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  • Corn Flour Patties (Sopes)

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    Corn Flour Patties (Sopes)
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 c. instant corn flour (masa harina)
    • 4 Tbsp. all-purpose flour
    • 1/2 tsp baking pwdr
    • 1/2 tsp salt
    • 1 1/2 c. hot water Canola oil for frying
    • 4 x baking potatoes, like russets peeled and diced
    • 1 lb Spanish chorizo diced small
    • 2 x garlic cloves chopped
    • 1 x Spanish onion diced
    • 1 x red bell pepper diced
    • 1 x yellow bell pepper diced
    • 1 x green bell pepper diced
    • 1 x poblano pepper
    • 1 c. chicken stock
    • 1/2 c. minced cilantro
    • 1 x scallion minced

    Directions

    1. Mix flours, baking pwdr, and salt, and add in the hot water. You may need a little more hot water to make moist, smooth dough.
    2. 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 possibly tea towel and spread out on a flat surface. Roll each ball of dough in moistened palm of your hand till 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 possibly 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.
    3. 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.
    4. Heat a cast-iron skillet and add in sufficient canola oil to coat the bottom of the pan. When warm, slide the patties into the warm oil and fry till they are a light golden 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 sufficient to handle. Fill with chorizo and potatoes filling. These don't keep well; they must be eaten immediately.
    5. Chorizo and Potato Filling: Begin by cooking potatoes in a pot of water, when tender remove and set aside.
    6. In a large saute/fry pan add in a little oil. While shaking, add in chorizo and cook for 4 min. When crispy, add in garlic, onion, and all the peppers. Cook for 8 min. At which point, add in the chicken stock and cook for 3 more min. Then add in the potatoes, cilantro, and scallions; cook for 3 min more and season with salt and pepper to taste. Use for stuffing sopes.
    7. This recipe yields 4 to 6 servings.

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