|Sopes con platanos. © Ryan Schierling|
As far back as memory serves, I've had a food crush of biblical proportions on masa de maize. Unlike plain old cornmeal or fresh-roasted corn, masa is made from corn baptized (or cooked… whatever... semantics) in a solution of slaked lime. I'm pretty sure there must also be some kind of mystical ceremony involved before these divine kernels are ground into this dough-of-the-gods. My personal food mythology even goes so far as to claim that the manna collected by the Israelites as they wandered the desert was actually masa. I'm just that committed.
|Making sopes. © Ryan Schierling|
Whether you think of this as breakfast fare, or choose to serve it for dinner, every bite is sure to be a heavenly revelation. The creamy sweetness of the plantain is the perfect compliment to the gently savory black beans, fragrant sopes and the salty cotija. And with every bite, the tang of pico de gallo and crema rounds out the harmony of flavors. If you're mindful, you may even hear an angelic choir.
Sopes con Platanos, Assembly order – with notes:
Our House Black Beans
1/4 large sweet onion, finely chopped
1 small jalapeño (green or red), finely chopped including membrane and seeds
1 clove garlic, minced
1 medium tomato, diced small
1 teaspoon of chopped fresh cilantro
35 ounces (total) canned black beans (1 can 15 oz. and 1 can 20 oz.)
1 small sprig epazote (optional)
water, or poultry broth