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.