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Chorizo-Tomatillo & Black Bean Sopes
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    Chorizo-Tomatillo & Black Bean Sopes

    For the Sopes:
  • 2 tb Lard
  • 1/3 c All-purpose flour
  • 1 t Salt
  • 1 t Baking powder
  • 2 1/4 c Masa harina mixed with
  • 1 1/2 c Hot water and allowed to Rest for 30 minutes
    For the toppings:
  • 1 c Cooked pinto or black beans, Drained and mashed
  • 8 oz Chorizo sausage, peeled and Finely diced.
  • Vegetable oil for deep Frying
  • 1 1/4 c Cooked green sauce (recipe Will follow)
  • 2 oz Crumbled feta
  • 1 c Finely shredded romaine Lettuce
  • 4 Radishes, finely sliced.
  • Salsa Verde Cocida:(Cooked Green Sauce)
  • 10 Fresh or canned tomatillos
  • 2 Serrano chiles
  • 3 c Boiling water
  • 1 sm Onion
  • 1 Clove garlic
  • 1 tb Cilantro minced
  • 1/2 t Salt, or to taste
  • Chorizos con Tomatillos Y Frijoles Negros en Chalupas

    Add the lard, flour, salt and baking powder to a masa harina and knead until fairly smooth,

    Divide the dough equally into 24 portions, and roll into balls. Flatten each with the palm of your hand into 3/4 inch sopes. Keep covered with plastic or a damp dish towel while working to prevent dough from drying.

    Cook the sopes in batches on a hot cast iron griddle or pan for 2 minutes on each side until lightly brown. Keep the sopes covered with a clean dish towel while finishing the others. With the cooked side down, pinch up the sides to form a definite raised edge. Cover and repeat with the remaining sopes.

    Prepare the toppings about 30 minutes before serving. Reheat the beans and dry-fry the chorizo in a frying pan until browned. Drain. Keep both warm until ready to assemble the chalupas. Just before serving, reheat the sopes on a cast iron griddle or pan, brush with a little oil, and cook until they start to sizzle.

    To assemble the sopes, layer the beans, chorizo, Salsa Verde, cheese, lettuce and radish on the top serve immediately.

    Salsa Verde Cocida (Cooked Green Sauce)

    Cook the tomatillos and chiles in the water until soft, about 20 minutes. If using canned tomatillos, cook only the chiles. Drain, reserving the liquid.

    Combine the tomatillos, chile, onion, garlic, cilantro and salt in a food processor. Process briefly with some of the reserved liquid until thinned but still coarse.

    Can be refrigerated for up to 3 days, but it will become gelatinous, so reheat to liquefy before serving at room temperature.

    From: April
    Posted By: Jim.Weller@salata.com (Jim Weller), Via: Chile Head Mailing List
    Post Date: 01 Apr 01

    *BACK TO MEXICAN*







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