Charred Poblano Sopes with Chickpea Tinga and Avocado Crema

Instructions

1. 1

   1. Char the poblano peppers directly over a flame or on a griddle over medium-high heat until the skin is blackened on most sides, 8 to 10 minutes. Transfer to a covered bowl for 10 minutes, then peel, seed, and slice into strips.

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   2. In a bowl, mix the masa harina with 5 g (about 3/4 tsp) of the salt and gradually add the warm water until a soft, non-sticky dough forms. Let it rest for 5 minutes.

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   3. Divide the dough into 8 equal portions. Shape into balls, then flatten into discs about 3 inches wide. Cook on a dry griddle or skillet over medium heat for 2 minutes per side. While still warm, pinch the edges to form the characteristic sope rim.

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   4. Heat 30 ml (2 tbsp) vegetable oil in a large skillet over medium heat. Add half of the onion and half of the garlic; cook for 2 to 3 minutes until softened.

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   5. Stir in the tomatoes, chipotle in adobo, dried oregano, ground cumin, and the remaining 1 g salt. Cook for 6 to 8 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.

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   6. Add the lightly mashed chickpeas and the charred poblano strips. Cook 5 minutes more so they absorb the flavor. Turn off the heat and fold in half of the fresh cilantro.

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   7. For the avocado crema, blend the avocado, plain yogurt, lime juice, remaining onion, remaining garlic, and 2 to 3 tablespoons water until smooth. Adjust salt if needed.

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   8. Preheat the oven to 400 °F / 200 °C. Place the pre-cooked sopes on a baking sheet, brush both sides with the remaining vegetable oil, and bake for 10 minutes, flipping halfway through, until lightly golden and firm.

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   9. Fill each sope with a portion of chickpea tinga. Finish with avocado crema, queso fresco, toasted pumpkin seeds, and the remaining fresh cilantro.

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    10. Serve immediately while hot to enjoy the contrast between the crisp base, juicy tinga, and cool fresh crema.