Recipe & Photos by: Christine Carlson, @c.r.a.v.i.n.g.s

Pumpkin Mole Eggs Benedict Sopes

ingredients:

• 3 medium red potatoes
• 2 tbsp. Olive oil
• 1 12oz. Jar SALSAOLOGY Pumpkin Mole
• 4 cups torn kale leaves
• ½ tsp. smoked paprika
• ½ tsp. ground cumin
• Salt and pepper
• ¼ cup water + ¼ cup of the Pumpkin Mole
• Juice form ½ lemon
• 4 eggs

For the Sopes

• 1 cup corn masa flour
• 2/3 cups water
• Pinch salt
• ¼ tsp. cumin, optional
• ¼ tsp. garlic powder, optional
• Vegetable oil for frying

Optional Serving Ideas

• Queso fresco
• Pepitas (pumpkin seeds)
• Minced shallots
• Chopped cilantro or parsley
• Lemon wedges

method:

Make the Potato Hash

• Preheat oven to 350°F.
• Place potatoes on a baking sheet and poke with a fork or knife.
• Bake for about 20-25 minutes until tender but not completely cooked through.
• When cool enough to handle, cut into ½ inch cubes.
• Warm jar of pumpkin mole in a small saucepan until heated through. Keep covered and ready for when it’s time to serve.
• Heat olive oil in a medium skillet and add potatoes.
• Cook until golden and crisp. Season with salt and pepper, cumin and paprika. Add in kale leaves, water and mole mixture, and lemon juice.
• Give it a stir and then cover. Cook for a few minutes until kale is wilted.
• Stir so everything is well incorporated.

• Fill a large pot with water and bring to a boil.
• Reduce to a gentle simmer and add in a couple Tbsp. of white vinegar (optional).
• Crack one egg into a small bowl.
• Gently stir the water to create a whirlpool and carefully add in the egg.
• Cook for about 2-3 minutes for a set white and runny yolk.
• Remove and carefully set on a plate.
• Repeat with remaining eggs.

• Combine ingredients in a medium bowl and mix with hands until a sot ball forms. If the mixture is too dry add a teaspoon of water at a time until dough is moist and firm but not wet.
• Divide dough into four pieces and roll into balls. Carefully flatten out with hands to form a disc about ¼ inch thick.
• Use fingers to fold and pinch edges to make a small rim so your toppings will stay put.
• Heat about ½ inch of oil in skillet over medium high heat.
• Fry sopes 2 at a time, for about 2-3 minutes on each side or until golden brown.
• Place on a plate lined with paper towels to allow oil to drain before serving.

• Plate sopes and top with potato and kale hash.
• Carefully place one poached egg on each sope.
• Cover with pumpkin mole and whatever garnishes you’re using.
• Enjoy!

info:

• serves 4