Corn-Flour Patties - (Sopes):
serves 4 to 6
2 cup instant corn flour (masa harina)
4 Tbsp. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 cup warm water
Canola oil for frying
Chorizo and potato filling
4 baking potatoes, like russets, peeled and diced
1 lb Spanish chorizo, diced small
2 cloves garlic, minced
1 Spanish onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 poblano pepper
1 cup chicken stock
1/2 cup cilantro, chopped
1 scallion, chopped
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 your 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.
Chorizo and Potato Filling: Cook potatoes in water until tender
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.
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