Sopes
Ingredients (12 servings)
| Amount | Measure | Name |
|---|---|---|
| FOR THE DOUGH: | ||
| 1.50 | lb | Masa , fresh or 2 1/4 cups hasa harina mixed with scant 1 1/2 cups hot tap water |
| 2.00 | tbsp | Lard |
| 0.33 | cup | All-purpose flour , (Plus 1 T. for masa harina) |
| 0.80 | tsp | Salt |
| 1.00 | tsp | Baking powder |
| FINISHING THE SOPES: | ||
| 1.00 | cup | Beans, pinto , brothy, coarsely pureed with a little of their broth |
| 8.00 | oz | Pork sausage , Mexican Chorizo |
| Oil, for frying , to a depth of 3/4 inich in skillet | ||
| 1.25 | cup | Knorr Ready-To-Use Salsa Verde Sauce 4 x 0.5 GA |
| 2.00 | oz | Queso fresco , crumbled |
| 1.00 | cup | Lettuce, romaine , thinly sliced |
| 3.00 | Radish , thinly sliced |
Preparation
1. Sope shells: If you are using the masa harina, mix it with hot water. cover and let stand 2-3 minutes. Mix the masa with the lard or shortening, flour, salt and baking powder, kneading until all the ingredients are thoroughly combined. If necessary, adjust the consistency of the dough with a little water. Divide the dough into 12 balls, place them on a plate and cover with plastic wrap.
2. Heat griddle or heavy skillet over medium. Cut a square of heavy plastic (like that used for freezer bags.) Lay it out in front of you, flatten one of the balls onto it, then gently pat and press it into an evenly flat disc, 3/8 inch thick and 2 1/2 inches in diameter. With the fat little tortilla still on the plastic, flip it over onto one hand, dough side down and peel off the plastic.
3. Lay the tortilla on the hot griddle or skillet and bake for about 2 mintues per side, until lightly browned; it will still be soft and uncooked inside. Pat out and bake the remaining 11 masa balls in the same fashion.
4. With a thin sharp knife, slice each tortilla in half, as you would an English muffin. With the cooked side down, pinch up a 1/4 inch high border around each disc, molding the pliable uncooked masa from the ceneter. Cover the sopes with plastic wrap so they won't dry out.
5. Preparing the toppings: About 1/2 hour before serving, warm the beans in a small covered pan and set in a low oven; if they are not the consistency of thick bean soup, either simmer briefly, uncovered, or stir in a few drops of water or broth. In a small skillet, cook the chorizo in one tablespoon of the vegetable oil over medium-low heat, breaking up any clumps. When it is done, about 10 minutes, drain off the fat, cover and place in the oven.
6. Frying the shells: Heat the3/4 inch depth of vegetable oil to 360 degrees. Fry the sope shells 3-4 at a time until lightly browned about 45 seconds; they should still be crunchy on the outside, but still tender and moist within. Drain
