California Avocado Crab and Creamy Goat Cheese Sopes

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by Chef Kent Rathbun, Abacus

wfaa.com

Posted on June 21, 2010 at 2:58 PM

California Avocado Crab and Creamy Goat Cheese Sopes (8 Servings)

Chef Kent Rathbun, Abacus
 

 Grilled Onions

1 each medium red onion, peeled and sliced 1⁄4-inch thick
1⁄4 ounce canola oil
2 teaspoons kosher salt
Arrange red onion slices on a sheet pan and coat with canola oil. Season with kosher salt. Grill onions over wood
fire until grill marks develop and onions are fully cooked. Chill and dice.
In a large bowl mix together garlic, avocado, cilantro, jalapenos and grilled, chilled red onions. Season with
lime juice and kosher salt. Gently fold in creamy goat cheese and crabmeat. Set aside and chill.
 

California Avocado Crab and Cream Goat Cheese Mixture

4 cloves garlic, minced
4 each California avocados (firm), peeled
and diced large
1⁄4 bunch cilantro leaves, chopped fine
2 each large jalapenos, stem and seeds
removed, minced
Grilled onions (see below)
2 each limes, juiced
2 teaspoons kosher salt
1⁄4 cup creamy goat cheese
1 cup lump crabmeat, cleaned
 

Sopes
 
32 ounces masa see recipe, separated into 16, 2 ounce pieces
1 cup canola oil
4 tablespoons cotija cheese grated
 

Masa
 
1 pound masa harina
1 teaspoon baking powder
1 teaspoon kosher salt
2 ounces shortening
1⁄2 cup ancho chile puree, stems and seeds
removed, hydrated in water and blended
1⁄2 cup warm water, plus more as needed
1⁄2 bunch cilantro leaves, chopped
 
Mix masa, baking powder, kosher salt, shortening, ancho chile puree and 1⁄2 of water until incorporated.
Add cilantro and more water if needed. Should be consistency of moist dough.
Press each 2 ounce piece of masa into a small disk (about 2 inch’s in diameter).
In a saute pan add canola oil and saute disks on medium heat until golden brown on both sides. Remove from pan
and drain excess grease. Pinch the edge of the disks to form a small cup shape. Deep fry in a deep fat fryer at 350°F
to reheat. Once sopes are crispy and hot, remove from fryer and drain excess grease.
 

To finish
 
Fill each sope with California avocado, crabmeat and goat cheese mixture. Garnish with grated cotija
cheese and serve.

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