Tag: Authentic Mexican Food

Sopes De Hongos: Mushroom Sopes #MasecaNosGusta

Sopes De Hongos: Mushroom Sopes #MasecaNosGusta

sopes de hongos

Every so often my body craves meat-free meals. I can’t necessarily say it’s because I’m a closet vegetarian or anything like that, I think I just enjoying eating meat-free sometimes. It usually happen after a few days of heavy carnivore scarfing. Plus I like making dishes that my Momma (she’s vegetarian) can enjoy too. It’s all about my Momma, really. Anyhow, I was having one of those days yesterday and really craving a sope. Mmmmm sopes!

I looked in my pantry and not only did I find a bag of Maseca front and center, I also saw a plump little onion sitting there waiting to be had. Fast forward thirty minutes later and my bag of Maseca was now a batch of sopes. I had a pan of refried beans on the stove, and a mushroom caramelized onion mixture was underway. I called my Mom up on the phone and said “Get over here!” It was nice, we had an afternoon lunch in a matter of minutes. She was happy, and I was happy too. I have to remind myself more often that it’s good to eat vegetarian, and not to get so caught up in the “meat” race. Simple, and yet so delicious.

This meal could be made as a light lunch served with a little side salad, or as a main dish for dinner served with a side of rice. I would even consider making them in a much smaller version as an appetizer for a party. Doesn’t matter how you make them, once you do you’ll realize how easy they are to make and never look back. You could even make all the ingredients and have a little sope bar. Build your own.

ingredients for sopes

Ingredients for sopes de hongos:

  • 4 – cups Maseca
  • 1/2- teaspoon salt
  • 2 1/2 – cups warm water
  • vegetable oil
  • 1 1/2 – tablespoons butter
  • 1 – onion (sliced)
  • 1 – basket of mushrooms (sliced)
  • refried beans
  • crumbled queso fresco
  • salsa
  • sour cream or crema


  1. In a large bowl add maseca, salt and water. Mix with hands until no longer sticky.
  2. Divide the dough into 18 to 20 balls, then flatten it between both hands. Make sure the dough is a little on the thick side, and about the size of the palm of your hand.
  3. On a hot comal heat each disk for a minute on each side. Remove from comal and place on a clean working surface.
  4. Pinch the sides of the sope to form a little edge. Make sure to do this step right when the sope comes off the comal. Careful not to burn your fingers.
  5. In a frying pan over a medium high flame add vegetable oil (enough to cover entire sope). Allow to get hot.
  6. Drop each sope into the hot oil and fry till lightly golden about a minute.
  7. Remove from oil and place on a paper lined plate to drain off oil drippings.
  8. In a large frying oil over a medium flame add in butter.
  9. Add in onion and sauté for 10 minutes.
  10. Add in mushrooms and sauté for 7 minutes.
  11. Remove onion mushroom mixture from stove and place in a dish.
  12. Fill sopes with a huge dollop of refried beans and smooth to fill center.
  13. Top beans with onion mushroom mixture. mushroom onion mixture on top of a sope
  14. Then top with queso fresco, sour cream and salsa.
  15. Enjoy!
Disclosure: This post is sponsored by Maseca. However, the recipe and opinions are my own.


Webisode 7: Papa And Pork Chile Verde with The Vieja

Webisode 7: Papa And Pork Chile Verde with The Vieja

Disclosure: The most grateful thank you to the Idaho Potato Commission for sponsoring this video. We appreciate all the support you have given us, and LOVE partnering with you!

Chile Verde is an all time family favorite since as far back as I can remember. My grandfather used to make it when I was a little girl, then my Auntie Rosie took the reins and she is the one who taught me how to make it. My family puts big chunks of potatoes in our chile verde for a delightful dish you’ll never forget! Here is my latest webisode showing you how we make it….. except I had Vieja Chile Verde come supervise. Keep an eye out for my band at the end! 🙂

Ingredients for Chile Verde Con Papa:

  • 6 – tomatillos
  • 4- hueritos chiles
  • 4 – serrano chiles
  • 4- jalapeno chiles
  • 2- garilc cloves
  • a pinch of oregano
  • 1 – tablespoon beef bouillon
  • 1 – capful white vinegar
  • 1 – cup of boiled chile water
  • 2 – tablespoons vegetable oil
  • 4 – lbs cut pork tenderloin
  • 5 –  bay leaves
  • 1 –  white onion
  • 4 – cups of chicken broth
  • 4 – russet Idaho potatoes


  1. Boil chiles and tomatillos for 25 minutes.
  2. Then add chiles, tomatillos, garlic cloves, oregano, beef bouillon, vinegar, and chile water into a blender. Blend until chunky. Set to the side.
  3. In a large dutch oven over a medium high flame add oil and allow to heat till hot, then add in pork tenderloin cubes and braise on each side.
  4. Add in bay leaves and onion.
  5. Pour in chicken broth and bring to a boil. Once boiling lower flame, add a lid and allow to simmer for 2 hours.
  6. Next add in potato chunks and green chile. Cover with lid and continue to simmer for an additional 30 to 40 minutes or until potatoes are fork tender.
  7. Enjoy!

Thank you with my entire heart and gratitude to my most awesome crew! I sincerely love you guys big time.

Director: Mando Lopez
Director of Photography:  Tony Molina
Camera Assistant: Suki Ewers
Producer:  Lacey Reilly
 Editor:  Max Azpiazu
Set Design:  Mando Lopez
On-set morale booster: Kristen Warren
Sound and Make-up:  Janine Presley
Lighting Equipment: Paul Hopkins
Band Music: Mando Lopez, Andrea Bulletti, and Anthony E. Martinez
Vocals: Nicole Presley
Sound Engineering: Manny Nieto
Opening Music: Anger Bros
Thank you Melissa’s Produce for donating all the GREEN CHILES!!!!

The most grateful thank you to the Idaho Potato Commission for sponsoring this video. We appreciate all the support you have given us, and LOVE partnering with you!