Tomato Head’s Sopes with Chorizo, Cheese and Pickled Onion

The next time you’re traveling in Mexico and want to experience traditional cuisine, we suggest seeking out Sopes. They may be found in the food stalls of Ciudad Juarez or in sophisticated restaurants throughout Mexico City.

If you’re not looking to travel that far or you don’t want to settle for a cheap imitation that caters to American taste buds by covering everything in a ton of cheese, try this recipe that Mahasti created. The pickled onions really pull the dish together and are a great complement to the chorizo.

The recipe for the dough allows you to create small appetizers and a light snack, or one can make them into something larger and use them as a main course.

For the Sopes:

1 cup Masa Harina

¾ tsp baking powder

¾ tsp salt

½ cup plus 3 Tbs boiling water

2 egg yolk

1.25 cup Shredded Monterey Jack cheese

Preheat Oven to 350 degrees.

Place Masa Harina, baking powder and salt in a large bowl, and mix until combined.  Pour boiling water over masa.  Mix the Masa with a wooden spoon, until no dry Masa remains in bowl.  You may have to add a little more water.  Allow mixture to cool enough to handle.

Lightly beat egg yolks and pour over Masa mixture.  Add cheese and with your hands work the Masa into a smooth soft dough.

Divide the dough into 6 – 8 pieces depending on the size you would like to serve.   Roll each piece into a smooth ball.  Flatten the balls out with the palm of your hand.

Line a cookie sheet with parchment.  Lightly grease the parchment paper.  Place the flattened dough on the prepared sheet.  With your fingers work up the edges of the dough and flatten the centers.

Bake the Sopes in preheated oven for 15 minutes – or just until the edges start to brown.  Remove Sopes from oven and set aside.  Sopes can be covered with Saran wrap and refrigerated overnight.

Pickled Onion:

 

1 Large Red Onion, sliced into strips

1 cup Cider Vinegar

¾ tsp. Salt

1 tsp Sugar

1 tsp Cinnamon

Place all ingredients except onions in a small saucepan and bring to boil.  Place onions in a small bowl and pour hot liquid over onions.  Allow onions to rest at room temperature for 15 – 20 minutes.  Drain onions and refrigerate.  Pickled onions can be kept in the refrigerator for 4-5 days.

 

To Assemble and Serve:

Shredded Monterey Jack

Cooked chorizo

Chopped Lettuce

Sliced Radishes

Sour Cream

Pickled onions

Your favorite Salsa

Top the sopes with Chorizo and Cheese – return the sopes to the oven and heat until Cheese has Melted and is starting to brown.  If you refrigerated your sopes overnight – allow sopes to bake until warmed through.

Place Chopped lettuce on a plate – top with heated sope.  Top with radishes, pickled onion, salsa and sour cream.

Serves 6 – 8

The Tomato Head’s Super Bowl Chicken Taquitos

In preparation for the big game tomorrow, Mahasti presented the recipe and method for making The Tomato Head’s Chicken Taquitos on WBIR this morning. What is a taquito? It’s basically a fried burrito, and they are basically delicious.

If you know you’re going to be in a rush you can shave some time by purchasing a rotisserie chicken instead of cooking the chicken yourself. Mahasti also discovered that Frontera brand  enchilada sauce was a good match for this recipe, which can be another time saver. For salsa, buy your store favorite, make your favorite from scratch or purchase some of Tomato Head’s salsa to go.

Both restaurants will be serving these special taquitos today and a vegetarian version will also be available.

Remember last year’s recipe for Super Bowl Sunday 7-Layer Dip? It’s another classic addition to any super-snacking event. No time to cook and want something really special to serve? Check out the Tomato Head’s Super Bowl Snacks to-go.

The Tomato Head’s Chicken Taquitos

4 cups of cooked chicken, diced or shredded
3/4 cup Frontera brand enchilada sauce, or enchilada sauce of your choice
1/2 cup sour cream
Shredded Monterey jack cheese
10 – 12 (8 inch) flour tortillas
Vegetable oil for frying

Mix cooked chicken, enchilada sauce and sour cream together well. Place one flour tortilla on your
work surface – fill with 1/3 cup of chicken mixture and ¼ cup of shredded cheese. Roll tortilla up while
tucking in the ends and secure the tortilla with toothpicks. Repeat this process until all tortillas are
filled.

Preheat oven to 275 degrees.

In a large skillet, over medium high heat, heat ¼ inch of oil. Dip one tortilla into the oil, if it sizzles you are ready to fry. Using tongs, place the taquitos seam side down in the oil and fry, turning them
periodically, until they are golden brown, about 4 minutes. Drain cooked taquitos on paper towel and
place in oven while you continue frying the rest of the tquitos.

Remove the toothpicks and serve hot with your favorite salsa.

Yields 10 – 12 taquitos

© 2016 The Tomato Head Site by: Robin Easter Design