* 1 lb. of refried beans
* 1/2 lb. of Longaniza sausage or mexican chorizo sausage
* 1 lb. of corn masa dough
* 1/2 lb. of grated aged cheese
* 1 finely chopped onion
* 1/2 finely chopped lettuce head
* Salt to taste
For the red salsa:
* 6 red tomatoes or ripe tomatoes, roasted and peeled
* 1 small onion
* 2 cloves garlic
* 2 ancho chiles
Step 1: Prepare the dough: mix the corn masa flour with salty water, knead the dough then make small flat round dough circles of 3.5 inches in diameter that are aren't too thick, either. Fry them on the comal or skillet, flipping once and cooking until the dough starts to change color but is still not cooked completely. Pick them up from the comal and pinch their edges upwards to create their usual sope shape, in which you must pinch the edges all around, shaping each one like little bowls; once they are shaped, fry them in just enough oil to cover the bottom of another pan, until they are ready.
Step 2: Making the salsa: Roast the Tomatoes slightly, then peel them. Blend in a blender or food processor with the onion, garlic and ancho chilies, cook this mixture in oil, let it reduce a bit to your taste.
Step 3: Fry the sausage in the same oil we fried the sopes in step 1, just enough oil to cover the bottom of the pan; fry the sausages and until they brown. When ready take them out, spread some refried beans over each individual sope, place some sausage over the beans, pour some red salsa over, then add shredded lettuce over it, then sprinkle some grated cheese and finely some chopped onion bits.
what sort of measurements of flour and water would i need to make 1 lb. dough
i think i might commit myself to actually doing this sometime soon because it is clearly full of delicious things
It's masa dough.
Here's a recipe:
Prepare the dough: mix the corn masa flour with salty water
shorthand c: i know it isn't wheat flour
thanks for sharing these
Oh ******** me.
I just immediately assume wheat flour is meant and don't generally think of anything else as flour.
I have a recipe for chorizo somewhere...as in, one someone gave me and not out of a cookbook or anything, but I have no ******** clue where the hell it is. I'll let you know if it turns up.
It's ******** delicious.