| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | about 1 dozen |
Ingredients
- 2 cups masa harina
- 1 teaspoon salt
- Vegetable oil, for frying
- 2 Roma tomatoes, cored and scored
- 1 red onion, quartered
- 1 jalapeno
- 12 to 15 clams
- 5 sprigs fresh cilantro
- 1 teaspoon garlic
- 1 tablespoon salt
- 1 tablespoon olive oil
- 6 eggs
- 1 Roma tomato, diced
- 5 sprigs fresh cilantro, chopped
- 1/2 cup canned black beans, rinsed
- Salt and freshly ground black pepper
- Cojita cheese, crumbled
- Asian hot sauce (recommended: Sriracha)
Instructions
- For the sopes: Mix the masa harina with the salt and slowly add 1 cup water. Combine until the masa turns into a soft dough and forms a ball. Grab a small ball of dough about the size of a lemon and form a patty 1/2-inch thick. In a saute pan, add 1 tablespoon vegetable oil and lightly fry the patty on both sides for 2 to 3 minutes each side. Remove from the pan and cool slightly. Add more vegetable oil to the pan, about a 1/2-inch up the side of the pan, and heat. In the meantime, start forming the sopes by pushing into the center of each patty to create a small shallow bowl or “sope”. Fry the sopes for a second time until golden brown. Set aside.
- For the clam salsa: Bring a small pot of water to a boil and add the tomatoes, onion and jalapeno. After 10 to 15 seconds, pull out the tomato and peel the skin. Place in a blender. Continue to boil the onion and jalapeno for 10 more minutes. Remove from the pot and add to the blender. Add the clams to the water and cover. Cook over high heat until the clams open, about 5 minutes. In the meantime, add the cilantro, garlic and salt to the blender and pulse 1 to 2 minutes. Pour into a bowl and set aside. Once the clams have cooked, remove the meat from the shells and add to the salsa. Taste and adjust seasoning if necessary.
- For the huevos rancheros: In a saute pan over medium heat, add the olive oil and eggs. Just as the eggs start coming together, add the tomatoes, cilantro and beans. Scramble until soft. Season with salt and pepper.
- To build the sopes: On each sope, place a spoonful of the eggs, top with salsa and include 3 to 4 clams. Top with some cojita cheese and a drizzle of hot sauce.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 273 |
| Total Fat | 19 g |
| Saturated Fat | 2 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 8 g |
| Cholesterol | 85 mg |
| Sodium | 261 mg |
Reviews
Disappointing. I think this dish has potential but as written it is a bit of a flop. All that could be tasted in the salsa is the jalapeno. I like my heat but it was simply too much in this case.
Lots of ingredients here but it was worth it! Orchid – we hope you win so that we can have more of your delish recipes!