We’d invited a few friends over for dinner, and since the date fell on el Cinco de Mayo I decided to prepare a menu that at least hinted at being Mexican. Horchata & Malta Goya served as our beverages, and pasties (British empanadas), chicken-and-cheese quesadillas, and black bean sopes were the main course. A & J volunteered to bring dessert, so I asked them to make flan (They are on a baking blitz having just discovered The GBBO is available on Netflix.).
In the past, the corn masa base to my sopes had been too thick. The challenge was making them similar to a tortilla, but slightly thicker and with a slightly bowled form. Rather than deep frying them, I decided to baste them with canola oil and shape them around the bottom side of a muffin tin. After some time in the oven (around 350* F), the shells had hardened enough to twist off the muffin tin.
Since I prepared the sope shells the night before, as well as the pasties, I wasn’t too frantic trying to get everything ready on the actual dinner date. I reheated the pasties in the oven while getting the quesadillas ready to fry on the stovetop. In the last few minutes, I put the sope shells in the oven to crisp before filling them with black refried beans, chrumbled chorizo, sour cream, cotija cheese, and finely chopped cilantro.
Another guest brought a bag of blue corn tortilla chips and a bottle of chipotle salsa. We also let them try spicy pork rinds. Some found them easier to stomach than others after having the ingredients explained to them.
A & J’s flan with caramel sauce was perfectly smooth, thick, and creamy.
After a bit of PDQ Bach online, we took out a real instrument to bridge two holidays: Cinco de Mayo and World Accordion Day.