE WITH

GF corn chips & hot sauce for extra kick.

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