I ran my fingers delicately along the sharp coldness of the knife blade and guided it deftly into the tender flesh of the acorn squash. It resisted a bit then gave in with exalted defeat.
I carefully rubbed oil over the entirety of the yellow creamy flesh. In sudden passionate fury, I threw a mix of salt, sesame seeds and a dash of paprika over the oiled halves. Then I shoved the two seasoned painted pieces into a baking pan and into the hot opening of the oven set at 350 degrees.
While the squash sat in the oven soaking up the heat, I wet the crumbly bits of masa harina with cold water and thrust my bare hand eagerly into the mixture, relishing the feeling of the thick moist chunks sliding through my fingers.
Looking over my shoulder, I spotted my assistant, Gordita, staring hungrily at the masa harina mixture. I gave her a nod and she leapt at the white dough, squeezing it til it seemed homogenous.
Together, we rolled all the precious light colored mix into round, palm fitting balls. Then we pressed them into a hard wooden board into thick aerials. Gordita nimbly squeezed the centers of each disk into a fine nipple. Once all the balls were formed, we moved the thick pucks onto the dark hot surface of my cast iron pan and let them cook for a few minutes, removing them only when they were dry and pliable. We let the hot sopes rest on a plate, covered with a linen shroud.
I grasped the hard base of a purple cabbage that had been only witnessing so far and placed it firmly on the unforgiving table top. With a sharp blade, I swiftly julienned the head into small delicate slices. Then I shifted the hearty mound to the recently used cast iron pan, still hot from its last encounter. With some oil, salt, pepper and cumin, I sautéed the batch until it reduced to a soft abandon.
In this last phase, I quickly whipped up some pure avocado and smeared it lavishly over the sopes that were impatiently awaiting by the side, yearning for more . With vigor, I heaped the remaining prepared ingredients on the growing mass of succulent pieces of juicy vegetables, unable to contain the dripping fluids overflowing the plate. To finish the concoction off, I lashed a smattering of goat feta cheese over the menage.