by Rachel Tayse
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Photo by Rachel Tayse
Rachel Tayse's Notes:
3 cups masa harina Ask a question about this ingredient
1 1/2 cup water Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 cup pork chorizo Ask a question about this ingredient
1 teaspoon olive oil Ask a question about this ingredient
1 yellow onion, diced Ask a question about this ingredient
1 garlic clove, minced Ask a question about this ingredient
1 4 ounce can green chilis Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 teaspoon chili powder Ask a question about this ingredient
1 cup shredded lettuce Ask a question about this ingredient
1/4 cup crema Ask a question about this ingredient
1/2 cup queso blanco, shredded Ask a question about this ingredient
Mix masa harina, water, and 1/2 teaspoon salt in a bowl. Allow to rest for 20 minutes.
Ask a question about this stepMeanwhile, heat olive oil in a medium sized pot over medium heat. Add onion and garlic and cook until translucent.
Ask a question about this stepAdd chilis, beans, chili powder, and salt to the pot. Cook until beans begin to break down.
Ask a question about this stepTurn off the heat. Use an immersion blender, or carefully transfer to a stand blender, to blend until almost smooth. Set aside.
Ask a question about this stepIn a skillet, cook chorizo over medium heat until brown. Turn off heat and allow to sit in pan until assembly.
Ask a question about this stepForm sopito shell shape by forming a disc with approximately 1/2 cup of the dough. Press it into your palm while raising the sides up.
Ask a question about this stepCarefully fry two-three shells at a time, turning once during cooking. When they are golden brown all over (approximately 4 minutes total), remove to a paper towel lined plate.
Ask a question about this stepAssemble the sopitos: Top each shell with blended beans, chorizo, cheese, lettuce, and crema. Allow guests to add hot sauce as they desire. Eat with gusto!
Ask a question about this stepThese sound really good! You forgot beans in your ingredient list - I am assuming pinto beans??
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
Thanks for pointing out that error! I was copying from my blog and missed the pintos. I'll add one can (15 oz) or two cups cooked pinto beans.