This was the official food of late summer in our household. With its crunchy corn shell, creamy beans, and bright crisp salsa, it has been a universal hit. It celebrated the mother-in-law's birthday with us. It came along on a Labor Day picnic with the other side of the family. And now, it has firmly planted itself in the roster of regular meals at our house. Paul and I have developed a perfect division of labor that brings it together right quick. He is in charge of the sope shaping and bean making, and I make the salsa and a salad to go with. I highly recommend that you rope a pal into the production of this dinner - it's a perfect team sport with a delicious finish.
- For shaping the sopes, follow instructions on the side of the bag of masa, or right here on-line.
- Slather the fried cornmeal shells with refried beans.
- And top with corn salsa:
Ingredients:
the raw kernels of 2 ears of corn
1 pasilla chile, minced
1/4 cup lime juice
1 T. olive oil
1/2 red onion, minced
1 T. minced cilantro
salt and pepper to taste
Directions:
Combine all ingredients. Taste for seasoning.
P.S. To make this into a picnic food, slather the beans on the corn meal shells and carry the salsa separately, assembling the whole shebang shortly before eating.
