California Walnut “Chorizo” Sopes
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
-
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.)
-
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.
-
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.
-
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.
-
Spoon about 1/4 cup warm walnut chorizo into each and serve with any desired toppings. Save remaining chorizo for another use.
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