CORN-FLOUR PATTIES (SOPES)
Provided by Aarón Sánchez
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Mix flours, baking powder, and salt, and add the warm water. You may need a little more warm water to make moist, smooth dough.
- Traditional sopes forming method: Make balls the size of a walnut, a few at a time, and keep the dough in a plastic bag to prevent it from drying out. Moisten a cloth napkin or tea towel and spread out on a flat surface. Roll each ball of dough in moistened palm of you hand until smooth, lay on the damp towel, cover with a plastic bag, and press down with your hand to flatten to the size of a silver dollar. To shape the patty, flatten again with a small can or flat-bottomed glass into a perfectly smooth circle 2 to 2 1/2 inches in diameter. It should be about 1/4-inch thick. Peel the plastic bag off the top, then lay the tortilla in your hand and peel off the damp cloth. Smooth any rough edges with your fingers and the tortilla is ready to fry.
- Quick sopes forming method: On a lightly floured surface, roll out the dough to 1/4 inch thick. Using a 2-inch round cookie cutter, cut out sopes. Re-roll unused dough.
- Heat a cast iron skillet and add enough canola oil to coat the bottom of the pan. When hot, slide the patties into the hot oil and fry until they are a light golden brown and slightly crisp on top, about 1 minute on each side. Drain on paper towels and make a slit on the side as soon as they have cooled enough to handle. Fill with chorizo and potatoes filling. These do not keep well; they must be eaten immediately.
- Begin by cooking potatoes in a pot of water, when tender remove and set aside. In a large saute pan add a little oil. While shaking, add chorizo and cook for 4 minutes. When crispy, add garlic, onion, and all the peppers. Cook for 8 minutes. At that point, add the chicken stock and cook for 3 more minutes. Then add the potatoes, cilantro, and scallions; cook for 3 minutes more and season with salt and pepper to taste. Use for stuffing sopes.
SPICED CRABAPPLES
Make and share this Spiced Crabapples recipe from Food.com.
Provided by Diana Adcock
Categories Fruit
Time 35m
Yield 6 pints
Number Of Ingredients 7
Steps:
- Combine sugar, water and vinegar in a large stainless or enamel saucpan.
- Break up cinnamon and tie up with allspice and cloves in a large square of cheesecloth and add to pan.
- Bring to a boil and boil for 10 minutes.
- Add prepared crabapples and return pan to a boil, reduce heat and boil GENTLY for 10 to 15 minutes.
- Remove spice bag.
- Pack into clean hot jars to 3/4 inch from rim and add boiling syrup to cover, leaving 1/2 inch head space.
- Do the jar thing.
- Process in a boiling water bath for 20 minutes at altitudes up to 1000 feet.
AROMATIC MEXICAN RICE
I learned this recipe from Rick Bayless, one of my favorite chefs. It is very unconventional, but the results are consistently delicious. It is a little more time consuming than my "Easy Mexican Rice" posted on this site, but well worth the effort, if you want to serve the very best accompaniment to your enchiladas, tamales or chiles rellenos.
Provided by Deja A
Categories Medium Grain Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rough chop tomatoes, onion & peeled garlic.
- In a food processor or blender, puree the tomatoes, onion & garlic. Use fresh tomatoes OR canned tomatoes, not both.
- In 1 1/2 tablespoons oil, sautee rice, stirring often, until rice turns white. Its okay if some of the rice starts to lightly brown. This step usually takes 5 - 6 minutes.
- Add the diced carrots and saute for 2 minutes.
- Add the tomato/onion/garlic puree and cook until the liquid reduces a little and the mixture appears drier.
- Add the chicken broth, salt, jalapenos, parsley & bring to a boil.
- Cover, reduce heat to simmer and cook for 15 minutes.
- Open pot and scatter peas on top. Recover and let sit for 5 minutes.
- Fluff with fork and serve.
- Discard jalapenos or use to decorate the dish.
Nutrition Facts : Calories 258.1, Fat 4.3, SaturatedFat 0.7, Sodium 461, Carbohydrate 47.4, Fiber 3.1, Sugar 4.1, Protein 6.7
SOPES TAPATIOS
Make and share this Sopes Tapatios recipe from Food.com.
Provided by Diana Adcock
Categories Pork
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 440.8, Fat 16.8, SaturatedFat 5.7, Cholesterol 28, Sodium 618.3, Carbohydrate 59.7, Fiber 7.1, Sugar 0.6, Protein 14.2
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