Kate Oliver

Sopes con Barbacoa

Kate Oliver


Here is my recipe that I submitted for the Del Real Foods Contest.

Sopes con Barbacoa

6 sopes
1 package of Barbacoa
2 cans of black beans (this recipe used Ortega)
1/2 c shredded Kraft Mexican Cheese
1/2 head cabbage, chopped
1 cup red cabbage (packaged)
1/2 cup shredded carrots
1 bunch cilantro, chopped
4 -5 key limes, cut in half

Place sopes on a baking sheet and heat oven to 350 degrees.  Place baking sheet in oven and let cook for about 10 minutes.
Rinse cabbage, carrots set aside in a bowl.  Add a handful of cilantro and squeeze lime juice then mix.  Let sit in refrigerator.
Place black beans in a medium pot with 1/4 tsp of olive oil, cook on medium heat.
Follow cooking directions on the package for the barbacoa.  I opted for stove top (to shred). Shred barbacoa meat once warm, then cook for about 10 minutes on medium heat.
Slightly mash the black beans then add cheese (you can use cotija or Mexican shredded cheese or any cheese you want). Remove the cabbage mixture from the refrigerator.
Remove the sopes from the oven.  Add about 1 tablespoon of black beans, then add cabbage mixture, barbacoa, cheese and place the baking sheet back in the oven for 5 minutes.
After 5 minutes, remove baking sheet and add salsa then serve with a side of the cabbage and rice (optional).  You can change the layers, but the black beans should be at the bottom. Cooking times may vary, but when cooking everything simultaneously, it should take 30 to 45 minutes.


Up close and personal :

Not bad.  Yes, I do however, love me some sopes!!
Definitely tweak the recipe however you need.  
Pre-cooked meats are awesome when you only have 30 minutes to make dinner :)

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