Chorizo and Bean Sopes with Tomatillo Sauce
Savor the vibrant flavors of traditional Mexican cuisine with these delicious Sopes Tapatios, featuring homemade corn masa shells topped with flavorful chorizo, creamy beans, tangy tomatillo sauce, and fresh garnishes. Each bite offers a satisfying combination of textures and a medley of tastes, making it a perfect dish for gatherings or a cozy family dinner. With the rich, spicy notes from the chorizo and the freshness of lettuce and radishes, this recipe encapsulates the essence of Mexican comfort food. Share it with friends and family, and bask in the joy of creating something truly special together!
N/A
Servings
263
Calories
13
Ingredients
Ingredients
Fresh masa harina flour or masa mixture
1 1/4 lbs (If using masa harina, mix with hot water.)
Lard or shortening
2 tablespoons (Softened.)
Flour
1/3 cup (Regular all-purpose flour.)
Flour for masa
1 tablespoon (Additional for mixing.)
Salt
3/4 teaspoon (Plain salt.)
Baking powder
1 teaspoon (Leavening agent.)
Brothy beans
1 cup (Coarsely pureed with a little broth.)
Chorizo sausage
8 ounces (Cooked and crumbled.)
Vegetable oil
For frying (Sufficient for frying the shells.)
Green tomatillo sauce
1 1/4 cups (Homemade or store-bought.)
Mexican queso fresco
1/2 cup (Crumbled.)
Romaine lettuce
1 cup (Thinly sliced.)
Radishes
3 (Sliced paper thin.)
Instructions
1
Prepare the masa: If using masa harina, combine it with hot water and let it sit covered for 25 minutes. In a bowl, mix masa with lard (or shortening), flour, salt, and baking powder, kneading until well combined. Adjust the dough's consistency with a little water if necessary.
2
Shape the shells: Divide the dough into 12 equal balls and cover them with plastic wrap. Preheat a cast iron skillet over medium heat. Flatten each ball on a piece of heavy plastic wrap into approximately 3/8 inch thick discs. Flip the discs onto your hand and carefully remove the plastic, cooking each side in the skillet for about 2 minutes until lightly browned but still soft inside.
3
Create borders: Once all discs are cooked, slice each filled tortilla in half, and with the cooked side facing down, pinch up a 1/4 inch border around each to form a small wall.
4
Prepare the filling: Heat the pureed beans until thickened, simulating a bean soup consistency. In a small skillet, heat oil over medium heat, then add chorizo, cooking it while breaking it up until fully cooked. Drain excess fat and keep warm in the oven.
5
Fry the shells: Fill a heavy skillet with vegetable oil, about 3/4 inch deep. Fry the stuffed masa discs in batches until they are golden brown. Drain them on paper towels and keep warm in a cast iron skillet inside the oven.
6
Assemble the sopes: Spoon 2 teaspoons of beans into each shell, followed by a heaping tablespoon of chorizo. Top it off with a tablespoon of tomatillo sauce, a teaspoon of cheese, a little lettuce, and two slices of radish. Serve immediately for the best flavor!
Nutrition Information
14g
Fat
29g
Carbs
7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Chorizo and Bean Sopes with Tomatillo Sauce?
They are traditional Mexican sopes featuring homemade corn masa shells topped with flavorful chorizo, creamy beans, tangy tomatillo sauce, and fresh garnishes like lettuce and radishes.
How much masa harina is required for this recipe?
The recipe requires 1 1/4 lbs of fresh masa harina flour or masa mixture.
How long should the masa harina and water mixture sit?
If you are using masa harina, it should be combined with hot water and allowed to sit covered for 25 minutes.
What type of fat is used in the masa dough?
You can use either 2 tablespoons of softened lard or shortening.
How many sopes does this recipe yield?
The recipe instructions guide you to divide the dough into 12 equal balls, producing 12 sopes.
How thick should the masa discs be flattened?
The masa balls should be flattened into discs that are approximately 3/8 inch thick.
How long do you cook the masa discs in the skillet initially?
Each side of the disc should be cooked in the skillet for about 2 minutes until lightly browned but still soft.
How do you form the border on the sopes?
With the cooked side facing down, you pinch up a 1/4 inch border around each tortilla to form a small wall.
How should the beans be prepared for the filling?
Use 1 cup of brothy beans that have been coarsely pureed with a little broth and heated until they reach a thickened soup consistency.
How do you prepare the chorizo?
Heat oil in a small skillet, add 8 ounces of chorizo, and cook it while breaking it up until fully cooked, then drain the excess fat.
What is the frying method for the masa shells?
Fry the stuffed masa discs in batches in 3/4 inch deep vegetable oil until they are golden brown.
What kind of cheese is recommended for topping?
The recipe recommends using 1/2 cup of crumbled Mexican queso fresco.
What garnishes are used for the sopes?
The sopes are topped with green tomatillo sauce, queso fresco, thinly sliced Romaine lettuce, and paper-thin radish slices.
How many calories are in one serving of these sopes?
One serving contains approximately 263 calories.
What is the fat content per serving?
There are 14 grams of fat per serving.
How much protein is in this recipe?
Each serving provides 7 grams of protein.
How many grams of carbohydrates are in a serving?
There are 29 grams of carbohydrates per serving.
Does the masa dough contain leavening agents?
Yes, the dough includes 1 teaspoon of baking powder.
What kind of flour is added to the masa mixture?
The recipe uses 1/3 cup of regular all-purpose flour plus an additional 1 tablespoon for mixing.
Is the tomatillo sauce homemade or store-bought?
You can use 1 1/4 cups of either homemade or store-bought green tomatillo sauce.
How should the radishes be prepared?
The recipe calls for 3 radishes to be sliced paper thin.
How should the lettuce be prepared?
One cup of Romaine lettuce should be thinly sliced.
Where should you keep the fried shells warm?
They should be kept warm in a cast iron skillet inside the oven while you finish the remaining batches.
What is the assembly order for each sope?
Spoon 2 teaspoons of beans into the shell, followed by a tablespoon of chorizo, a tablespoon of tomatillo sauce, a teaspoon of cheese, lettuce, and two radish slices.
Is salt included in the masa recipe?
Yes, the recipe calls for 3/4 teaspoon of plain salt.
What is the total number of ingredients used?
There are a total of 13 ingredients used in this recipe.
What tags are associated with this recipe?
The tags include mexican recipes, pork dishes, sopes, comfort food, chorizo, bean recipes, tomatillo sauce, and homemade masa.
Should the sopes be served immediately?
Yes, they should be served immediately for the best flavor and texture.
Can you adjust the consistency of the dough?
Yes, if necessary, you can adjust the dough's consistency with a little bit of water while kneading.
What is the specific name of the sopes featured in this recipe?
The description refers to them as Sopes Tapatios.