It was that time again: I laughed at an untouched packet of Mexican cornmeal… It doesn’t work that way. So I revealed to you and recreated one of my favorite street food dishes: bean and cheese soup. Small pizza-like flatbreads made from cornmeal are sold by themselves and on every corner. Packed with a variety of meats, vegetables, pastas and cheeses, they are an absolute highlight for all street food enthusiasts. So get yourself some cornstarch and fire up the oven. Because soups with bean puree and cheese are worth a try. Perfectly crunchy, spicy street food with our favorite ingredient: love, no…cheese!
Mexican street food to take home
It’s still somehow contradictory to eat street food recipes at home at a table and still call them street food, but you can’t go fast to Tijuana… We don’t even do bad Mexican street food here at the club. . So don’t just make soups with bean purees (use our refried beans as a recipe) and cheese, check out some of these:
Want to learn more about Mexican food? good idea! In this Mexican spices shopping list, you’ll have everything you need to prepare authentic Mexican dishes like mole poblano at home. Today is Sopes…Awesome!
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Mexican street food please: Sopes with bean puree and cheese
Easy homemade Mexican street food: Sopes with bean puree and cheese
Don’t worry at first you may not need all the water for the flour… put the corn flour in a bowl and slowly pour the water into the flour. You do this until you get the consistency of real play dough. Make sure the dough is smooth but not crumbly.
Cover the dough with a dry cloth and keep it aside.
Bring the pasta to a simmer with the spices and seasonings. to the side. Serve bean puree or refried beans.
With wet hands, form 10 balls of equal size from the cornflour. Place each ball between two pieces of cling film. Make them a finger width apart from the heel of your thumb. Use your thumb and forefinger to thicken the edges slightly. Of course, if you have a Torla printer, use…
Carefully remove the soups from the foil. Place the pan with olive oil on medium-high heat and fry the soup for about a minute. Then turn it over and fry it again for a minute. Turn it again and fry for 20-30 seconds. Place them on a parchment-lined baking sheet.
Now sprinkle soups with tomato salt, beans and cheese. Bake in an oven heated to 220 degrees for 3-5 minutes. Definitely no more, or your bumps will break! no more…