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Sopes with Black Bean Puree & Apple-Tomatillo Slaw

Dining Room Hours

  • Sun - Thu
  • Fri - Sat
  • 8:00am-10pm
  • 8:00am-11pm

Happy Hours

  • Not-so-Early-Bird
  • Everyday - Bar Only
  • Tuesdays- All Night Happy Hour
  • Mon-Fri, 8:00am-11am
  • 3-6:30pm & 10pm-close
  • 3pm-close
 
5 Spot

Dining Room Hours

  • Weekdays
  • Sat - Sun
  • 8:00am-11pm
  • 8:00am-3pm & 5pm-12am
  • Closed 3-5pm

Happy Hours

  • Not-so-Early-Bird
  • Mon - Fri
  • Mon-Fri, 8:00-11am
  • 3pm-6pm & 10pm-close
 
Endolyne Joe's

Dining Room Hours

  • Sun - Thu
  • Fri - Sat
  • 8am-10pm
  • 8am-11pm

Happy Hours

  • Not-so-Early-Bird
  • Everyday
  • Tuesdays- All Night
  • Mon-Fri, 8am-11am
  • 3pm-6pm & 9pm-close
  • 3pm-close
 

Summary

Yield
Servings
Prep time
Cooking time
Total time

Description

Ingredients

2  
Fuji Apples (Peeled and Sliced)
1  
red onion (Peeled and Sliced)
6  
tomatillos (Cleaned and Sliced)
2  
Serrano Peppers (Sliced)
1 c
lime juice
2 t
Salt
1⁄4 c
Dried Black Beans
3 c
water
2  
bay leaves
1  
tomato (Whole)
1  
Yellow Onion
2  
Jalapenos (Whole)
   
Corn Masa
   
olive oil (Combine with Corn Masa- roll into 2 oz ball)
   
Crumbled Queso Fresco

Instructions

Apple-Tomatillo Slaw

  • 2-3 Fuji apples, peeled and sliced
  • 1 Red Onion, peeled and sliced
  • 6  Tomatillos, Cleaned and sliced
  • 2-3 Serrano peppers, sliced
  • 1/3 cup lime juice
  • 2 teaspoons salt

 

Combine apples, lime juice and salt.

Combine rest of ingredients, set aside in refrigerator for 10 minutes.

 

Black bean puree

  • 1/4 dried black beans
  • 3 cups water
  • 2 bay leaves
  • 1 whole tomato
  • 1 yellow onion
  • 2 jalapenos, whole

Combine all ingredients in a stock pot.

Bring water to a boil.

Lower heat to a simmer, for 45 minutes.

Remove and discard bay leaves.

Remove all vegetables and blend with about a 1/2 cup of bean liquid. Stir blended mixture back into the bean pot. Continue cooking on low until beans are tender, about 20 minutes more.

Remove pot from heat.

Blend beans and cooking liquid until smooth, adding water as needed.

 

How to Make a Sope

 

  • Roll 2 oz of corn masa into a ball.
  • Flatten ball with your palm, creating a small tortilla.
  • Cook on medium-high griddle until both sides are brown, about 2-3 minutes on each side.
  • Remove from heat and make indentations with fingertips about  1/4inch from the edges, along the whole tortilla.
  • Push the outer edges of the tortilla toward the indentation, creating a wall along the edges. Finish cooking sope by baking in a 300 °F oven for about  5 minutes.

 

How to Build a Sope:

Top sope with a black bean puree, apple slaw, and crumbled queso fresco.

Enjoy!

Chow Chat

Peru is one of the most fascinating countries in the world with breathtaking natural landmarks and a distinct culture. From the mysterious ruins of Machu Picchu to the humble ceviche, there’s tons to do and eat in this South American country. Here at Joe’s, we’ve cultivated the Peruvian culture into our NEW festival dishes! Ceviche de Pescado…Cusco Quinoa…Polla a la Brassa…Tamal Peruano….

TNT Taqueria
Hi-Life
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Endolyne Joes

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