Recipe Archives->Mexican->Sopes 02

Corn Cakes - Sopes
                                                                                 
1 cup yellow corn meal
1 cup masa harina flour 
1/4 cup shortening or lard
1 cups warm water
4 ounce can diced green chilies
1 tablespoons vegetable oil, divided
16 ounce can refried beans, warmed
1 cup (4 ounces) shredded cheddar, Monterey Jack or crumbled cotija cheese
                                                                                 
taco sauce
sliced pickled jalapenos
sour cream
chopped green onions

Place corn meal and flour in large bowl; cut in shortening with
pastry blender or two knives until mixture resembles coarse crumbs.
Gradually add water, kneading until smooth. Add chilies; mix well.
Form dough into 16 small balls. Pat each ball into 3- inch patty;
place on wax paper.

Heat 1 teaspoon oil in large skillet over medium-high heat for 1
to 2 minutes.  Cook patties 3 minutes on each side or until golden
brown, adding additional oil as needed to prevent sticking.

Top with beans, cheese, taco sauce, jalapeno slices, sour cream and
green onions as desired.

Printable version: sopes02.txt.