Main dishes · CRESPO KITCHEN

Lentil Sopes with Mango

Homemade corn bases topped with stewed lentils and fresh fruit.

45 min approx.4 servingsFresh mango

Ingredient photograph: Diced mango. Alberta Studios · Pexels. Original. Photography credits.

Ingredients

2 cups masa harina
1½ cups warm water, plus more if needed
½ teaspoon salt, divided
2 tablespoons oil, divided
2 cups cooked drained lentils
1 chopped tomato
½ teaspoon cumin
1 cup diced fresh mango
¼ cup chopped onion
2 tablespoons lime juice

Method

Mix masa, water and half the salt. Knead until crack-free, adding water a tablespoon at a time if needed. Form eight 8 cm discs, 1 cm thick.
Cook on a medium griddle 3 minutes per side. Once safe to handle, pinch a rim; return with 1 tablespoon oil and brown 2 minutes per side.
Heat remaining oil in another skillet. Cook tomato and cumin for 4 minutes; add lentils and remaining salt and heat for 5 minutes.
Mix mango, onion and lime. Spread lentils over sopes and top with mango.

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Research sources

Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques:

mexicoinmykitchen.com