Sopes - Mexican Appetizer
Glenn Spencer
These little corn cakes are made with masa harina, a Mexican corn masa
mix that is available at most specialty food stores. Serve them at
your next party; guests can assemble their own creations while you
enjoy the party!
Serves 35 appetizer servings
4 cups masa harina flour (Mexican corn masa mix)
1/2 cup vegetable shortening or lard
2 1/2 cups warm water
1 cup Diced Green Chiles
2 Tbsp vegetable oil, divided
Toppings
Warmed Refried Beans, Shredded Mild Cheddar or Shredded Monterey
Jack Cheese, Thick & Chunky Salsa, Sour Cream, Pickled Jalapeqo Slices
Place flour in large bowl; cut in vegetable shortening with pastry blender or
two knives until mixture resembles coarse crumbs. Gradually add water, kneading
until smooth. Add chiles; mix well. Form dough into 35 small balls. Pat each
ball into 3-inch patty; place on waxed paper. Heat 1 teaspoon vegetable oil in
large skillet over medium-high heat for 1 to 2 minutes. Cook patties for 3
minutes on each side or until golden brown, adding additional oil as needed to
prevent sticking. Top with beans, cheese, salsa, dollop of sour cream and
jalapeqos
For more recipes go to http://www.gourmetfoodplaza.com
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