Oyster Sopes (Nayarit)

Name: Oyster Sopes (Nayarit)
Ingredients: 12 oysters, shucked; 2 cups masa harina (about 250 grams); 3 guajillo chiles; 1 cup lettuce (about 100 grams); 1/2 cup cucumber (about 60 grams); 1/4 cup radish (about 30 grams); 1/4 cup Cotija cheese, crumbled (about 30 grams); 3 Roma tomatoes; 1/4 teaspoon dried oregano (about 1 gram); 1/2 cup onion (about 70 grams); 1/4 cup refried pinto beans (about 50 grams); 1 1/4 cups frying oil (about 300 ml)

Quique Borrayo Sampayo @quiqueborrayo21

COMMENTS: To blanch the oysters, open them if they are closed, remove the meat, and blanch in boiling water for 30 seconds. Remove from the water and immediately cool in cold water to stop the cooking process.

Quique Borrayo Sampayo @quiqueborrayo21

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Ingredients

12oysters, shucked
2 cupsmasa harina (about 250 grams)
3guajillo chiles
1 cuplettuce (about 100 grams)
1/2 cupcucumber (about 60 grams)
1/4 cupradish (about 30 grams)
1/4 cupCotija cheese, crumbled (about 30 grams)
3Roma tomatoes
1/4 teaspoondried oregano (about 1 gram)
1/2 cuponion (about 70 grams)
1/4 cuprefried pinto beans (about 50 grams)
1 1/4 cupsfrying oil (about 300 ml)

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Steps

1

Cut the lettuce into thin strips (chiffonade). Slice the cucumber and radish into rounds or half-moons. Set aside.
2

Moisten the masa harina and form small, thick sopes. Set aside.
3

For the sauce, soak the guajillo chiles, then blend them with a little of the soaking water. Strain and set aside.
4

Blanch the oysters and set aside.
5

Cook and blend the tomatoes with oregano. Season to taste and set aside.
6

Cook the sopes on a griddle or skillet, then dip them in the chile sauce and fry until golden and crispy.
7

Fill each sope with refried beans, top with blanched oyster, crumbled Cotija cheese, and garnish with lettuce, cucumber, and radish slices. Serve with the tomato sauce.