There are 3 recipes for Cinco de Mayo that happen in my kitchen every year. A gorgeous, sweet street corn on the cob called Elote, Refried Black Bean Sopes and Grilled Shrimp Tacos.
The plethora of food that happens on Cinco de Mayo is invariably drool-worthy. Especially the Elote, which is usually referred to as Mexican Street Corn.
This isn’t just any kind of corn on the cob, this is corn on the cob times 50. And, if you love corn on the cob, I promise, this version will be your favorite way to enjoy it.
Refried black bean filled Sopes are more than just a luscious little snack.
These lightly fried corn cakes are filled with creamy, seasoned refried black beans and then topped with a garnish of shredded lettuce, sliced radishes and crumbled Cotija cheese. But, for an extra bit of indulgence, I top them with a dollop of sour cream or guacamole.
I know I don’t have to tell you how much I love these Grilled Shrimp Tacos. I’ve made them forever and I often post them on my social media. Probably because they show up on Taco Tuesday at least twice a month. Yes, I am an avid #tacotuesday fan. They also make a festive and delicious addition to my annual Cinco de Mayo celebration.
If you decide to prepare 3 recipes for Cinco de Mayo, I’d most definitely prepare these three. I’d serve the Sopes as a starter with Margaritas, Sangria or Mexican beer. Then I’d grill the corn, assemble the shrimp tacos and serve them with a large platter of fresh fruit sprinkled with Mexican seasoning; and more Margaritas, Sangria and beer of course.
Surprisingly, I never posted the Sopes here on the website, so I’ve posted the recipe below. Click on the highlighted words above, “Elote” and “Grilled Shrimp Tacos”, for the link to those recipes.
Wishing you a lovely and delicious filled week and the happiest Cinco de Mayo!
Sopes have always been one of my favorite Mexican street food. They are easy to prepare and can be filled with a plethora of toppings. They make a great appetizer or a light meal with a cold Cerveza.
1 ½ cups Masa Harina, not corn meal
1 – 1 ¼ cups warm water
1/2 teaspoon salt
1 teaspoon lime juice
1 15-ounce can black beans, drained and rinsed
2 tablespoons extra virgin olive oil, or vegetable oil
½ cup diced white onion
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon smoked paprika
Salt to taste
1 cup shredded lettuce
½ cup sliced radishes
½ cup crumbled cotija cheese
Sour Cream for garnish (optional)
Chopped fresh cilantro (optional)
Lime wedges (optional)
To prepare the Sopes, mix together the masa harina, warm water, lime juice and salt until it comes together to form a soft dough. Break of pieces of the dough and form into small round disc’s, about ¼ inch thick. I like to round up the sides a bit to hold in the filling.
Next, add enough oil to cover the bottom of a skillet and heat on medium heat. When the oil is hot but not smoking, pan fry the sopes until they are golden brown on both sides. Transfer to a wire rack or a paper towel lined baking sheet.
To prepare the refried black beans, add the oil to the bottom of a pan and heat over medium heat. When the oil is hot add the diced onions and sauté until translucent. Then add the garlic and sauté for one minute longer. Add the beans, cumin, coriander and smoked paprika. Heat thoroughly and then with a potato masher or fork, mash the beans until slightly smooth. Season to taste with salt and pepper.
To assemble the sopes, place them on a platter. Dollop a bit of black beans in the center of the sope and then top with shredded lettuce, sliced radishes, cotija and sour cream. Serve with lime wedges and cilantro if desired. Serve immediately.