Grilled Corn Chorizo Sopes with Queso Fresco
Cacique
Cacique
Recipe - 347 - National City
Grilled Corn Chorizo Sopes with Queso Fresco
Prep Time45 Minutes
Servings4
Cook Time30 Minutes
Ingredients
2 Ears Fresh Corn, husks removed, and kernels cut from the cob
4 oz. Cacique® Beef, Pork, or Soy Chorizo, remove from packaging
Salt, to taste
Pepper, to taste
Cacique® Crema Mexicana, for garnish
2 Cups Masa Corn Flour
1 1/2 - 2 Cups Water
1 Quart Canola Oil
1/2 lb. Nopales (cactus petals), pre-cleaned
1 Cup Tomato, small dice
1 Bunch Scallions
1 Cup Canned Pickled Jalapeños, small dice with seeds
1/4 Cup Fresh Cilantro, chopped
1 Tbsp. Lime Juice
1/2 Tsp. Baking Soda
4 oz. Cacique® brand Ranchero Queso Fresco, crumbled
Directions
- For corn filing: In a medium saute pan, cook chorizo and corn for 10 minutes, crumbling the chorizo with a wooden spoon while cooking. Set aside and keep warm.
- For sopes: Place the masa corn flour in a bowl and add about 1/2 cup of water at a time and mix with your hands until masa turns into dough. Make 3-inch rounds of the masa using the palm of your hands. Cover the masa ball loosely with plastic wrap and flatten with a cutting board or tortilla press so that the masa is about 1/4 inch thick.
- After flattening the masa, heat a wide thick bottom saute pan or comal (tortilla cooker) over medium heat for 5 minutes. Once hot, place the sope on pan or comal and cook for about 1-2 minutes each side or until golden brown. Place sopes on a baking sheet and carefully pinch the perimeter of the cooked masa to create a little barrier wall that will hold your fillings.
- Begin to preheat another pan with 1 quart of canola oil to 375 degrees Fahrenheit. Fry the pre-cooked sopes a couple at a time in the 350 degrees Fahrenheit oil until golden brown. Once browned, carefully remove onto paper towels to drain any excess oil.
- For nopales pico de gallo: Fire up the grill or BBQ. While the BBQ is heating, bring a medium pot of water to a boil. Once water is boiling, add 1 teaspoon of salt and 1/2 teaspoon of baking soda to the water and boil the nopales for 10 minutes.
- Remove the nopales from the water and set aside. Once the grill is hot, lightly oil the nopales and scallions, season with salt and pepper and grill until a bit charred. Remove from the grill and set aside.
- Once at room temperature, dice the nopales and scallions into small pieces. Place nopales, scallions, tomatoes, pickled jalapenos, cilantro and lime juice in a bowl and season with salt and pepper. Set aside.
- For presentation: Place the hot corn and chorizo mix inside the sope, top with a spoonful of nopales pico de gallo, then crumble Cacique® Queso Fresco on top and a drizzle of Crema Mexicana. Serve Immediately.
- Notes:
- If you are short on time, you can purchase Cacique® Sopes de la Casa®. (Skip steps 2 & 3 and follow instructions in step 4).
- For the NOPALES PICO DE GALLO - You can use jarred nopales and skip step 5).
45 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Fresh Corn - 1 Each
$0.79
Cacique Beef Chorizo, Glutten Free - 9 Ounce
$1.69$0.19/oz
Morton Salt - 26 Ounce
$1.99$0.08/oz
First Street Black Pepper, Ground - 2.8 Ounce
$3.49$1.25/oz
Cacique Table Cream, Crema Mexicana - 15 Fluid ounce
$3.99$0.27/fl oz
Maseca Corn Masa Flour, Gluten Free, Antojitos, Instant - 32 Ounce
Sale Price
$2.69 was $2.99$0.08/oz
First Street Drinking Water, Purified - 1 Gallon
$1.25$1.25/gal
First Street Canola Oil - 48 Ounce
$4.59$0.10/oz
Not Available
Large Salad Tomatoes - 0.4 Pound
$0.80 avg/ea$1.99/lb
Not Available
First Street Jalapeno Peppers, Diced, Hot - 4 Ounce
$0.99$0.25/oz
Cilantro - 1 Each
Every Day Low Prices
$0.44 was $0.49
First Street 100% Juice, Lime - 16 Fluid ounce
$1.89$0.12/fl oz
First Street Baking Soda, Pure - 16 Ounce
$0.99$0.06/oz
Cacique Cheese, Queso Fresco, Part Skim Milk - 10 Ounce
$3.99$0.40/oz
Directions
- For corn filing: In a medium saute pan, cook chorizo and corn for 10 minutes, crumbling the chorizo with a wooden spoon while cooking. Set aside and keep warm.
- For sopes: Place the masa corn flour in a bowl and add about 1/2 cup of water at a time and mix with your hands until masa turns into dough. Make 3-inch rounds of the masa using the palm of your hands. Cover the masa ball loosely with plastic wrap and flatten with a cutting board or tortilla press so that the masa is about 1/4 inch thick.
- After flattening the masa, heat a wide thick bottom saute pan or comal (tortilla cooker) over medium heat for 5 minutes. Once hot, place the sope on pan or comal and cook for about 1-2 minutes each side or until golden brown. Place sopes on a baking sheet and carefully pinch the perimeter of the cooked masa to create a little barrier wall that will hold your fillings.
- Begin to preheat another pan with 1 quart of canola oil to 375 degrees Fahrenheit. Fry the pre-cooked sopes a couple at a time in the 350 degrees Fahrenheit oil until golden brown. Once browned, carefully remove onto paper towels to drain any excess oil.
- For nopales pico de gallo: Fire up the grill or BBQ. While the BBQ is heating, bring a medium pot of water to a boil. Once water is boiling, add 1 teaspoon of salt and 1/2 teaspoon of baking soda to the water and boil the nopales for 10 minutes.
- Remove the nopales from the water and set aside. Once the grill is hot, lightly oil the nopales and scallions, season with salt and pepper and grill until a bit charred. Remove from the grill and set aside.
- Once at room temperature, dice the nopales and scallions into small pieces. Place nopales, scallions, tomatoes, pickled jalapenos, cilantro and lime juice in a bowl and season with salt and pepper. Set aside.
- For presentation: Place the hot corn and chorizo mix inside the sope, top with a spoonful of nopales pico de gallo, then crumble Cacique® Queso Fresco on top and a drizzle of Crema Mexicana. Serve Immediately.
- Notes:
- If you are short on time, you can purchase Cacique® Sopes de la Casa®. (Skip steps 2 & 3 and follow instructions in step 4).
- For the NOPALES PICO DE GALLO - You can use jarred nopales and skip step 5).