We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
Loading Video...
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 12 sopes
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 12 sopes
Ingredients
Directions
- Slice the polenta in half crosswise. Then slice each half into 6 rounds, about 1/2-inch thick, so that you have 12 rounds total.
- Heat the canola oil in a large nonstick skillet over medium-high heat. Gently slide each polenta round into the hot oil using a spatula. If your pan is not large enough then fry 6 at a time. Fry until golden brown and cooked through, about 5 minutes per side. Remove from the oil and drain on a paper towel-lined sheet tray.
- In a medium bowl, combine the beans, salsa and the 2 teaspoons hot sauce. Mash the beans with a fork or potato masher.
- In a small bowl, combine the sour cream, remaining 1 tablespoon hot sauce and the lime juice and mix until well blended.
- Build the sopes by spreading about 2 tablespoons mashed black beans on top of a fried polenta round. Top with a small amount of shredded lettuce and about 1 tablespoon of the salsa and drizzle with some of the sour cream mixture.
My Private Notes
Show:
Semi-Homemade Cooking
Episode:
A Fine Fiesta
More from:
Mexican Food Favorites
Looking for Something Else?
NYC Wine & Food Festival
Join all your favorite Food Network stars at NYC's biggest wine and food festival.
