Ingredients
For dough
- 285g masa flour
- 375ml chicken stock
- 125ml garlic oil
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- ¼ (28g) cup cake flour
For pupusas
- 480g uncooked chorizo
For sopes
- 250g uncooked chorizo
- 60g shredded lettuce
- 40g crumbled queso fresco
- 10g diced avocado
- 10g diced tomato
Method
- To prepare dough, add all ingredients to bowl of your KitchenAid stand mixer. Attach bowl and flat beater to mixer, then turn to speed four and mix for four minutes or until dough is smooth. Use the same dough to create tortillas, pupusas or sopes.
- To prepare tortillas, wrap both sides of tortilla press in plastic wrap. Shape dough into approximately 28 balls (30g each). Place one ball in center of press and flatten to make tortilla. Transfer to parchment paper-lined baking sheet. Repeat with remaining dough. Heat nonstick skillet over medium-high heat. Cook tortillas, in batches, one minutes on each side or until lightly colored.
- To prepare pupusas, cook chorizo in nonstick skillet over medium-high heat 7 minutes then drain. Shape dough into approximately 28 balls (30g each). Roll out to 6mm thickness. Spoon two tablespoons chorizo in center of one dough disc and top with second disc. pinching edges to seal. Cook, in batches, in nonstick skillet over medium high heat for four minutes on each side or until golden brown.
- To prepare sopes, cook chorizo in nonstick skillet over medium-high heat for seven minutes and drain. Shape dough into 14 balls (approximately 60g each) and 6mm thickness. Cook, in batches, in nonstick skillet over medium high heat 4 minutes on each side or until golden brown. Top sopes evenly with chorizo, lettuce, queso fresco, avocados and tomatoes.
- Chef’s Tip: Get creative with the toppings, sides and fillings on these dishes. To make nachos, cut tortillas into quarters and deep fry.
