Breakfast Sopes with Refried Beans, Queso Fundido, Poached Eggs, and Salsa

seriouseats.com

Andrea

subheading: For the Xnipec:

½ cup ( 240 ml) orange juice (from 2 oranges)

½ cup (240ml) lime juice (from 5 limes)

¼ cup (120ml) grapefruit juice (from 1 grapefruit)

1 medium red onion, peeled, ends trimmed, and thinly sliced (8 ounces; 227 g)

2 to 4 habaneros, stemmed and thinly sliced

One 1-inch-thick pineapple ring from 1 pineapple with core and rind removed

subheading: For the Sopes:

2 ¼ cups (225 grams) masa harina

1 ½ teaspoons Kosher salt; for table salt use half as much by volume, plus salt for sprinkling

1 ½ cups (360 ml) water

2 cups neutral oil such as vegetable or canola oil, for frying

subheading: For the Refried Beans with Queso Fundido:

4 strips bacon, cut into thin pieces

2 thai chilies, stemmed and thinly sliced into rings

4 ounces (113 grams) queso Oaxaca, grated

4 ounces (113 grams) extra-sharp white cheddar, grated

2 cups Perfect Frijoles Refritos

subheading: For Finishing:

6 poached eggs

Minced fresh cilantro leaves and tender stems

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer