Ingredients:
- 2 lb. Louisiana Alligator tail meat, cubed
- ½ cup red wine vinegar
- ½ bunch cilantro
- 1 jalapeño
- 2 cloves garlic
- 2 tsp. cumin, ground
- 2 tsp. coriander, ground
- 1 cup olive oil
- Salt & pepper to taste
Corn Salsa
- 1 ear of corn, roasted & corn removed
- 4 plum tomatoes
- 2 cloves garlic
- 2 jalapeños
- 1 onion, diced
- ½ bunch cilantro
- 1 tsp. cumin, ground
- 1 tsp. coriander, ground
- ¼ cup red wine vinegar
Sope Assembly
- Grilled Louisiana Alligator
- Corn salsa
- 4 tortillas, corn or flour
- 2 tsp. sour cream
- ¼ cup cilantro, chopped
Directions:
Alligator Sopes
- Combine vinegar, cilantro, jalapeño, garlic, cumin, coriander, and oil in a blender.
- Blend together until smooth-paste consistency forms.
- Place cubed alligator meat in mixture and leave over night in refrigerator to marinate.
- Remove from marinade and season with salt and pepper.
- Grill for 4-6 minutes or until alligator becomes fork tender.
Corn Salsa
- Combine onion, tomatoes, jalapeños, and garlic in saucepan.
- Cover with water and bring to a boil.
- Boil for 5 minutes.
- Drain water and place ingredients in blender.
- Add cumin, coriander, cilantro, and vinegar.
- Blend together until smooth texture is achieved.
- Season with salt and pepper and add corn.
Sope Assembly
- Place ingredients on warm tortilla and serve immediately.
Chef Chris Lusk
