SOPES Recipe

Mexican Beef

More Mexican Beef Recipes

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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Submitted 6/13/05.
Source: MEXICAN COOKERY by Barbara Hansen
Submitted By: Carolina
mkpb@bellsouth.net
SOPES


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