From Mexico The Beautiful Cookbook by Susanna Palazuelos and Marilyn Tausend. In Oaxaca these loaves are baked in wood-burning clay ovens so the bread becomes crusty on the outside with an airy-texture. The bread is traditionally served toasted or "dunked" in hot chocolate.
Recipe for a basic version of this popular dish created for using stale tortillas.
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Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets. Uses epazote, queso fresco, avocado, and chorizo.
A nut bread made with flour, butter, eggs, milk, nuts, cinnamon.