Green Chile Sopas with Chipotle Mayonnaise, Shrimp, and Pineapple Slaw

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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For the Mayonnaise:
1 (7-ounce) can chipotle chiles in adobo sauce
2 tablespoons low-fat mayonnaise
2 teaspoons fresh lime juice
1/8 teaspoon salt
1 garlic clove, minced

For the Slaw:
2 1/2 cups very thinly sliced green cabbage
3/4 cup (1/2-inch) cubed fresh pineapple
1/2 cup vertically sliced onion
1/2 cup thinly sliced green onions
1/3 cup julienne-cut radishes (about 2 large)
1/4 cup shredded carrot
1/4 cup finely chopped fresh cilantro
2 teaspoons white vinegar
1/8 teaspoon salt

For the Chile:
1 poblano chile
For the Shrimp:
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
16 medium shrimp, peeled and deveined (about 1/2 pound)
Cooking spray

For the Beans:
1 (15-ounce) can pinto beans, undrained

2 cups masa harina
1 1/4 cups water
1/2 teaspoon salt
2 tablespoons peanut oil, divided


To prepare mayonnaise, remove 1 teaspoon adobo sauce from can reserve remaining sauce and chiles for another use. Combine 1 teaspoon adobo sauce, mayonnaise, lime juice, 1/8 teaspoon salt, and garlic, stirring well. Cover and chill.

To prepare slaw, combine the cabbage and next 8 ingredients (cabbage through 1/8 teaspoon salt) in a medium bowl, tossing to combine. Cover and chill. Preheat broiler.

To prepare chile, place poblano on a foil-lined baking sheet broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag and seal. Let stand 15 minutes. Peel chile and cut in half lengthwise. Discard the seeds and membranes. Thinly slice chile and set aside.

To prepare shrimp, heat a large nonstick skillet over medium-high heat. Sprinkle 1/8 teaspoon salt and black pepper over shrimp. Coat pan with cooking spray. Add shrimp to pan and cook 3 minutes on each side or until done. Remove from pan and keep warm.

To prepare pinto beans, place beans in a small saucepan over medium-high heat and bring to a boil. Reduce heat and cover and keep warm.

To prepare sopes, combine masa harina, water, and 1/2 teaspoon salt and stir until a dense dough forms. Divide masa mixture into 8 equal portions. Roll each portion into a ball using moist hands. Pat each ball into a 1/4-inch-thick patty.

Wipe skillet with a paper towel. Heat pan over medium-high heat. Add 1 tablespoon oil. Place 4 sopes in pan and cook 5 minutes or until browned. Lightly coat tops of sopes with cooking spray. Turn over and cook 5 minutes or until browned. Repeat procedure with remaining oil and sopes.

Place about 1 cup slaw on each of 4 plates. Arrange 2 sopes on each plate. Using a slotted spoon, spoon 2 tablespoons pinto beans on each sope and top each with 2 shrimp. Spoon 1 teaspoon mayonnaise over each sope. Divide the poblano strips evenly among servings.

Chef Terry Conlan, Cooking Light
MAY 2004