Happy Spoon likes to make Chorizo Sopes with Fresh Tomatillo Salsa.
Recipe (featured in Authentic Mexican by Rick Bayless):
- 2 1/4 cups instant masa flour mix, mixed with 1.5 cups hot water, covered, and left to stand for 20 min
- 2 Tbsp vegetable shortening
- 1/3 cup flour (+ 1 Tbsp for masa)
- 3/4 tsp salt
- 1 tsp baking powder
- small can of black beans, juices retained
- 12 oz soyrizo (I use soyrizo instead of chorizo, for the health benefits!)
- vegetable oil for frying
- 1/2 cup crumbled Mexican cheese (I like cotija)
- lettuce (optional)
- 8 oz tomatillos, husked, stemmed, and washed
- 2 serrano chiles (SPICY! you can use less spicy chiles if you wish, like jalapenos or even mild green chiles like pasillas or Anaheim peppers)
- 6 sprigs of fresh cilantro (aka coriander)
- 1/2 small yellow onion
- 1/2 tsp salt
- Boil the tomatillos in salted water for ~9 min until barely tender, then drain.
- Add all the ingredients to a food processor or blender; coarsely puree.
- Let stand for ~30 min to allow the flavors to blend.
- Salsa time! (you can eat this by itself with chips, or serve on tops of your sopes!)
- With the moistened masa mix, add shortening, flour, salt, and baking powder. I used a pastry blender to thoroughly mix in the shortening, similar to making a pie crust from scratch. After ingredients are mixed, knead until the consistency allows you to form dough balls. If you need to, add 1 Tbsp of water at a time to moisten the dough and adjust consistency.
- Divide the dough into ~12 balls, covering with plastic wrap when not in use. Flatten each ball into a small disc, ~2.5 inch in diameter.
- Heat a skillet over medium heat, and cook each masa disc about 2 min on each side, until lightly browned.
- Cut each masa disc in half like a hamburger bun, keeping them covered in plastic wrap when not being used. You are supposed to form ridges around the edges of the masa discs to hold toppings, but I didn’t do this because it was too much work.
- Start cooking the toppings. Put the beans in a small saucepan with their juices and heat, covered, until warmed and juices thickened into a beany broth.
- Cook the soyrizo in a small skillet with 1 Tbsp oil over medium-low heat until crispy (for real chorizo, you’ll need to drain the fat afterwards); cover to keep warm.
- Fry the masa discs! Heat ~3/4 in oil in a skillet (to ~360 °F). Fry each masa disc ~3-4 min until lightly browned and lightly crispy. Drain on paper towels and keep warm in a low oven.
- Assemble the sopes! These are kind of like mini tostadas; masa disc on the bottom, scoop a Tbsp or so each of beans, chorizo, and tomatillo salsa. You can put lettuce on it too, but I decided that this was too messy and didn’t add much to the overall dish. Top with crumbly Mexican cheese, like cotija or queso fresco.
- Eat them up, yum!
Fun Fact: These are supposed to be appetizers according to Rick Bayless…but I definitely ate them as a meal.