terry pogue

Corn Cakes - Sopes

1 cups Albers Yellow Corn Meal
1 cups masa harina flour (Mexican corn masa mix)
1/4 cup shortening or lard
1 cups warm water
1can(4 ounces) diced green chilies
1 tablespoons vegetable oil -- divided
1can(16 ounces) refried beans -- warmed
1 cups (4 ounces) shredded cheddar -- Monterey Jack or crumbled
cotija cheese

Topping suggestions: taco sauce, sliced pickled jalapeños, sour cream
and/orchopped green onions (optional)

PLACE corn meal and flour in large bowl; cut in shortening with pastry
blender or two knives until mixture resembles coarse crumbs. Gradually
add water, kneading until smooth. Add chilies; mix well. Form dough into
16 small balls. Pat each ball into 3- inch patty; place on wax paper. HEAT
1 teaspoon oil in large skillet over medium-high heat for 1 to 2 minutes.
Cook patties 3 minutes on each side or until golden brown, adding
additional oil as needed to prevent sticking. TOP with beans, cheese, taco
sauce, jalapeño slices, sour cream and green onions.

For more Cinco de Mayo recipes such as Tamale Pie or Fiesta Corn Bread,
visit VeryBestBaking.com; in Spanish at MiCocinaLatina.com.

SOURCE: Albers Corn Meal


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