I’m going rogue here, posting my own crazy and cute lunch today (anyone who knows me knows how much I love CUTE food!) Last weekend, I made a Mexican Pot Roast. Why would someone do that? Because I’d been to a Mexican supermarket and, thanks to the kindness of a young Mexican customer, I became obsessed with sopes. And Cotija cheese. And Mexican crema (a little richer than American-style sour cream.) Mr. Kind Mexican Man explained that the Mexican way to eat sopes – little cornmeal “dishes” that you fry briefly in veg oil to crisp up – is with shredded meat, Cotija and crema. There was only one thing to do: get my shred on with a chuck roast and spice it up, Mexican-style.
See recipe under Make it Like Crazy Cook – this was seriously delish! But then you have to go through a little bit of crazy prep to pull it all together.
After you shred your spicy pot roast, pull out almost everything in your refrigerator: your Cotija cheese (finely grated Mexican white cheese), your crema, some tomatoes, lettuce, an avocado and ok, a can of refried black beans (I didn’t have time to be crazy and make my own frijoles negro refritos). And your sopes, of course. then you just fry up your sopes in a bit (a Tbl is plenty) of veg oil to get it crispy (5 minutes or so) and fill it with your meat, top with some Cotija, a dollop of crema, sliced avocado, some tomatoes – whatever you want. You can make them with just beans, too – they’re a blank canvas!
The result is a spicy, crispy hot/cold Mexican mind-blower of a meal. And it’s fun to make (if you’re crazy and in the mood to practically empty your fridge every time you want to make some.) Ole!