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SOPES Recipe | |
Mexican Beef | |
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Ingredients:
FOR THE FRIJOLES CON CHORIZO:1 c. dried pinto beans, sorted, soaked overnight, drained and rinsed Hot water 1/2 smal onion, chopped 1 large garlic clove, minced Salt 1/4 lb. chorizo, casings removed, browned and crumbled Place soaked beans in a large saucepan. Cover with hot water. Bring to a boil; reduce heat and add onion and garlic. Simmer with the lid ajar for 2 hours. Add salt to taste and simmer 2 to 4 hours longer or until beans are very tender. Add drained beans to chorizo. Add a little cooking liquid. With a potato masher, mash beans and meat together. Continue cooking to desired consistency. FOR THE SALSA MEXICANA: 2 samll tomatoes (about 1/2 lb.), peeled, and chopped 1 serrano chile, seeded and chopped 1/4 c. cilantro leaves, chopped 1/3 c. chopped onion 1/4 tsp. salt Combine all ingredients. Set aside to be served at room temperature. Makes 1 1/4 cups. THE OTHER INGREDIENTS: Your favorite guacamole 1 1/ c. instant masa 3/4 c. water Oil for frying 8 oz.(about 2 c.) Cheddar cheese, shredded 1/2 head iceberg lettuce, shredded 6 radishes, thinly sliced Sour cream
Directions:
Mix masa with the water. Add a little more water if needed to make a smooth dough.Line the bottom of a tortilla press with plastic wrap. Preheat an ungreased griddle over medium-high heat. Shape dough into 16 to 18 balls about 1 inch in diameter or slightly larger. Place 1 ball at a time in the press. Cover with more plastic wrap, press with the palm of your hand to flatten slightly, close press firmly and then open. The tortilla should be about 3 1/2" in diameter. Remove plastic. Cook tortillas one at a time on hot griddle 10 seconds on each side; do not overcook. Remove from griddle and immediately fold up edges, pressing and pinching to form a frim rim 1/2 high. Use cloth towel if tortilla is too hot. Return to giddle and cook the bottom 1 minute. Just before serving, pour oil 1/4 inch deep in a medium skillet. Heat to 365 degrees F (185 degrees C). Fry each sope until lightly browned and crisp. Drain on paper towels. Fill with a spoonful of hot Frijoles con Chorizo. Add some of the cheese, lettuce and radish slices. Top with a spoonful of Salsa Mexicana, a spoonful of guacamole and a little sour cream. Makes 16 to 18 sopes.
Sopes are little fried masa cups filled with beans and garnishes.
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