California Walnut “Chorizo” Sopes

By Chef Juliet Greene
Total Time
1 Hr
Serves
6
Serving Size
1 sope

DESCRIPTION

Prep Time
45 Mins
Cook Time
15 Mins
Total Time
1 Hr
Calories
400
Total Fat
31
Saturated Fat
3
Polyunsaturated Fat
16.83
Monounsaturated Fat
8.94
Cholesterol
0
Sodium
600
Carbohydrates
29
Dietary Fiber
5
Protein
8

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.