|2 servings||calories per servings 680||protein serving 22 g||carbs per serving 84 g||total fat per serving 31 g|
These crispy, dainty masa cakes have pinched edges thick enough to hold a classic Mexican filling of finely diced potatoes and spicy chorizo sausage. Sopes can be filled with virtually anything—popular toppings include beans, shredded beef or chicken, or sautéed vegetables. The tomatillo salsa is tart and refreshing; since its sour undertones lend a sharp contrast to the creaminess of cheese, it makes a perfect condiment for tacos, huaraches, tostadas and these sopes.
|Nutrition Facts||/ Per Serving|
|Total Fat||31 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||84 g|
|Dietary Fiber||10 g|
MISE EN PLACE
• Husk, rinse and quarter tomatillos.
• Peel and chop garlic.
• Cut 1/2-inch of jalapeño (use more if you like spicy salsa, less if you prefer mild); save remaining pepper for another use.
• Pick and roughly chop cilantro leaves.
• Peel potato. Cut into 1/4-inch dice.
• Thinly slice green onion, keeping white and green parts separate.
• Pull apart lettuce leaves. Thinly slice.
• Cut tomato into 1/4-inch dice.
• In a bowl stir together 1 cup masa harina and 1/4 teaspoon kosher salt.
• Gradually add 3/4 cup hot water. Mix with your hands until the masa comes together into a ball. If it’s too dry, add a little more hot water.
• Cover with a damp towel or paper towel, and let dough rest 10 minutes.
In a blender or food processor combine tomatillo, garlic, jalapeño, cilantro, 1 tablespoon cold water, 1/4 teaspoon kosher salt and 1/8 teaspoon pepper. Add more water if necessary to get the purée going.
Tip: If you don’t have a blender, finely chop ingredients together.
• Place a large skillet over medium-high heat. Add chorizo. Cook, breaking chorizo up, until it begins to render its fat, 2-3 minutes.
• Add onion whites. Cook, stirring, until onion begins to turn translucent, about 1 minute.
• Stir in potato. Reduce heat to medium-low. Cover pan. Cook, stirring occasionally, until potato is fork-tender.
• Transfer to a bowl. Cover to keep warm.
• Wipe out skillet.
Form masa dough into a ball, and press into a disc. If it cracks along the edges, it's too dry (add a bit more water, 1 tablespoon at a time). If it's too wet to hold its shape, add a bit more masa harina (1 tablespoon at a time).
• Fill a small bowl with cold water, and set nearby.
• Divide masa dough into 6 equal portions. Cover with a damp towel. With moistened hands, roll each piece into a ball, keeping the remaining balls covered while you work.
• Press each into a 3 1/2-inch patty, about 1/4 inch thick. (If the masa breaks around the edges, moisten your hands with water, reroll into a ball, and shape again.)
• Use your fingers to pinch the edges to form a small rim. Don’t make the rims too thin or too tall, or they’ll break during frying.
• Line a baking sheet with a rack or paper towels.
• Place a large skillet over medium-high heat. Add 1/2 inch cooking oil. When oil is hot, carefully add sopes. Fry without disturbing until golden, 2-3 minutes. Reduce heat if they brown too quickly.
• Gently transfer sopes to prepared baking pan.
• Divide hot sopes between 2 plates. Fill each with chorizo-potato mixture.
• Top with tomatillo salsa, lettuce, tomato, onion greens and cheese. Enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...