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

Tomato Head’s Brown Sugar Cinnamon Biscuits with Cream & Orange Caramel Sauce

Mahasti presented this “good morning” recipe on WBIR Saturday, December 17th. Did you catch it? If not, the full recipe is posted below and, even better, both the Knoxville and Maryville restaurants will be serving these delights throughout Sunday brunch. Enjoy!

Tomato Head’s Brown Sugar Cinnamon Biscuits with Cream & Orange Caramel Sauce

2 cups all purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
1 tsp sugar
½ tsp cinnamon
5 Tbl chilled butter, cut into small pieces
¾ cup chilled buttermilk
1/3 cup brown sugar

Measure flour, baking powder, baking soda, salt, sugar, and cinnamon into a medium bowl. Add chilled butter and work into flour with fingertips or a pastry cutter until the butter resembles small beads. Add buttermilk and work flour into buttermilk until you have a soft dough. Turn dough no more than 10 times. Gather into a ball. With a rolling pin, roll out the ball of dough, on a lightly floured surface, to a thickness of 1/2 inch. Scatter half of the brown sugar in the center of the biscuit dough. Fold one edge of the dough onto the sugared area. Scatter the remaining brown sugar onto the area that you just folded over. Fold the non-brown sugared area onto the newly covered brown sugar area. Gently lift the dough up and scatter a little more flour under the dough. Roll the dough back out to a thickness of 1”. Cut the biscuits out with a round biscuit cutter. Gather up any remaining dough into a ball and repeat, flattening and cutting the biscuits. Place the cut biscuits on a parchment lined cookie sheet.

Bake in a 450 degree oven for 12 minutes or until golden brown.

For the Caramel Sauce
1 cup packed light brown sugar
½ cup orange juice
½ stick butter

Place all the ingredients for the sauce in a medium size saucepan over medium heat. Bring the mixture to a boil. Keep warm while biscuits are cooking.

To Serve

Heavy Cream

Pour a small amount of heavy cream onto a plate, if serving individually, or on a platter if serving family style. Place biscuits on top of cream. Pour caramel sauce over biscuits and serve immediately.

Makes 8 – 10 biscuits depending on the size of your cutter.

Japan Relief Effort Fundraising – Almost There

Many of our regular customers know that we’ve been using Mondays to raise money for Japan Relief Efforts. For over a month we’ve committed to donate 10% of Monday’s sales to our selected agencies (Doctors Without Borders and UNICEF). Since beginning the initiative, we’ve raised $2,217, which puts us incredibly close to our $3,000 goal.

The disasters in Japan, and the lives impacted by them, haven’t been top of the news lately. The traumatic event has already had its “turn” in the news cycle and attentions have largely moved to other issues. That’s the world we live in. But it doesn’t change our determination or desire to reach the goal we set, and we hope you’ll continue joining us on Mondays.

How can you help? Share the information with your friends on Facebook. Send a tweet about it. Talk it up at work. Bring your buddy or sister or team or sweetie to lunch on Monday and know you’ll not only be eating well but you’ll be doing good at the same time.

Thanks to all our amazing customers!

The Tomato Head’s Baked Beans

Along with Dogwood Arts Festival, the Covenant Health Knoxville Marathon, and East Tennessee pollen, nothing tells you springtime is really here like eating outside. And with those picnics, spontaneous backyard gatherings, and the like, comes some traditional favorite, fun foods. By now, you’ve probably heard about Hot Dog Mondays at The Tomato Head, and our recipe for Baked Beans is a perfect complement for serving hot dogs at home.

Mahasti presented this recipe on WBIR this morning, and also shared a great dog assembly–chopped lettuce, baked beans, cheddar and daikon slaw. We’re not offering it in the restaurants today, but we will be featuring it on Monday, for Hot Dog Mondays. Even better, when you order up your dog on Monday, know that you’re not only eating well, but doing good at the same time. For the remainder of April, and potentially longer, we’ll be donating 10% of our Monday sales to Japan Relief efforts (Doctors Without Borders and UNICEF).

So, give these Baked Beans a try in your own kitchen, and come Monday, swing by and try ’em on our Hot Dog special. We promise they’ll make your Monday much, much better. Woof!

Tomato Head’s Baked Beans

3 cups navy beans, looked and soaked overnight
1 cup onion, diced
1 cup ketchup
1 Tbsp light brown sugar
½ cup molasses
2 cups tomato sauce
1 tsp salt
1 Tbsp Chipotle Tabasco sauce, optional

Drain and rinse the beans. Place the beans in a large pot with 2 inches of water to cover and cook over medium heat for 30 – 40 minutes, or until soft.

Preheat oven to 350 degrees.

Once again drain the beans. Place the beans in a large bowl. Add the remaining ingredients and stir together until well mixed. Pour the beans into a 3 quart casserole dish. Bake for 1 hour.

Hot Dog!

It’s hard to deny that hot dogs are fun food. Order a hot dog and you’re proclaiming to the world that you don’t take yourself too seriously. You gotta smile. What better day to have a little fun than Monday?

The Tomato Head has decided to make Mondays a little less, well, Monday-ish by offering a Hot Dog special every first day of the week. Our hot dog specials will feature an Applegate Farms organic, nitrite-free all-beef dog (and for the vegetarians, we’ll offer a tofu pup version, as well). These specials are truly special…only 16 at each location, so you’ll want to come early. And who doesn’t want to break early for lunch on Monday, right?

Some hot dog styles you can expect on Mondays: Classic Chicago Dogs, Rueben Dogs, Chili Cheese Pups, Breakfast Dogs, Heuvos Rancheros Dogs, and much more. Woof!

Do you get our daily specials announcements? We send ’em out every day via Facebook and Twitter.

Tomato Head’s Chocolate Pudding

Mahasti will be on WBIR this morning, around 8:15ish, showing how she makes (and how you can make) Tomato Head’s chocolate pudding. It’s another one of those comfort food sweets that made with the right ingredients and love can become a decadent little treat.

Both restaurants will be serving this special dessert today, atop a heated chocolate chip cookie and topped with a dollop of fresh whipped cream – topped with chocolate pudding and whipped cream.

Get your spoons ready!

Tomato Head’s Chocolate Pudding
1 Tbsp Cocoa Powder
2 Tbsp Cornstarch
2/3 cup sugar
Pinch of salt
3 egg yolks
1 cup heavy cream
2 cups whole milk
6 oz bittersweet chocolate, melted
1 Tbsp unsalted butter
2 tsp vanilla extract

Place milk and ½ cup heavy cream in a medium stainless steel sauce pan, over low heat. Melt chocolate by placing it in a small bowl over a pot of boiling water. When chocolate has melted completely, remove from heat and add it to the milk and heavy cream mixture.

Sift cocoa powder and mix with cornstarch, sugar and salt. Add ½ cup heavy cream and eggs yolks – whisk well. Temper the eggs by adding a little of the chocolate milk to the egg mixture and whisking constantly. Gradually add the egg mixture into the milk on the stove, whisking constantly. Keep the heat on low and stir with a wooden spoon until the mixture gets thick and coats the back of the spoon.

Remove the pudding from the heat and pass through a sieve into a medium metal or glass bowl. Serve warm or cover the surface of the pudding directly with saran wrap and refrigerate for several hours or overnight.

Serve with chocolate chip cookies and whipping cream.

© 2016 The Tomato Head Site by: Robin Easter Design