Sopes Yucatecos con "Sobras" de Pibil
(so-pehs yoo-cah-teh-kohs kohn soh-brahs deh pee-beel)
Mérida Market Afternoons: Antojitos & Front Porch Snacks
The best meals in any Mexican household rarely happen during Sunday's grand feast. They happen on a Tuesday night, born from the spectacular leftovers, or sobras. While the Yucatán is famed for the delicate, bean-stuffed panucho, the humble sope offers a sturdier, far more forgiving vessel for a weeknight. This recipe bridges the gap between an Ohio suburb and a Mérida market: aerating commercial masa with a pinch of baking powder for an essential crisp bite, and shocking red onions in boiling water to tame their harshness before a quick citrus pickle. It is smart, uncompromising cooking that tastes exactly like home.
Before you start
Shock the red onions in boiling water.
Place the sliced red onions in a heat-proof colander, pour rapid-boiling water over them, and let sit for exactly one to two minutes before draining immediately to remove their harsh sulfurous bite.
Steep the onions in their citrus cure.
Transfer the softened onions to a glass jar, add the habanero, oregano, peppercorns, and salt, then pour the orange juice, lime juice, and vinegar over the top and shake well to begin the pickling.
Purée the black beans.
In a blender, combine the canned black beans with their liquid and the sprig of epazote, blending until completely smooth.
Ingredients
- canned black beans15 oz
- pork lard1 tbsp
- white onion1/4 med
- fresh epazote1 small
- masa harina2 cup
- salt1/2 tsp
- baking powder1/2 tsp
- warm water1 3/4 cup
- pork lard1/2 cup
- red onion1 large
- sweet orange juice1/2 cup
- lime juice1/2 cup
- white vinegar1 tbsp
- habanero pepper1 med
- Mexican oregano1 tsp
- whole black peppercorns1/4 tsp
- salt1/2 tsp
- leftover cochinita pibil2 cup
- iceberg lettuce1 cup
- Mexican crema1/4 cup
- queso fresco1/4 cup
Method
- 01
Fry the bean purée into a rich paste.
Heat one tablespoon of lard in a heavy skillet over medium-high heat, fry the diced white onion until deeply browned, then carefully pour in the bean purée and stir constantly until it thickens and pulls cleanly from the pan.
- 02
Hydrate the masa for the sopes.
In a large bowl, whisk the masa harina, salt, and baking powder, then gradually stream in the warm water, kneading until you form a soft dough that leaves your hands clean.
- 03
Press and toast the masa disks.
Divide the dough into golf-ball-sized portions, flatten each into a quarter-inch thick disk, and cook on a dry, medium-high skillet for one to two minutes per side until dry and lightly speckled.
- 04
Pinch the edges to form the protective walls.
Remove the hot disks from the skillet and immediately pinch the edges upward with your fingers to create a small rim around the border of each sope.
- 05
Shallow-fry the sopes for an impenetrable crust.
Heat a shallow layer of lard in the skillet and fry the formed sopes for thirty to sixty seconds per side until golden and exceptionally crispy, then drain on paper towels.
- 06
Assemble the sopes with contrasting textures.
Spread a thick layer of the hot bean paste across the base of each sope, top with shredded lettuce, pile high with warm cochinita pibil, drizzle with crema and queso fresco, and crown with the bright pink pickled onions.
Notes
The citrus substitution perfectly mimics the native naranja agria.
Mixing sweet orange, lime, and a splash of vinegar perfectly replicates the pH and bitterness of the Seville oranges found in Yucatecan markets.
Baking powder is the modern home cook's secret to mimicking fresh nixtamal.
A half teaspoon of baking powder aerates commercial masa harina, ensuring the thick sope base stays light and crispy rather than dense and gummy.