Text 10609, 84 rader
Skriven 2014-03-06 08:30:44 av Dave Drum (1:261/38)
Ärende: Chile 5643
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sopes in Corn Tortillas
 Categories: Poultry, Beef, Chilies, Fruits, Vegetables
      Yield: 21 Servings

      4    Chicken breast halves
           +=OR=+
  1 1/2 lb Lean beef
      1 lg Onion
      2 cl Garlic
           Salt & pepper

MMMMM-------------------------TORTILLAS------------------------------
      4 c  Corn masa flour
  3 1/3 c  Warm water
      1 c  Oil (opt)

MMMMM-------------------------HOT SAUCE------------------------------
      3 lg Tomatoes
      4    (to 5) jalapenos; seeded,
           - chopped
      2 cl Garlic; minced
    1/2 ts Dried oregano

MMMMM------------------------TO ASSEMBLE-----------------------------
      2 c  Refried beans
      1    Head lettuce; chopped
      1 lg Tomato; diced
      1 bn Radishes; sliced
      1 c  Queso fresco; crumbled or
           - grated
      1 lg Avocado; in thin wedges
      1 c  Dairy sour cream
    1/2 bn Fresh cilantro; chopped
      4    (To 5) green onions; chop'd
           Lemon juice

  Boil the chicken or beef in water to cover, with whole
  onion and 2 cloves of garlic. When the meat is cooked,
  remove it from the broth and let it cool. Shred and season
  with salt and pepper. Sprinkle the meat with a little
  broth to keep it from drying out and set aside. Save the
  broth for soup.

  TO PREPARE THE TORTILLAS: Mix the corn flour (masa) and
  the warm water together to make a soft dough. Using about
  1/3 cup of dough, press it between your hands to make a
  thin, flat, 6" circle. Place on the counter and pinch up
  the edges about 1/4" high.

  Cook in a very hot, ungreased, heavy skillet for about 10
  seconds, then turn heat to medium. Cook 2 minutes. Turn
  over and cook another 2 minutes. If you prefer to fry the
  tortillas, use 1 inch of oil and cook very quickly, about
  10 seconds on each side, so the dough remains soft. Drain
  on a paper towel.

  TO PREPARE THE HOT SAUCE: Core the tomatoes and boil them
  with the chilies, garlic and oregano in 1/2 to 1 cup
  water; then simmer 8 to 10 minutes. Mash, chop finely or
  blend in a blender or food processor. Sauce should be on
  the thin side.

  TO ASSEMBLE SOPES: Top each dough circle with beans,
  shredded meat, lettuce, diced tomato, radishes, cheese and
  avocado. Add hot sauce and dollop of sour cream. Garnish
  with cilantro and sprinkle with chopped green onions and
  fresh lemon juice.

  Makes 21 filled tortillas

  Source: Oregonian FoodDay

  From: Dorothy Flatman | 06 Jun 97

  Uncle Dirty Dave's Archives

MMMMM

... "Aack! I'm alone with a human being!" -Cathy

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)