Hey, guys! I recently posted a picture of my dinner on my social media and said I was considering uploading it to the blog. I received a lot of requests for the recipe, so here it is. I had already considered sharing it on the blog  a while back which is why I had already taken pictures of it one of the occasions that I made it. However, I swapped the last picture for the picture I recently uploaded to my social media as it looked better than the one I had for this post lol.

They’re called Sopitas and my dad who is Mexican taught me this recipe which he learned from my grandma (Bita). It’s fast and easy to do. I like to do them when I don’t feel like cooking because I’m usually tired when I get home from work. They’re similar to chilaquiles, but as we go along, you’ll see they’re slightly different.

Please note that for the most part I don’t measure; it’s mostly “a ojo” (like most Latino households) so I will try my best to break it down for you. Also note that I am not a professional food blogger so the pictures for the recipe won’t be perfect.

Before we get started, here are the ingredients you’ll need, most of which you already have at home.

Ingredients:

Canola oil (or any cooking oil you might use) – enough to cover the pan and then some

Corn tortillas – about 3-4 (depending on how hungry you are)

Sour cream – 1-2 tablespoons (also depends on how many tortillas you use)

Salsa casera – 1-2 tablespoons (also depends on how many tortillas you use). You can either make it or buy it.

Queso fresco

Eggs – 1 or 2 eggs if you’d like to add an over easy egg on top. This is optional.

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Preparation:

Heat the cooking oil in a pan at high heat for a few minutes until it’s really hot. While you’re waiting for it to heat up, cut the tortillas into pieces. Once the oil is hot, put the tortilla strips/chips into the pan to fry. Make sure the oil is hot because if it isn’t, the tortilla strips/chips will just soak in the oil until it heats up.

Once the chips are done frying and you’ve drained them, place them on another clean pan. You can’t do it on the same pan because it’s drenched in cooking oil and even if you remove the oil, it will have some residue. Once you have the chips on a clean pan, add about a tablespoon or two of sour cream and turn on the heat at about low/medium heat. You don’t want to cook or fry the chips more, you just need the heat to soften the cold sour cream so it becomes liquidy. If you prefer, you can also use Crema Mexicana or Crema Mexicana agria which is more liquidy than sour cream but you’ll still need to do this step to heat it up.

Once it starts heating up, the sour cream will become liquidy. You then start to mix it in with the chips. Once they’re all covered in sour cream, turn off the heat. You can add as much or as little sour cream as you want.

After that’s done, add the salsa. How much salsa you add depends on how spicy you want it. The sour cream cancels out the heat of the salsa so you’ll need to add more if you want it spicy. This is why I say it’s a perfect meal for someone who doesn’t eat too spicy or doesn’t like it at all.

Once the salsa has been added and mixed with the chips and sour cream, turn off the heat. I also eat this with one or two over easy eggs on top when I’m really hungry. If you’re going to add an over easy egg on top, leave the sopitas in the pan so they don’t get cold while you’re frying the egg.

Once you’re ready to serve it, place it on a plate, add the queso fresco on top (as much as you’d like) and then add the egg/eggs on top of that and you’re done!

See how easy it is! Give it a try and let me know how you like it! Hope you guys love it as much as I do!

becky (2)