Sopes With Chorizo Refried Beans And A Tangy Slaw Recipes

CHORIZO REFRIED BEANS

Chorizo Refried Beans image

Provided by Marcela Valladolid

Time 20m

Yield 12 servings

Number Of Ingredients 3

Ingredients

6 ounces raw pork chorizo
1/2 medium white onion, finely chopped
Two 15.2-ounce cans refried pinto beans

Steps:

Heat a medium saute pan on medium heat. Add the chorizo and cook until golden in color, about 6 minutes. Remove the chorizo to a drain on a plate lined with some paper towels. Add the onions to the pan with the chorizo fat. Saute until the onions are translucent, about 4 minutes. Return the chorizo to the pan. Add the refried beans to the mixture. Continue cooking for about 5 minutes. Turn the heat off and reserve for tostadas and burritos.

TOSTADAS WITH CHORIZO

Tostadas With Chorizo image

I love tostadas. And I used to be able to buy some brand of canned Refried Beans with Chorizo. Haven't been able to find them in years. So...I have come up with this.

Provided by BarbryT

Categories Beans

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

corn oil or canola oil, for frying
6 -8 corn tortillas
2 pinches sea salt
1 (14 ounce) can refried beans
1/4 lb bulk chorizo sausage (or one fresh link)
1 cup monterey jack pepper cheese (combination) or 1 cup mexican cheese (combination)
1 romaine lettuce hearts or 1/2 head shredded iceberg lettuce
2 plum tomatoes, diced or 8 grape tomatoes, quartered
diced avocado

Steps:

Heat 1/8 to 1/4-inch oil over medium high heat. Fry tortillas 30 seconds on each side to light golden, 1 tortilla at a time. Drain tortillas on paper towels or brown paper sack. Season with a little sea salt while hot.
Saute chorizo in medium skillet over medium heat, breaking up the sausage into small pieces. When cooked, add the can of refried beans to the skillet to heat through. Mix chorizo and beans.
Spread hot beans on tortillas and top with a handful of shredded cheese, shredded lettuce and diced tomato pieces.

MEXICAN SOPES RECIPE BY TASTY

Mexican Sopes Recipe by Tasty image

Here's what you need: instant corn masa flour, water, dried california chiles, salt, garlic, medium tomatoes, dried oregano, skirt steak, all-purpose meat seasoning, corn oil, refried bean, iceberg lettuce, mexican crema, queso fresco

Provided by Alix Traeger

Categories Dinner

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup instant corn masa flour
1 cup water
4 dried california chiles, dried
2 ½ teaspoons salt, divided
1 clove garlic
4 medium tomatoes
½ teaspoon dried oregano
½ lb skirt steak, carne asada
½ teaspoon all-purpose meat seasoning
2 cups corn oil
refried bean
iceberg lettuce, shredded
mexican crema
queso fresco

Steps:

In a medium bowl, mix the masa flour and ½ cup (120 ml) of water together with your hands. Once combined, add the rest of the water and knead until the dough forms a smooth ball.
Heat a large pan or griddle over medium-high heat.
Pat the dough out into 6 flat circles.
Fry the dough, turning frequently, until just lightly brown about 5 minutes.
Once the dough is cooked, shape the sopes by pinching the sides up to form a wall around the edge. Set aside to cool.
Rip the stems off the dried chiles and discard the seeds. Rinse the chiles, if necessary.
Add the chiles to a small pot of water and bring to a boil over high heat. Once boiling, remove the pot from the heat.
Transfer the chiles and their cooking liquid to a blender and add 1 teaspoon of salt and the garlic. Blend until smooth. Set aside.
Add the tomatoes to a small pot of water and bring to a boil. Cook until the tomato skins split, then remove from the heat and drain, reserving ½ cup (120 ml) of the tomato water.
Transfer the tomatoes to a blender with the reserved cooking liquid, oregano, and ½ teaspoon of salt. Blend until smooth. Set aside.
Heat a large pan or griddle over medium-high heat. Add the skirt steak and season with the meat seasoning and remaining teaspoon of salt. Cook the meat, flipping frequently until seared and cooked through, about 10 minutes.
Transfer the meat to a cutting board and cut into small pieces. Set aside.
Heat the corn oil in a deep, large pan over high heat.
Dip the sopes in the chile sauce, turning to coat completely.
Once the oil is hot, fry the sopes, flipping frequently, until golden brown, about 5 minutes. Drain the sopes on paper towels or a wire rack.
To serve, fill the sopes with refried beans, carne asada, shredded lettuce, tomato sauce, Mexican crema, and queso fresco.
Enjoy!

Nutrition Facts : Calories 493 calories, Carbohydrate 21 grams, Fat 40 grams, Fiber 4 grams, Protein 13 grams, Sugar 2 grams

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