Sopes with Chorizo and Potatoes
Sopes are thick, savory corn tortillas with pinched edges, creating a small bowl perfect for holding various toppings. This version features a flavorful filling of crumbled chorizo and tender potatoes, making for a hearty appetizer or light meal.
Forkin eredeti receptje
- Teljes idő
- 1 ó 10 p
- Adag
- 4
- Nehézség
- Közepes
Allergéninformáció: a következőket tartalmazhatja: tej. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.
Előkészítés
Hozzávalók
sopes
- 2 csészemasa harina
- 1,5 csészewarm water
- 0,5 tk.salt
- 0,5 csészevegetable oil
filling
- 250 gfresh Mexican pork chorizo, casings removed
- 2 dbpotato, peeled and diced into 1/2-inch cubes
- 0,5 dbyellow onion, finely chopped
- 2 gerezdgarlic, minced
garnish
- 100 gqueso fresco, crumbled
- 0,5 csészesalsa
- 0,25 csészesour cream(opcionális)
- 0,25 csészecilantro, chopped(opcionális)
Eszközök
tortilla press · comal or cast-iron skillet · slotted spoon · large skillet · paper towels · large bowl
Elkészítés
Lépésről lépésre
- 1
Combine the masa harina and salt in a large bowl.
- 2
Gradually add the warm water to the masa harina mixture, mixing with your hands until a soft, pliable dough forms.
Körülbelül 5 p
A szakács megjegyzése: The dough should be firm enough to handle but not crumbly. Add a little more water if needed.
- 3
Knead the dough for about 2-3 minutes, then cover it with a damp cloth and let it rest for 20 minutes.
Körülbelül 20 p
- 4
While the dough rests, prepare the filling. Heat a large skillet over medium heat.
Körülbelül 1 p
- 5
Add the chorizo to the hot skillet and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes.
Körülbelül 10 p
A szakács megjegyzése: No need to add oil as chorizo releases its own fat.
- 6
Remove the cooked chorizo from the skillet with a slotted spoon, leaving about of the rendered fat in the pan.
Körülbelül 1 p
- 7
Add the diced potato and chopped onion to the skillet with the chorizo fat. Cook until the potatoes are tender and the onion is translucent, about 10-12 minutes.
Körülbelül 12 p
A szakács megjegyzése: Stir occasionally to prevent sticking.
- 8
Stir in the minced garlic and cook for another minute until fragrant.
Körülbelül 1 p
- 9
Return the cooked chorizo to the skillet with the potatoes and onions. Mix well and set aside.
Körülbelül 1 p
- 10
Divide the masa dough into 12 equal portions and roll each into a ball.
Körülbelül 5 p
- 11
Press each ball between two pieces of plastic wrap using a tortilla press or a flat-bottomed pan to form a thick, 3-inch disc.
Körülbelül 5 p
A szakács megjegyzése: The discs should be thicker than a regular tortilla, about 1/4 inch thick.
- 12
Heat a comal or cast-iron skillet over medium-high heat. Cook each masa disc for 1-2 minutes per side, until lightly browned and slightly puffed.
Körülbelül 10 p
A szakács megjegyzése: Do not overcook, as they will be fried later.
- 13
Immediately after cooking, while still warm, pinch the edges of each disc upwards to form a rim, creating a shallow cup.
Körülbelül 5 p
A szakács megjegyzése: This step requires speed, as the dough becomes less pliable as it cools.
- 14
In a separate skillet, heat the vegetable oil over medium-high heat until shimmering.
Körülbelül 2 p
- 15
Fry the sopes in batches for 1-2 minutes per side, until golden brown and slightly crispy.
Körülbelül 10 p
A szakács megjegyzése: Drain on paper towels to remove excess oil.
- 16
Fill each fried sope with the chorizo and potato mixture.
Körülbelül 3 p
- 17
Garnish with crumbled queso fresco, salsa, sour cream, and chopped cilantro, if desired.
Körülbelül 2 p
A szakács megjegyzése: Serve immediately while warm.
Őrizd meg frissen
Store leftover sopes and filling separately in airtight containers in the refrigerator.
Reheat sopes in a dry skillet or oven until warmed through. Reheat filling in a skillet over medium heat.