Shrimp Sopes with Morita Chile and Avocado Cream with Jicama, Corn, and Cilantro Salad

Instructions

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   1. Make the sope dough by mixing masa harina with 1 teaspoon salt and the warm water little by little until you get a soft, moist dough that does not stick to your hands. Let it rest for 10 minutes covered with a towel.

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   2. While the dough rests, place the morita chiles in a bowl and cover them with hot water. Let them soak for 10 minutes.

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   3. For the sauce, blend the soaked chiles with the tomato, 2 garlic cloves, 60 g onion, cumin, 2 tablespoons lime juice, and 60 ml (1/4 cup) of the chile soaking liquid until smooth.

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   4. Heat a skillet over medium heat and add 1 tablespoon oil. Cook the sauce for 6 to 8 minutes, stirring occasionally, until slightly thickened. Season with a pinch of salt and set aside.

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   5. Divide the dough into 8 equal portions. Shape into balls and flatten into discs about 9 cm (3 1/2 inches) wide and 1 cm (about 0.4 inch) thick.

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   6. Heat a griddle or cast-iron skillet over medium heat. Cook the masa discs for 2 minutes per side and then 1 more minute on the first side, until cooked through but still soft. Remove them and, while hot, pinch the edges with your fingers to create the sope rim.

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   7. Return the sopes to the griddle with 1 teaspoon oil and cook 1 to 2 minutes per side until lightly crisp on the outside. Keep warm.

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   8. Make the avocado cream by blending the avocado, sour cream, 1 garlic clove, 1 tablespoon lime juice, 2 tablespoons cilantro, 2 tablespoons water, and a pinch of salt until creamy and smooth. Set aside.

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   9. In a bowl, combine the jicama, cooked corn kernels, radish, remaining chopped onion, remaining cilantro, 1 tablespoon lime juice, and a pinch of salt to make the fresh salad.

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    10. Pat the shrimp dry and season with a pinch of salt. Heat a large skillet over medium-high heat with the remaining tablespoon of oil. Add the shrimp and cook for 1 minute per side.

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    11. Add the morita chile sauce to the shrimp skillet and cook 2 to 3 minutes more, until the shrimp are fully cooked and coated in sauce.

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    12. To serve, spread a little avocado cream over each sope, top with morita shrimp, finish with the jicama, corn, and cilantro salad, and sprinkle queso fresco on top.

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    13. If you want to keep the sopes warm before serving, place them in a preheated oven at 200 °F / 95 °C for up to 10 minutes.