by kirra » Fri Sep 23, 2011 6:02 pm
Mazatlan-Style Sopitos
Like many Mexican standbys, sopitos vary from region to region. Mazatlan sopitos, also called gorditas, are made with thick tortilla-like shells and tomato sauce.
Ingredients:
Shells:
2 cups corn masa harina
Water
Vegetable oil, for frying
Toppings:
1 can refried beans
1 12-ounce package chorizo
1 red onion, sliced thinly
1 carrot, shredded
1 head diced iceberg lettuce
1 cup cojita cheese, crumbled
Sour cream, to garnish
Sauce:
1 8-ounce can tomato sauce
24 ounces water (fill the empty can 3 times)
1/2 tablespoon garlic powder
1 tablespoon oregano
1 teaspoon vinegar
Salt and pepper, to taste
Preparation:
Shells:
Put masa harina in a large mixing bowl and add water 1/2 cup at a time, mixing thoroughly, until a stiff dough forms. Form into about five 6-inch discs about 1/2 thick. (If you don’t have a tortilla press, use a rolling pin, or press between two plates.)
Over medium heat, lightly brown the shells on a griddle. While each shell is still hot, lay it flat, and pinch and raise the edges to form a shallow crust. Heat oil in a deep skillet over medium heat, then fry the sopito shells until golden brown. Drain off oil and allow to cool.
Heat refried beans in a saucepan over medium heat. Take casing off chorizo and crumble, then brown over medium heat.
Sauce:
Stir together tomato sauce, 24 ounces water, garlic powder, oregano, vinegar, salt and pepper. Cook over medium heat about five minutes.
Service:
Top each sopito shell with refried beans, chorizo, red onion, carrot, lettuce, cheese, sour cream and sauce.
[b][size=150]Mazatlan-Style Sopitos[/size]
[/b]
Like many Mexican standbys, sopitos vary from region to region. Mazatlan sopitos, also called gorditas, are made with thick tortilla-like shells and tomato sauce.
[b]Ingredients:
Shells:[/b]
2 cups corn masa harina
Water
Vegetable oil, for frying
[b]Toppings:[/b]
1 can refried beans
1 12-ounce package chorizo
1 red onion, sliced thinly
1 carrot, shredded
1 head diced iceberg lettuce
1 cup cojita cheese, crumbled
Sour cream, to garnish
[b]Sauce:
[/b]
1 8-ounce can tomato sauce
24 ounces water (fill the empty can 3 times)
1/2 tablespoon garlic powder
1 tablespoon oregano
1 teaspoon vinegar
Salt and pepper, to taste
[b]Preparation:
Shells: [/b]
Put masa harina in a large mixing bowl and add water 1/2 cup at a time, mixing thoroughly, until a stiff dough forms. Form into about five 6-inch discs about 1/2 thick. (If you don’t have a tortilla press, use a rolling pin, or press between two plates.)
Over medium heat, lightly brown the shells on a griddle. While each shell is still hot, lay it flat, and pinch and raise the edges to form a shallow crust. Heat oil in a deep skillet over medium heat, then fry the sopito shells until golden brown. Drain off oil and allow to cool.
Heat refried beans in a saucepan over medium heat. Take casing off chorizo and crumble, then brown over medium heat.
[b]Sauce: [/b]
Stir together tomato sauce, 24 ounces water, garlic powder, oregano, vinegar, salt and pepper. Cook over medium heat about five minutes.
[b]Service: [/b]
Top each sopito shell with refried beans, chorizo, red onion, carrot, lettuce, cheese, sour cream and sauce.