Green Chile Sopes with Chipotle Mayonnaise, Shrimp, and Pineapple Slaw

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 15 ounce pinto beans undrained canned
• 0.3 cup carrots shredded
• 7 ounce chipotle chiles in adobo sauce canned
• 0.3 cup cilantro leaves fresh finely chopped
• 1  garlic clove minced
• 2.5 cups cabbage green very thinly sliced
• 0.5 cup green onions thinly sliced
• 2 teaspoons juice of lime fresh
• 2 tablespoons mayonnaise low-fat
• 2 cups i would have liked to use an version of masa but i couldn't find one at the time of making the tamal 
• 0.5 cup onion vertically sliced
• 2 tablespoons vegetable oil; peanut oil preferred divided
• 0.8 cup pineapple fresh cubed ()
• 1  poblano chile 
• 0.3 cup julienne-cut radishes ( 2 large)
• 0.1 teaspoon salt 
• 0.5 teaspoon salt 
• 0.5 pound shrimp deveined peeled
• 1.3 cups water 
• 2 teaspoons vinegar white

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• aluminum foil
• broiler
• ziploc bags
• slotted spoon

Directions

1. To prepare mayonnaise, remove 1 teaspoon adobo sauce from can; reserve remaining sauce and chiles for another use.
2. Combine 1 teaspoon adobo sauce, mayonnaise, lime juice, 1/8 teaspoon salt, and garlic, stirring well. Cover and chill.
3. To prepare slaw, combine the cabbage and next 8 ingredients (cabbage through 1/8 teaspoon salt) in a medium bowl, tossing to combine. Cover and chill.
4. Preheat broiler.
5. To prepare chile, place poblano on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally.
6. Place in a zip-top plastic bag; seal.
7. Let stand 15 minutes. Peel chile; cut in half lengthwise. Discard the seeds and membranes. Thinly slice chile; set aside.
8. To prepare shrimp, heat a large nonstick skillet over medium-high heat.
9. Sprinkle 1/8 teaspoon salt and black pepper over shrimp. Coat pan with cooking spray.
10. Add shrimp to pan; cook 3 minutes on each side or until done.
11. Remove from pan; keep warm.
12. To prepare pinto beans, place beans in a small saucepan over medium-high heat; bring to a boil. Reduce heat; cover and keep warm.
13. To prepare sopes, combine masa harina, water, and 1/2 teaspoon salt; stir until a dense dough forms. Divide masa mixture into 8 equal portions.
14. Roll each portion into a ball using moist hands. Pat each ball into a 1/4-inch-thick patty.
15. Wipe skillet with a paper towel.
16. Heat pan over medium-high heat.
17. Add 1 tablespoon oil.
18. Place 4 sopes in pan; cook 5 minutes or until browned. Lightly coat tops of sopes with cooking spray. Turn over; cook 5 minutes or until browned. Repeat procedure with remaining oil and sopes.
19. Place about 1 cup slaw on each of 4 plates. Arrange 2 sopes on each plate. Using a slotted spoon, spoon 2 tablespoons pinto beans on each sope; top each with 2 shrimp. Spoon 1 teaspoon mayonnaise over each sope. Divide the poblano strips evenly among servings.