Make Mexican Sopes and Salsa from scratch!

3 Ratings
  • 1.5 hr

Itinerary Details

Make Mexican Sopes and Salsa from scratch!

In this session, you will learn how to make the Mexican sope recipe that earned Derrick Prince his apron on MasterChef Season 2! He'll show you how to prepare these thick tortilla-like shells and homemade roasted tomato salsa from scratch. Piled with Chorizo and drizzled with a light and refreshing avocado crema - you're in for a treat!

What to expect:

• Learn how to cook this popular Mexican inspired classic, packed with bold flavors, spice and colors!
• Derrick will demonstrate the process step-by-step and share tips to make it your own
• Grab a friend and a drink for this fun interactive workshop

What you need to know:

• This online experience is perfect for groups of friends, families, team-building events and end of year office parties
• The class will be conducted via zoom at 4PM (EST) and you will receive a link to enter the call after booking
• All ingredients and kitchen tools as well as preparations to be made the day before, are mentioned in the menu section below
• Pricing per person

About your host, Derrick Prince: I’ve always had a passion for food and have been an avid home cook for as long as I can remember, but it's safe to say I didn’t start my serious cooking journey until I was a contestant on Season 2 of MasterChef. Although I didn’t win, I was able to use the experience as a spring board that would enable me to change careers and become a professional chef. After the show I was able quit my desk job and start working in a kitchen. Starting as a line cook in Beauty & Essex in NYC, I worked my way up to sous chef at The Stanton Social and then to chef de cuisine at both Vandal and The Stanton Social.

Despite spending so many years in professional kitchens I started at home and know the home kitchen, its tools, and yes sometimes its limitations like few other chefs. I look forward to being able to use the EatWith cooking class platform as a way to share a knowledge that combines professional chef skills with home cooks all over to create delicious and amazing meals.

Eatwith is the world's largest online marketplace for unique culinary experiences with locals. Savor local food and enjoy intimate supper clubs, hands-on cooking classes and bespoke private dining events in beautiful homes and exclusive venues with your loved ones.

Wellness Check: We ask all hosts and guests to confirm that they are free of COVID-19 symptoms before attending an Eatwith event. We also ask all participants to limit physical interactions including bypassing the customary welcome handshake.
Host Education: To ensure the safety of our community, we’ve created Health and Safety guidelines and resources for our hosts based on the World Health Organization's recommendations. This includes, but is not limited to, the use of facial covering and gloves when preparing food.

Contact our customer service team to learn more about Eatwith's Health and Safety guidelines: support@eatwith.com

Ingredients
Chorizo:

1lb Ground Pork
4 Dried Guajillo Chilies
2 dried chipotle chilies
2-4 dried arbol chilies (depending on your heat preferences)
2 bay leaves
3pcs cloves
1/2 tsp dried thyme
5 garlic cloves
1/4 C Red Wine Vinegar
1/4 C Beer
1.5 tsp smoked paprika
1.5 tsp paprika
1 tsp Ground Cumin
1/8 tsp cinnamon
1.5 tsp salt
1/2 tsp black pepper

Roasted Tomato Salsa:

6 plum tomatoes
2 cloves garlic
1-2 Jalepenos (depending on your heat preferences)
1/4 C diced red onion (about a 1/4 of an onion)
2 TBL Chopped Cilantro
1 Lime - juice from
1/2 tsp ground cumin
2 TBL EVOO
1 tsp salt
1/2 tsp smoked paprika

Potato Sopes:

2-3 Russet potatoes
Water
2tbl Salt
1 C Masa (masa harina or maseca)
1 TBL Evoo
1/4C oil for frying

Avocado Crema:

1 large avocado

2 TBL EVOO
1/4 tsp salt
1 lime

Garnishes (all optional):

1 scallion (spring onion)
1 red reddish
1 lime
Ancho powder

Kitchen Tools
Stand mixer with paddle (optional)
Blender
Pot for boiling potatoes
Small pot for rehydrating dried chilies
Large (12” or so) frying pan or cast iron
3 1/2” - 4” ring mold (optional)
Knife
Cutting board
Parchment or wax paper
2 small sheet pans, oven with broiler
Rubber spatulas for scraping
Metal spatula for turning