Sopes Tapatios Recipes

EASY MEXICAN SOPES

Steps:

• Whisk masa harina and salt together; stir enough water into mixture until dough is smooth and holds together. Form dough into 2-inch balls. Flatten each ball to a 1/2-inch thick circle.
• Heat oil to 400 degrees F (200 degrees C) in a deep-fryer or large saucepan.
• Fry dough in the hot oil until sopes are just lightly browned, about 30 seconds per side. Remove sopes with tongs and place on a paper towel-lined plate; cool just until sopes can be handled. Pinch the edges of each sope together forming little 'boats'. Return to hot oil and fry until golden and cooked through, 1 to 2 minutes.

SOPES TAPATIOS

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.

SPICED CRABAPPLES

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.