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A traditional dish from Mexico's Yucatan Peninsula, sopa de lima is a spicy, flavorful chicken and tomato soup, contrary to its name that would make one think limes are the main ingredient in the dish. However, the soup is flavored with unique, bittersweet Yucatan limes and spicy habanero peppers.
Apr 6, 2024 · Peel the top plastic from the tortilla. The disk should about 1/4 to 1/2 inch thick. Pre-cook: When the pan is hot, place the disk on it and cook for 1 minute per side. Form the sope: Transfer to a plate and while the dough is still warm, form the sope by using your thumb and index finger.
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Dec 27, 2022 · ready to fry. 4. Form The Sopes. Let disks cool a few minutes before slicing each in half lengthwise. Lay them cooked-side up. Use your thumbs and index fingers to pinch the dough and form a well in the middle of each sope, creating thick, even walls without cracks. partially cooked on pan. fried and crispy. 5.
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Feb 8, 2021 · Transfer the sopes to 2 large baking sheets and spray with cooking spray. Bake for 5 minutes. To fry: Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the sopes 2 or 3 at a time, flipping frequently, for about 2 minutes until light golden brown. Drain the sopes on paper towels or a wire rack.
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Sep 16, 2014 · Form the Sopes. Heat the griddle or cast iron skillet over medium-high heat. To form the sopes, cut the plastic bag into 2 squares of about 6-IN each. Place one piece of plastic on the Tortilla press, then put down one of the small balls of dough and cover it with the other piece of plastic.
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Preheat a comal or well-seasoned cast-iron skillet to medium heat (350 degrees), about 2-3 minutes. If you don’t have a well-seasoned cast iron skillet, use a nonstick skillet. Once hot, carefully add 4 sopes in a single layer. Cook just until the bottoms feel dry and light golden spots appear, about 60 seconds.
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Feb 23, 2022 · Soup: Place a large saucepan on a medium heat, melt the butter or add oil. Gently fry the onions in the melted butter or oil until soft. Add the paprika, cumin, cayenne and garlic and fry for a further two minutes. Pour in the vegetable broth/stock, add the corn kernels and simmer on a low/medium heat for 10 minutes.
