By now, if you are like me, you have more turkey on your hands than you know what to do with. I think I overestimated to amount of turkey that most humans eat in one sitting when also faced with six appetizers, fourteen side dishes, two gravies, and seven (count ’em) seven pies. There also might have been champagne, sangria, beer cocktails, and wine…lots and lots of wine.
Oh it was glorious but now what?
Now we get back in there and make SOPES!!! That’s what.
Sounds complicated, looks complicated but shhhhhh it’s not. And it tastes nothing like what you had last night so consider your turkey transformed.
All you need to do is mix together the masa for the sopes which is a really complicated way of saying combine some cornflour with water and mix into a soft dough. Then press this into thick tortillas. If you have a tortilla press then you’re in luck. If not place the balls of dough between two pieces of plastic wrap and press down on them with something wide and flat like a large frying pan.
The turkey gets simmered in a spicy tinga sauce which has onions, tomatillos, tomatoes, chipotle chiles, and a splash of orange juice.
Toast the sopes in a dry cast iron skillet or comal if you have one until they are toasty on the outside, but still the tiniest bit soft and doughy on the inside.
Top the still warm sopes with the turkey and all the garnishes your little heart desires. Thinly sliced red cabbage, avocado wedges, and radishes are all good, and a dollop of sour cream never hurt anyone either.
Leftover Turkey Tinga Sopes
- Yield: 10 Sopes 1x
For the Turkey Tinga:
- 3 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 3 tomatillos, husks removed and quartered
- 2 tomatoes, chopped
- 5 chipotles en adobo with 2 tablespoons adobo sauce from the can
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 cup chicken broth
- Juice of 1 orange
- All the leftover turkey, about 4-5 cups, cut into bite-sized pieces
For the Sopes:
- 2 cups Maseca masa harina
- 1 teaspoon salt
- 1 1/2 cups warm water
- Shredded red cabbage
- sliced radishes
- sour cream
- lime wedges
- avocado slices
- To make the tinga, heat oil in a large frying pan over medium heat. Add onion and season with salt and pepper. Cook until soft, about 7 minutes.
- Add garlic and tomatillos and cook 3-4 minutes, stirring occasionally. Add tomatoes, chipotles, adobo sauce, oregano, thyme, and broth. Bring to a boil, then reduce heat and simmer, covered, 30 minutes. Carefully transfer to a blender, add orange juice and blend until smooth. Taste and add more salt as needed.
- Return sauce to frying pan, add turkey and return to a simmer. Cover and cook until turkey is heated through, about 10 minutes. Keep warm while you make the sopes.
- To make the sopes, combine the masa, salt, and warm water in a large bowl. Mix together with your hands until the dough is evenly moist, but not crumbly. If it is too dry add more water 1/4 cup at a time until the dough is soft and pliable.
- Divide dough into 10 pieces roll them into balls. Keep the balls covered as you work with a clean kitchen towel. Using a tortilla press, press each ball into 1/4-inch thick circle. If you don’t have a tortilla press you can place the ball between two pieces of plastic wrap and press down with something wide and flat like a large frying pan.
- Heat a dry cast iron skillet or comal over medium heat. Once pan is hot, cook sopes, one at a time until toasted on one side, about 4 minutes. Gently flip and cook the other side. Repeat with remaining sopes.
- Top each sope with turkey and a little cabbage, sliced radishes, avocado slices, and a dollop of sour cream.