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Grilled Shrimp Sopes

Paired with: Kung Fu Girl Reisling

Chef Mark Heigl The Foundry


  • 18 C Masa
  • 15 C Warm Water


Mix Masa and warm water in a medium
size bowl and knead until you
have a uniform texture. If the dough feels dry, add more water, little by little, spoon by spoon, until the dough is soft and manageable, like play dough. It doesn’t have to be sticky. If you live in a place with lots of humidity, the dough won’t need too much water. If that’s not your case, make sure the dough has
enough moisture to avoid any cracking on the sope’s surfaces.

Now, cover the dough with a wet kitchen towel; this will help to keep the dough moist. Always keep a small bowl of water next to your working area to keep your
hands and the dough moist.

Divide the dough into 2 OZ
pieces of the same size, cover with the kitchen towel.

Heat the griddle to

High heat OR FRYER AT 225F till
golden brown.


  • 15 C Grilled Slice Strawberries
  • 30 Oz. Honey
  • 10 Jalapeños - Seeded and Diced
  • 1.5 C Chopped Fresh Cilantro - No Steams
  • 6 Oz. Minced Garlic
  • 1.5 C Lime Juice


Grill strawberries lightly, and slice once cooled. Seed all your jalapeños and dice – small.

Add all ingredients together and bam!

Grilled strawberry jalapeños relish.



Butterfly, blacken and grill shrimp

Combine all ingredients to create the dish.

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