4 sope shells
1 lb. shredded duck or substitute pork or chicken
10 oz. white beans cooked
10 oz. fresh spinach
3 oz. heavy cream
4 oz. buttermilk Crema
Cotija cheese or Parmesan
Pea shoots as needed
4 pickled cherries
2 cups Masa
1 tsp. ground cumin
1 tsp. turmeric
2 tsp. kosher salt
1 1/2 cups warm water
In a mixing bowl blend all the dry ingredients.
Slowly add warm water and mix by hand until dough comes together.
Divide into 4 balls.
Press out round disc by using the bottom of your mixing bowl as a press.
Use wax paper to keep the Sope from sticking to the bottom of the mixing bowl.
Using your index finger and your thumb pinch the sides of the disc to create a raised edge all the way around the Sope.
Fry the Sope in hot oil until the disc is crunchy.
2 cups heavy cream
2 tablespoons buttermilk
1 tsp. salt
Let the temperature of the heavy cream come up to room temperature.
Stir in buttermilk and salt.
Cover with a loose fitting lid and let sit on your counter for 24 hours.
1/2 cup red wine vinegar
1/4 cup water
2 tablespoons sugar
Bring vinegar, water, and sugar to a boil.
Cool and refrigerate.
1/2 cup rice wine vinegar
1 cup Cheerwine
Combine and reduce until a syrup like consistency is achieved.
To Serve Sope:
Heat duck in a skillet.
Combine spinach, beans and cream is sauté pan and cook till the spinach is wilted and the beans are hot.
Place the spinach mixture onto the Sope.
Top with the duck.
Spoon the buttermilk Crema onto the duck.
Drizzle with Cheerwine gastrique.
Top with cherries and pea shoots.
6 chocolate spheres
1 cup peanut butter pots de creme
3 toasted marshmallow
4 oz. crushed graham crackers
6 oz chocolate bourbon
Fill 3 1/2 spheres with peanut butter pots de crème.
Top with graham cracker and marshmallow.
Cover with remaining 3 1/2 spheres.
Place the s’mores in a bowl.
When serving pour 2 oz. of the warm bourbon chocolate over each s’more.