Crispy Potato Sopes Masa Boats With Salsa Goat Cheese And Herbs Recipe Recipe 455 Food

CRISPY POTATO SOPES (MASA BOATS) WITH SALSA, GOAT CHEESE, AND HERBS RECIPE RECIPE - (4.5/5)

Steps:

• The dough for the Sopes: In a medium pan, boil the potatoes in salted water to cover until thoroughly tender, about 25 minutes. Drain and cool. Push the potatoes through a ricer or medium-mesh strainer into a bowl. Scrape the potatoes into a measuring cup. Discard about 1 cup of the potatoes, return 1 cup to the bowl and knead in the masa (fresh or reconstituted) and ¾ teaspoon salt. The dough should be the consistency of soft cookie dough. Forming and baking the sopes: Heat a well-seasoned or nonstick griddle or heavy skillet over medium. Divide the dough into 18 portions, roll into balls and cover with plastic to keep them from drying out. One by one, form the fat little tortillas that will become the sopes: cut two squares of plastic (to be on the safe side, cut them from a food storage bag, the thicker plastic works better). With your hands, gently flatten a ball of dough between the sheets of plastic to about 2 ½ inches in diameter (it should be about 1/4" thick). Peel off the top sheet of plastic. Use your thumb and index finger to push up the dough into a border about ½" high around the edge to form the sope, the little boat. Flip the sope-uncovered side down-onto the fingers of one hand, then gently peel off the second piece of plastic. Now, flip the sope over onto the griddle or skillet, flat side down. After about a minute, when the sope has loosened itself from the cooking surface, remove it from the griddle. This cooking is just to set the bottom surface, not to cook the masa all the way through. While the first sope is cooking, continue shaping and adding others to the griddle or skillet. After cooking, to keep them from puffing oddly during frying, prick the bottoms of each one with a fork, being careful not to go all the way through. Cool, then cover the sopes with plastic to keep them from drying out. Finishing the sopes: In a deep heavy medium skillet or saucepan, heat ½" of oil to 350 degrees (if you do not have a thermometer you can judge the temperature by dipping the side of a sope in the oil-if it sizzles vigorously, it's ready). Stir in the balsamic vinegar (if using) into the salsa and set out the herbs and crumbled cheese. A few at a time, fry the sopes until they are a rich golden brown, about a minute. Drain them upside down on paper towels, then keep them warm in the oven. When all the sopes are done, arrange them on a serving platter. Spoon about ½ Tbs of salsa onto each one, top with herbs and sprinkle generously with cheese.

GOAT CHEESE MASHED POTATOES

Steps:

• Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.
• Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.
• Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

SOPES

Steps:

• In a small bowl, combine masa harina and salt; stir in water. Knead until mixture forms a ball. Divide dough into 16 portions; shape into balls and cover with plastic wrap. , Working between two sheets of plastic wrap, press four balls into 3-1/2-in. circles. On an ungreased griddle, cook dough circles over medium-low heat for 1-2 minutes or until bottoms are lightly set. Turn and cook 2 minutes longer. Remove from the heat; quickly pinch edge of circles to form a 1/2-in. rim. Return to the griddle; cook 2 minutes longer or until bottoms are lightly browned. Remove to wire racks; cover. Repeat with remaining dough., In a small saucepan, combine chicken and 1/2 cup salsa. Cook over medium-low heat until heated through, stirring occasionally. In a large skillet, melt shortening. Cook sopes over medium-high heat for 2 minutes on each side or until crisp and lightly browned. Remove to paper towels to drain. , To assemble, layer each sope with refried beans, chicken mixture and remaining salsa. Sprinkle with lettuce and queso fresco. Serve immediately.

CRISPY POTATO SOPES WITH GOAT CHEESE AND HERB SALAD

Steps:

• In a medium saucepan, boil potatoes in salted water to cover until tender, about 25 minutes. Drain, and cool. Push potatoes through a sieve into a bowl. Scrape potatoes into a 1-cup measuring cup, and discard the rest. Return potatoes to bowl. Knead in the masa or masa harina. Stir in 3/4 teaspoon salt.
• Heat a griddle or heavy skillet over medium heat. Divide the dough into 18 balls slightly larger than golf balls, and cover with plastic to keep from drying out. If the balls crack when you are rolling them, knead a few drops of water into the dough to give them the consistency of a soft cookie dough. Cut two sheets of plastic (preferably from heavy-weight food-storage bags) into 6-inch squares.
• One by one, form the fat little tortillas that will become the sopes: With your hands, gently press out a ball of the dough between the sheets of plastic into a 2 1/2-inch circle (it should be about 1/4 inch thick). Peel off the top sheet. Use your thumb and first finger to pinch up the dough into a border about 1/2 inch high around the edge to form a little boat. Flip the tortilla -- uncovered side down -- onto the fingers of one hand, then gently peel off the second piece of plastic. In one flowing movement, roll the tortilla off your hand and onto the griddle or skillet. After about 50 seconds, when the tortilla has loosened itself from the cooking surface, remove it from the griddle; this is just to set the surface of the tortilla, not cook the masa all the way through. While the first tortilla is cooking, continue pressing out others and adding them to the griddle or skillet. After cooking, pierce the bottoms with a fork, taking care not to poke them all the way through. Slip the cooled sopes into a plastic bag, or cover them to keep from drying out.
• Fill a heavy skillet with 1/2 inch oil; heat oil to 375 degrees. Turn on the oven to its lowest setting, and set out a baking sheet lined with paper towels to drain the sopes. Stir the balsamic vinegar into the salsa, and set out the herbs and crumbled cheese. A few at a time, fry the sopes until they are a rich golden brown, 50 to 60 seconds. Drain them upside down on the paper towels. As the sopes are fried, keep them warm in the oven.
• When all of the sopes have been fried, arrange them on a serving platter. Spoon about 1/2 tablespoon salsa into each one, top with a tuft of herbs, and sprinkle generously with cheese. Serve immediately.