Did you know that corn is good for you, as it supplies vitamins and minerals, including potassium and calcium, as well as a healthy dose of essential amino acids?
- 2 lbs. good-quality cornmeal
- 3 TBSP Nutrioli®
- 1 TBSP baking powder
- 2 TBSP flour
- Milk, as needed
For cactus topping:
- 1 cup refried beans
- 4 cactus pads, julienned and cooked
- ½ of an onion (julienned)
- 2 tsp Nutrioli®
- 1 TBSP dried oregano
For chard topping:
- 1 large bunch of chard, washed and chopped
- 4 TBSP diced onion
- 1 tsp Nutrioli®
- 2 cups queso fresco (shredded)
- Picante sauce on the side
1. In a bowl, combine cornmeal, Nutrioli®, baking powder, flour and salt. Mix well using hands. Add milk gradually, while continuing to knead, until dough is smooth and manageable, but not sticky.
2. When dough is ready, cover with plastic wrap. Take a portion of dough about the size of a large lemon and shape into a ball with your hands. Use a tortilla press to flatten the ball so that it isn’t too thick. Finish forming it with your hands. It should be a little thicker than a tortilla.
3. Heat on both sides on a hotplate until cooked through. While tortillas are still hot, pinch edges to create a border. Keep warm by wrapping in a kitchen towel until ready to use.
4. Heat two teaspoons of Nutrioli® in a skillet and sauté sliced onion until translucent. Add cooked cactus, season with salt and oregano, and set aside.
5. Heat one teaspoon of Nutrioli® in a separate skillet and sauté diced onion until translucent. Add chopped chard and a little water (can be the water left after rinsing), season with salt, cover and let simmer until chard is tender.
6. To make sopes, spread refried beans on each tortilla. Top half of them with cactus mixture and the other half with chard mixture. Sprinkle with cheese and serve with salsa on the side.