El Tapatio Dewar Ok Recipes

SOPES TAPATIOS

Steps:

• For the Shells: If using the masa harina mix with the hot water, cover and let stand 25 minutes.
• Mix the masa with the lard, flour, salt and baking powder, kneading until all ingredients are thoroughly combined.
• If needed adjust the consistency of the dough with a little water.
• Divide the dough into 12 equal balls.
• Place them on a plate and cover with plastic wrap.
• Heat a cast iron skillet over medium heat.
• Cut a square of heavy plastic and lay it out in front of you.
• Flatten one of the balls onto it, then gently pat and press it into a evenly flat disc, about 3/8 inch thick and 2 and 1/2 inches in diameter.
• With the fat little tortilla still on the plastic, flip it over onto one hand, dough side down and peel off the plastic.
• Lay the tortilla on the hot skillet and bake for about 2 minutes per side, until lightly browned.
• It will still be soft and uncooked inside.
• Pat out and bake the remaining masa balls in the same way.
• With a thin sharp knife slice each tortilla in half.
• With the cooked side down pinch up a 1/4 inch high border around each disc, molding the uncooked masa from the center.
• Cover with plastic and set aside.
• For the Filling: 1/2 hour before eating heat the beans, you want them the consistency of thick bean soup, so simmer them down if needed.
• In a small skillet heat 1 T.
• oil over medium heat.
• Add the chorizo and cook, breaking up any pieces.
• When cooked drain off fat and cover with foil-place in oven to keep warm.
• Frying the shells: Add the oil to a heavy skilled 3/4 of an inch deep.
• Fry the shells 4 at a time until lightly browned.
• Drain on paper towels then place in a cast iron skilled and keep warm on the oven-repeat until shells are done.
• Finishing the Dish: Layer in this order- Shell 2 t's beans 1 heaping t.
• chorizo 1 T.
• tomatillo sauce 1 t.
• cheese a little lettuce 2 radish slices Serve.