Mazatlan-Style Sopitos

[kirra]

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.