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Homemade Slow-Cooked Turkey Sopes

I had to take the opportunity to revisit one of my all-time favorite meals my sister Kate makes! Half of the meals I cook for Andrew and myself are influenced by my sis. She is a pro in the kitchen and always does everything so effortlessly. She is one who can just toss ingredients together and make something delicious! We all envy those people right? 

Kate had a vision to replicate Tony’s Jacal, (a Mexican restaurant in San Diego) homemade slow cooked turkey sopes, and she nailed it. For all you San Diegans out there that have been to Tony’s Jacal in Solana Beach, you definitely know the turkey sopes I’m talking about. Kate frequents Tony’s and does not order anything other and now I know why.  The sopes there are to die for! Here is Kate's own recipe for slow-cooked turkey sopes. I think she gives Tony a run for his money.

First she starts with the turkey, as it needs to cook for 6-8 hours on the low setting of the crock-pot.  Kates places the two bone in turkey breasts atop a mirepoix (celery, onions and carrots) and olive oil.  She then adds chopped garlic, bay leaves, mexican oregano, cumin, coriander, salt, pepper, paprika, and cayenne pepper. It looks a little something like this...

Once the turkey gets cooking, she starts on the salsa verde.  She washes and peels over a dozen tomatillos removing the sticky film. Then she cuts the tomatillos in half and throws them on a roasting pan with a sliced jalapeno and a few cloves of garlic. Next she puts the two pans in the oven at 375 degrees and roasts them for about 45 minutes.

After the tomatillos are done, Kate throws everything into a blender making a gorgeous salsa verde. She adds the salsa to the turkey concoction in the slow cooker adding even more flavor. She refrigerates the remainder to use later in the meal.

With about an hour to go on the turkey, Kate begins making the homemade sopes, refried beans and guacamole.

To make the sopes Kate uses Masa and mixes it with water. She molds them into 3 inch balls and presses them flat on a wet paper towel to keep them moist. She pours a tablespoon of olive oil in a frying pan and put the sopes on the pan. Kate allows them to brown on both sides and removes them from the pan, placing them on a paper towel to help absorb the excess oil.

While the sopes are frying, she begins making refried black beans. She sautés chopped onions in olive oil until translucent. Once the onions turn to mush, she starts adding the drained beans. Kate takes a potato masher and mashes the beans. While she mashes with one hand, she starts pouring more beans in a little at a time until 3 cans are all in the pot. She continues to mash until the beans are to her desired consistency.  She stirs constantly until the bean starches begin to coat the bottom of the pan. She then adds about 3/4 cup of water to the beans and continues to stir. She brings the beans to a simmer (about 2 minutes) and turns off the heat. If the beans look a little soupy, let them sit for a few more minutes and they will begin to thicken making a good looking pot of refried beans.

Once the beans and sopes are done, Kate sets out chopped cabbage, plain Fage greek yogurt (sour cream substitute), guacamole (mashed avo, garlic salt, siracha, cilantro), and the tomatillo salsa.

Of course Kate makes it a priority to make everyones plate…

And Trust me, they taste as good as they look!



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