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
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Ingredients
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3 cups
masa harina
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1 1/2 cups
water
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1/2 teaspoon
salt
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1 cup
pork chorizo
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1 teaspoon
olive oil
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1
yellow onion, diced
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1
garlic clove, minced
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1
4 ounce can green chilis
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1/2 teaspoon
salt
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1 teaspoon
chili powder
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1 cup
shredded lettuce
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1/4 cup
crema
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1/2 cup
queso blanco, shredded
-
1/2
avocado, sliced
Directions
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Mix masa harina, water, and 1/2 teaspoon salt in a bowl. Allow to rest for 20 minutes.
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Meanwhile, heat olive oil in a medium sized pot over medium heat. Add onion and garlic and cook until translucent.
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Add chilis, beans, chili powder, and salt to the pot. Cook until beans begin to break down.
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Turn off the heat. Use an immersion blender, or carefully transfer to a stand blender, to blend until almost smooth. Set aside.
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In a skillet, cook chorizo over medium heat until brown. Turn off heat and allow to sit in pan until assembly.
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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.
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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.
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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!
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