Prep 15 mins
Cook 45 mins
This recipe is posted by request. Original recipe from Rick Bayless.
- 1 1⁄4 lbs fresh masa harina flour (OR 2 and 1/4 cups masa harina mixed with a scant 1 and 1/2 cups hot tap water)
- 2 tablespoons lard or 2 tablespoons shortening
- 1⁄3 cup flour, plus
- 1 tablespoon flour, for the masa harina
- 3⁄4 teaspoon salt
- 1 teaspoon baking powder
- 1 cup brothy beans, coarsely pureed with a little broth
- 8 ounces chorizo sausage (see Chorizo)
- vegetable oil (for frying)
- 1 1⁄4 cups green tomatillo sauce (see Tangy Tomatillo Sauce)
- 1⁄2 cup mexican queso fresco (or a cheese like feta, farmers cheese or a mild Parmesan)
- 1 cup thinly sliced romaine lettuce
- 3 radishes, sliced paper thin
- 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.
Hi! I am looking for sopes recipes for my husband, and I found your recipe. I have never heard of it or eaten it. Are sopes, tortillas and "shells" all the same thing in this one? Thanks in advance for any help!
Delicious and authentic. - muy rico! The queso fresco is the key to the good taste. You can use canned refried beans in a pinch, but it isn't as good that way.