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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
- 3 cups masa harina
- 1 1/2 cups 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!
- This recipe was entered in the contest for Your Best Charcuterie / The Charcutepalooza Grand Prize Challenge
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