Walnut and Swiss Chard Sopesitos
Description
Bite-size sopesitos are small enough to be finger-food, but big on flavor.
Ingredients
VEGETABLE MIXTURE:
- 2 tablespoons extra-virgin olive oil
- 1/2 cup onions, red, halved, thinly sliced
- 3 teaspoons garlic cloves, minced
- 2 teaspoons cumin seed, whole, toasted, ground
- 2/3 cup yellow corn kernels, roasted
- 4 cups red Swiss chard, packed, stems and leaves separated, julienned
- 2 teaspoons lime juice, freshly squeezed
- 1/2 cup California walnut halves, toasted, chopped
- 1/2 teaspoon kosher salt
- 2 tablespoons poblanos, roasted, seeded, medium-diced
PICKLED PEPPERS:
- 2 red jalapenos, thinly sliced
- 2 green jalapenos, thinly sliced
- 1/2 cup red wine vinegar
- 1 tablespoon agave sugar
POBLANO-WALNUT CREAM SAUCE:
- 2-3 poblanos, whole, fresh, roasted, stemmed, seeded
- 1/3 cup yogurt, whole milk, Greek
- 1/3 cup California walnuts, toasted
- 1 tablespoon kosher salt
- 1/3 cup cilantro, packed
- 4 garlic cloves, pan-roasted
SOPESITOS:
- 1 1/2 cups corn masa harina
- 1 cup water, warm
- 1 teaspoon kosher salt
- 2 tablespoons coconut oil
- Canola oil for frying, as needed
PREPARATION
VEGETABLE MIXTURE:
- Heat sauté pan and add olive oil. Add red onions and garlic and cook until onions are slightly translucent.
- Add cumin, roasted corn, and red Swiss chard. Cook until red Swiss chard begins to wilt.
- Turn heat off, combine remaining ingredients and mix well. Keep warm and set aside.
PICKLED PEPPERS MIXTURE:
- Combine all ingredients in a non-reactive bowl. Let marinade 4 hours up to overnight.
POBLANO-WALNUT CREAM SAUCE:
- Using a blender, combine all ingredients and puree to a coarse texture.
SOPESITOS:
- In a mixing bowl add corn masa harina, kosher salt, and coconut oil. Blend together until coconut oil is mixed in well. Add warm water and mix well until dough comes together. Dough will be slightly wet, but not sticky.
ASSEMBLY:
- Take 1-ounce dough balls and form 3-inch oval sopesitos, making sure to form a ridged edge to hold vegetable mixture. May be made a day before, covered in an airtight container.
- In a frying pan, heat canola oil to 350 °F. Add sopesitos and fry until golden brown, about 3-4 minutes, and flip over to brown both sides. Drain on a paper towel and fry remaining sopesitos.
- Scoop 1 1/2 teaspoons poblano-walnut cream sauce into fried sopesitos, top with 1 tablespoon vegetable mixture and garnish with 1/4 teaspoon pickled jalapeno.
NUTRITION
- Calories: 300 cal
- Total Fat: 22 g
- Polyunsaturated Fat: 8.4 g
- Cholesterol: 0 mg
- Sodium: 590 mg
- Carbohydrates: 24 g
- Dietary Fiber: 4 g
- Protein: 5 g