If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
No Laffy Matter
How to make peanut butter salt water taffy
How to make salt water taffy.
Independence Day, the no-recipe way.
Free shipping! Use code FIREWORKS.
Just for the halibut.
Savor the season.