Crema, Serrano Chiles, Epazote Leaves
Masa Maker Ronnie Rodriguez of Casimiro | New Orleans, LA
Adapted by StarChefs | October 2026 | Photo: Will Blunt
INGREDIENTS
Huitlacoche:
60 grams unsalted butter
80 grams diced shallots
30 grams sliced serrano chiles
400 grams huitlacoche
100 grams dry white wine
½ bunch fresh epazote
Kosher salt
Sopes:
Nixtamal masa
Neutral oil
To Assemble and Serve:
Crema
Epazote leaves
Thinly sliced serrano chiles
METHOD
For the Huitlacoche:
In a large sauté pan over medium heat, melt butter. Add shallots and cook until translucent. Add chiles and cook until fragrant. Add huitlacoche and season with salt. Deglaze pan with wine. Cook until alcohol has evaporated. Reduce heat and add epazote. Cook 5 minutes, or until huitlacoche is fork-tender. Keep warm.
For the Sopes:
On a clean work surface, hand shape masa into sopes with a slight rim around edges. Set aside. In a pan over medium-high flame, heat oil. Add sopes and fry until lightly crisp on the outside and soft in the center. Let cool slightly.
To Assemble and Serve:
Place Sopes on a serving plate. Top with even layer crema followed by Huitlacoche. Finish with epazote leaves and chiles.
