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Mexican with Claudia – Veggie Sopes filling

serves 4

INGREDIENTS: Tbsp : Tablespoon Ts : Teaspoon

8 cups vegetable broth
2 carrots, peeled and chopped
2 large potatoes, peeled and chopped
1 whole onion, peeled and chopped
5 cloves garlic, peeled and chopped
2 yellow zucchini, chopped into ½-inch cubes
2 green zucchini, chopped into ½-inch cubes
1 can cuitlacoche *buy
2 serrano chilies finely diced *buy
2 teaspoons ground cumin
2 tbsp dried Mexican oregano *buy
1 teaspoon salt
1 tablespoon oil (sunflower is recommended)
parsley for garnish (optional)


In a large pot, add broth carrots and potatoes and bring to a boil. Reduce heat and bring to a simmer for 45 minutes.
Add onion and simmer for an additional 15 minutes.
In a medium saucepan, sautee zucchini, garlic, chile serrano and seasonings in hot oil for 8-10 minutes.
Strain carrots, potatoes, and onion from broth and drain on paper towels.
Top each sope with stewed veggies, then a layer of sauteed veggies.
Add a sprig of parsley for decoration, if you like.

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