California Walnut “Chorizo” Sopes

California Walnut Chorizo Sopes
Total Time
1 Hr
Serves
6
Serving Size
1 sope

Total Time

Prep Time
45 Mins
Cook Time
15 Mins
Total Time
1 Hr

Nutrition

Calories
400 cal
Total Fat
31 g
Saturated Fat
3 g
Polyunsaturated Fat
16.83 g
Monounsaturated Fat
8.94 g
Cholesterol
0 mg
Sodium
600 mg
Carbohydrates
29 g
Dietary Fiber
5 g
Protein
8 g

Ingredients

  • 3 cups California walnuts

  • 1 (15-oz.) can black beans, rinsed and drained

  • 2/3 cup vegetable oil

  • 2 tablespoons paprika

  • 1 tablespoon ancho powder

  • 1 tablespoon white vinegar

  • 1 tablespoon ground cumin

  • 2 teaspoons ground oregano

  • 2 teaspoons chipotle powder

  • 2 teaspoons ground coriander

  • 1 1/2 teaspoons kosher salt

  • 1 1/2 cups masa (corn flour)

  • 1 cup warm water, plus 1 to 2 tablespoons as needed

  • 1 teaspoon kosher salt

  • Vegetable oil for frying

  • Crema, thinly sliced radishes, cilantro leaves and crumbled queso fresco (optional toppings)

Preparation

  1. Place first 11 ingredients in a food processor and process until walnuts are fairly finely chopped. Cook in a large skillet over medium-high heat, stirring and breaking up with a wooden spoon until mixture resembles “chorizo”. Cover and refrigerate until ready to serve. (May be prepared several days ahead.)

  2. To prepare sopes, place masa, 1 cup water and salt in a mixer bowl and beat until masa is moistened and mixture holds together, adding extra water as needed.

  3. Shape into 6 equal balls. Flatten each into a smooth 4-inch oval and place on a parchment or wax paper lined baking sheet. Press edges to form a 1/4 inch raised border.

  4. Heat at least 2-inches of oil to 350° F in a large deep pot. Cook sopes in batches for about 2 minutes, lightly pressing down in pot as they float to the surface. Remove with a slotted spoon and drain on a paper towel-lined baking sheet.

  5. Spoon about 1/4 cup warm walnut chorizo into each and serve with any desired toppings. Save remaining chorizo for another use.