Cacique Traditional Sopes
WHAT YOU NEED
- 10 homemade sopes
- 1 package (9 oz.) Cacique® Pork Chorizo
- Refried Beans
- Lettuce, shredded
- Cacique Queso Fresco, for garnish
- Your favorite salsa
- Oil for frying
- SOPES: 2 cups masa corn flour, 1½ -2 cups water, 1 quart canola oil.
HOW TO MAKE IT
- Cook chorizo in a medium sauté pan on medium heat for about 7-10 minutes, crumbling the chorizo with a wooden spoon. Set aside and keep warm.
- For sopes: Place the masa corn flour in a bowl and add about ½ cup of water at a time and mix with your hands until masa turns into dough. Make 3-inch rounds of the masa using the palm of your hands. Cover the masa ball loosely with plastic wrap and flatten with a cutting board or tortilla press so that the masa is about ¼ inch thick.
- After flattening the masa, heat a wide thick bottom sauté pan or comal (tortilla cooker) over medium heat for 5 minutes. Once hot, place the sope on pan or comal and cook for about 1-2 minutes each side or until golden brown. Place sopes on a baking sheet and carefully pinch the perimeter of the cooked masa to create a little barrier wall that will hold your fillings.
- Begin to preheat another pan with 1 quart of canola oil to 375ºF. Fry the pre-cooked sopes a couple at a time in the 350ºF oil until golden brown. Once browned, carefully remove onto paper towels to drain any excess oil.
- Top with beans, chorizo, shredded lettuce, salsa, Queso Fresco crumbles and serve immediately.
