CookTracks
LIVE BONUS EPISODE - Mexican Fish Sopes / CHEF KEN ORINGER
Jul 17, 2020 · 40 min
Play episode

Join Chef Oringer in his home kitchen as he does a virtual cook-along with people around the world. 


If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  


COOK’S NOTES: Have oven preheating to 450 F when starting.


Serves 4-6 as a main and 8-10 as an appetizer


INGREDIENTS

For the Fish:

2 pounds fish, skinless fillets (such as cod, branzino, salmon)

1/2 bunch cilantro, chopped

2 garlic cloves, chopped

1 teaspoon fish sauce or miso, optional

2 Tablespoons lemon juice

1/4 cup coconut oil

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon soy sauce

1 teaspoon hot sauce

1 Tablespoon maple syrup


For the Sopes:

2 cups Maseca (instant yellow corn masa flour)

1/2 teaspoon salt

1 ½ cups hot tap water

1/2 cup vegetable oil, for cooking the sopes


Charred Tomato Salsa:

5 tomatoes, such as beefsteak or roma

1/2 small onion, such as yellow, white or red, peeled

1 garlic clove, cracked from it skin

1/2 bunch cilantro

Salt

Lime juice, to taste


Garnish:

Avocado, sliced

Shredded lettuce


EQUIPMENT ESSENTIALS

1, small mixing bowl (for the fish marinade)

1, baking sheet (to cook the fish)

Foil, to line the baking sheet

1, medium mixing bowl (to mix the sope dough)

Large resealable bag (to flatten/shape the sopes)

1, medium to large size skillet (to cook the sopes)

Cooking utensils, such as tongs and spatula

1, large nonstick sauté pan, to char the salsa ingredients

Blender or food processor, to blend the salsa

Plate or platter, to serve



For recipe instructions, visit www.CookTracks.com

Tag your meal on social media: #CookTracks / @CookTracks

CookTracks is a production of Beyond the Plate.  

Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.

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