Chile Colorado Sopes With Chipotle Shrimp, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Chile Colorado Sopes With Chipotle Shrimp

Cuisine: Mexican
Prep Time: 2 hours
Servings: 8 servings
Eye-catching colors and unforgettable flavors are at the core of this Chile colorado sopes with chipotle shrimp recipe. Show off your culinary skills with this Mexican delight.

I really love days like these when I can explore my kitchen and come up with colorful dishes. As they say, “We eat with our eyes first!!” A well-stocked pantry is the key.

Ingredients

  • For the Chipotle Shrimp
  • 12 ounces jumbo shrimp cleaned and peeled
  • 2 chipotles in adobo minced
  • 3 cloves garlic minced
  • 2 key limes juiced
  • salt and pepper to taste
  • olive oil
  • For the Chile Colorado Sope
  • 2 cups masa harina
  • cups water warm
  • ½ cup chile New Mexico sauce or chile California sauce
  • 1 teaspoon salt
  • 3 tablespoons olive oil plus more for brushing
  • 1 cup queso fresco crumbled
  • 1 cup poblano peppers roasted and diced
  • 1/2 cup green onions chopped; for garnish
  • 1/4 cup jalapeño peppers minced; for garnish
  • tomatillo salsa for garnish

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Directions

  1. In a medium bowl, combine the masa harina, salt and warm water, mix with hands until dough starts to form. Add in the chile sauce and 3 tablespoons of olive oil, continue working dough until it no longer sticks to your hands. Make 8 dough balls, cover with plastic wrap and let masa set for 1 hour.
  2. In another bowl, add the cleaned shrimp and remove any excess moisture using a couple of paper towels. Season with salt and pepper and add in minced chipotle peppers. Drizzle with a little olive oil, cover and keep chilled until ready to cook.
  3. Preheat a large griddle pan to medium heat for a few minutes. Take one dough ball and slightly flatten using your hands to about 3 inches across. Fill with 1 tablespoon each of queso fresco and roasted poblanos. Fold together like a taco, seal edges and gently make into a ball again, trying to keep filling in the middle. Brush the hot griddle with oil. Flatten the sope with hands to about 4 inches across. Cook for about 5 to 6 minutes per side, brushing with oil when they are turned.
  4. When you are almost done cooking the sopes, remove shrimp from refrigerator. Heat 2 tablespoons of olive oil to medium-high heat, add the garlic and cook for 1 minute, stirring the whole time so it does not burn. Add the shrimp with chipotles and stir fry for a few minutes, just until shrimp turns pink. Add the lime juice and another pinch of salt and pepper, stir well to combine. Cover and remove from heat.
  5. I like to serve the sopes on a bed of red or green enchilada sauce, top with a few shrimp, garnish with green onions, jalapeño, queso fresco, roasted poblanos, and tomatillo salsa. Serve with a side of sautéed Southwestern-style veggies.
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