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Calabacitas en Crema Mini Sopes

Author Vianney Rodriguez


  • For Sopes:
  • 2 cups instant corn flour mix (Maseca)
  • ½ tsp salt
  • 2 cups warm water
  • For Calabacitas con Crema:
  • 1 tablespoons olive oil
  • 2 tablespoon butter
  • 1/2 cup diced onion
  • 2 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 2 pounds squash cut into 1/2-inch-thick pieces
  • 1 teaspoon salt
  • 1 ½ cup corn frozen, thawed or canned
  • 3 poblano chiles roasted, peeled and diced
  • 1 cup sour cream recommend Daisy Sour Cream
  • ¼ cup chicken broth
  • ½ cup cilantro washed and chopped finely


  1. For Sopes: In a larger bowl combine instant corn flour mix with warm water and knead for five minutes or until masa is no longer sticky and is a soft, smooth dough. Divide into small balls, about two tablespoons each. Flatten into tiny thick tortillas. On a hot skillet or griddle, cook each sope for one minute then flip; cook until golden. Remove from skillet or griddle and with kitchen towel hold each sope with side cooked first facing up and cinch edges to make a border begin carefully as sopes are hot. Cover with a cloth to keep sopes warm and moist and repeat with this process with remaining masa. Serve warm with calbacaitas de crema
  2. For Calabacitas con Crema: In a large skillet over medium heat the olive oil and butter. Add the onion, garlic, oregano and cumin cook, stirring once or twice, until light and translucent, about five minutes. Stir in the squash, salt, and continue to cook, stirring often, for three additional minutes. Stir in the poblano chiles, corn and cook another three minutes, or until the squash is slightly tender. Stir in the crema and chicken broth, reduce heat and continue to cook, stirring once or twice, until the sauce has thickened, about 3 minutes. Adjust the seasoning and serve immediately on mini sopes.