Taco Truck Chorizo Sopito

By Rachel Tayse • December 19, 2011 • 2 Comments

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Author Notes: Inspired by the growing taco truck scene in Columbus, Ohio, this recipe is for a homemade soft corn shell and traditional sopito toppings. - Rachel Tayse

Serves 8

3 cups masa harina
1 1/2 cup water
1/2 teaspoon salt
1 cup pork chorizo
1 teaspoon olive oil
1 yellow onion, diced
1 garlic clove, minced
1 4 ounce can green chilis
1/2 teaspoon salt
1 teaspoon chili powder
1 cup shredded lettuce
1/4 cup crema
1/2 cup queso blanco, shredded
1/2 avocado, sliced

Mix masa harina, water, and 1/2 teaspoon salt in a bowl. Allow to rest for 20 minutes.
Meanwhile, heat olive oil in a medium sized pot over medium heat. Add onion and garlic and cook until translucent.
Add chilis, beans, chili powder, and salt to the pot. Cook until beans begin to break down.
Turn off the heat. Use an immersion blender, or carefully transfer to a stand blender, to blend until almost smooth. Set aside.
In a skillet, cook chorizo over medium heat until brown. Turn off heat and allow to sit in pan until assembly.
Form sopito shell shape by forming a disc with approximately 1/2 cup of the dough. Press it into your palm while raising the sides up.
Carefully fry two-three shells at a time, turning once during cooking. When they are golden brown all over (approximately 4 minutes total), remove to a paper towel lined plate.
Assemble the sopitos: Top each shell with blended beans, chorizo, cheese, lettuce, and crema. Allow guests to add hot sauce as they desire. Eat with gusto!