Breakfasts — By Ben on 03 November 2009
Fall Sopes

Fall sopes

I have mentioned many times before that Fall is my favorite season of the year. I love everything about it, the weather, the colors, the celebrations (Halloween, Day of the Dead, Thanksgiving) and, of course, the food. I have been looking for ways to prepare the pumpkins that we got two weeks ago in the pumpkin show. There are so many recipes popping up all over the blog-o-sphere that I really want to try, but for my blog I wanted to make something with a Mexican twist. That’s how these brunch fall sopes came to be.

Fall sopes

I am always making sopes at home. I served them for breakfasts, lunch and dinner. I have this dream where I open a restaurant that only serves sopes and quesadillas. Yes, I love those little guys that much. Last year I posted a guide on how to make sopes and tortillas and that’s the way I made these sopes. What changed this time was the topping.

I roasted and cut in small cubes a small pumpkin (here’s an excellent guide on how to roast pumpkin). In a cast-iron skillet I cooked 1/2 lb of Mexican chorizo and sauteed 1 small chopped onion and 2 garlic cloves in it. I then added about 2 cups of the pumpkin meat and seasoned and spiced it up with cumin, oregano, a pinch of ground cinnamon and red pepper flakes. The sopes shells were fried in a little bit of olive oil, then topped with refried beans, the pumpkin/chorizo topping and feta cheese.

It was a very easy, comforting and deliciuos meal that we had for brunch, but of course it could be eaten anytime of the day. At first I wasn’t sure about the flavor combination, but when I had the first bite I couldn’t stop eating. Pumpkin has never disappointed me and I will be making this again soon. I am wondering if this would work with butternut squash… what do you think?

Fall sopes

¡Buen provecho!

This post is my entry for Meeta‘s Monthly Mingle. This time the theme of the event is brunch. At my parents’ restaurant back in Mexico sopes were a very popular item for breakfast and lunch. Hence making sopes a perfect brunch, even though the term is not used down there.

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(21) Readers Comments

  1. Lovely! Those sopes must have a delicious taste! Great combo and wonderful pictures!

    Cheers,

    Rosa

  2. Very unique recipe! Lovely fall photographs! down south we hardly see the colors of the north and really miss it! we are having lovely crisp weather tho'.

  3. Pumpkin Chorizo & Refried Beans?? YUM!!!

  4. Great photos…and great recipe. I particularly like that you added a little cinnamon to compliment the calabaza — and, of course, that you gave it some zip with chorizo.

  5. Oooh! Whn you open up your specialty quesadilla and sopes restaurant, I'll be the first in the queue. Love this twist Ben…your passion for pumpkin certainly comes through in these beauties!

  6. Love the pumpkin and squash picture…adorable. The sopes look yummie and very tasty, what a great combination of flavors :-)

  7. These look so delicious, Ben! I've found a new product of truly fresh tortillas from the El Milagro (Michigan) company and it's made such a difference in my cooking. Of course, doing them up fresh is so much better!

  8. When I was in Seattle I found masa farina so now can make sopas wih sweet abandon. Love these autumn-inspired ones with the pumpkinbBen.

  9. I would love those sopes for my next brunch :) I love all those ingredients you used in the dish!

  10. When I read sopes, I thought it would be a soup but these are even better. They look delicious!!

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