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.
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?
¡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.
20 Replies
Lovely! Those sopes must have a delicious taste! Great combo and wonderful pictures!
Cheers,
Rosa
Posted on November 3rd, 2009 at 6:50 pm
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'.
Posted on November 3rd, 2009 at 8:14 pm
Pumpkin Chorizo & Refried Beans?? YUM!!!
Posted on November 3rd, 2009 at 8:22 pm
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.
Posted on November 3rd, 2009 at 8:28 pm
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!
Posted on November 3rd, 2009 at 10:54 pm
Love the pumpkin and squash picture…adorable. The sopes look yummie and very tasty, what a great combination of flavors
Posted on November 3rd, 2009 at 10:58 pm
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!
Posted on November 3rd, 2009 at 11:57 pm
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.
Posted on November 4th, 2009 at 12:23 am
I would love those sopes for my next brunch
I love all those ingredients you used in the dish!
Posted on November 4th, 2009 at 1:37 am
When I read sopes, I thought it would be a soup but these are even better. They look delicious!!
Posted on November 4th, 2009 at 5:58 am
oh ben i am so excited to have you over for the mingle. i love what you are bringing along. lovely fall flavors and if you ever opened that restaurant count me as a regular! hugs!
Posted on November 4th, 2009 at 9:23 am
Very tasty recipe , Ben.Your photos are a tempt as alwaysA mi tambien me gusta el otoño y la primavera, son mis estaciones preferidas
Posted on November 4th, 2009 at 10:21 am
These sound great & I think butternut squash would work great as well
Posted on November 4th, 2009 at 3:03 pm
Oooh! Everything is better with Feta!
Posted on November 4th, 2009 at 3:31 pm
Pumpkin+ Mexican = amazing! You've done it again!!
Posted on November 5th, 2009 at 2:29 am
Really nice, and completely seasonally appropriate! These sound incredibly simple to make, the sopes.
Posted on November 5th, 2009 at 5:39 am
I am sure that restaurant of your would be immensely popular!! These look lovely! I find pumpkin such a versatile fruit (or is it a vegetable? I get confused when it comes to pumpkin!)
Posted on November 5th, 2009 at 9:58 pm
Never heard of Sopes before. Glad you did talk about it. Looks so yummy.
Posted on November 6th, 2009 at 2:24 am
Looks and sounds really good! I actually prefer squash to pumpkin, they are often sweeter and creamier.
Posted on November 11th, 2009 at 8:50 pm
These sound delicious. I love the idea of chorizo and pumpkin together.
Posted on November 17th, 2009 at 10:36 pm
Leave a reply