Dough:

1 ¼ lbs. Masa

OR – 2 ¼ c. Masa Harina; mixed with a scant 1½ c. hot water

2 T. Lard

1/3 c. Flour

¾ t. Salt

1 t. Baking powder

Finishing the Sopes:

1/2 c. Brothy Beans, coarsely puréed in broth

4 oz. Chorizo sausage, casing removed

1/2 c. KNORR® Ready-To-Use Salsa Verde

1 c. Pulled Pork, cooked and shredded

½ c. KNORR® Ready-To-Use Mole Sauce

1 c. Pulled Chicken, cooked and shredded

¼ c. KNORR® Ready-To-Use Salsa Roja

½ c. KNORR Ultimate® Roasted Chicken Base, prepared

Garnish

½ c. Mexican Queso Fresco, crumbled

½ c. Crème Fresh

1 c. Romaine Lettuce, chopped

3 Radishes, sliced thin

KNORR® Ready-To-Use Salsa Roja, drizzled

The sopes shells:

1. If using masa harina, mix with the hot water, cover and let stand 2 to 3 minutes.

2. Mix masa with lard or shortening, flour, salt and baking powder, kneading until all ingredients are thoroughly combined.

3. If necessary, adjust consistency of dough with a little water.

4. Divide dough into 12 balls, place them on a plate and cover with plastic wrap.

5. Heat griddle or heavy skillet over medium.

6. Cut a square of heavy plastic (like that used for freezer bags). Lay it out in front of you, flatten one of the balls onto it, then gently pat and press it into an evenly flat disc, 3/8" thick and 2 ½" in diameter.

7. With the fat little tortilla still on the plastic, flip it over onto one hand, dough-side down, and peel off plastic.

8. Lay tortilla on hot griddle or skillet and bake for about 2 minutes per side, until lightly browned; it will still be soft and uncooked inside.

9. Pat out and bake remaining 11 masa balls in same fashion.

10. With a thick, sharp knife, slice each tortilla in half, as you would an English muffin.

11. With cooked-side down, pinch up a ¼" high border around each disc, molding the pliable uncooked masa from center.

12. Cover sopes with plastic wrap so they won’t dry out.

Preparing the toppings:

1. About ½ hour before serving, warm beans in small covered pan and set in a low oven. If they’re not the consistency of thick bean soup, either simmer briefly, uncovered, or stir in a few drops of water or broth.
2. In small skillet, cook chorizo in one tablespoon of oil over medium-low heat, breaking up any clumps.
3. When cooked (about 10 minutes), drain off fat, cover and place in oven.
4. Blend cooked chorizo and bean mixture with KNORR® Ready-To-Use Salsa Verde.
5. Blend cooked and shredded pork with KNORR® Ready-To-Use Mole Sauce and warm.
6. Blend cooked and shredded chicken with KNORR® Salsa Roja and KNORR Ultimate® Roasted Chicken Base.

Frying the shells:

1. Heat ¾" depth of oil to 360°F.
2. Fry the sope shells, 3 or 4 at a time, until lightly browned, about 45 seconds. (They should be a little crunchy outside, but tender and moist within.)
3. Drain on paper towels and keep warm in oven.

Finishing the Sopes:

1. When ready to serve, layer fillings in each sope.
2. Garnish each with cheese, lettuce, radish slices and Crème.

1 Whole Red Snapper

2 T. Lawry's® Seafood Rub

2 c. Flour

3 oz. Olive Oil

Sauce

2 oz. Olive Oil

1/4 c. Onions, sliced

1/4 c. Garlic, sliced

2 T. Thyme

2 T. Oregano

1/2 stick Cinnamon

1/2 c. Green Peppers

1/2 c. Red Peppers

1/4 c. Cilantro

1/4 c. Jalapeños, sliced

1/2 c. Tomatoes, quartered

3 oz. White Wine

3 T. Capers

1/4 c. Green Olives

Salt, pinch

Half Lemon, squeezed

1-1/2 c. KNORR Ultimate® Roasted Chicken Base,

prepared

1. Dress fish, removing fins.
2. Make three oblong incisions in each side of fish.
3. Sprinkle fish with Lawry's® Seafood Rub on both sides.
4. Dredge fish in flour on both sides; pat off excess flour.
5. In heated pan with oil, add fish and cook approximately 3 minutes (or until brown and slightly crispy) on each side. Finish fish in heated oven.
6. Add sauce ingredients above in heated pan with olive oil.
7. Remove fish from oven and plate with generous amount of sauce around fish.