Sopa and tomatillo salsa

ALEX CASTRO

SOL Y LUNA

SOPA & TOMATILLO SALSA

1 1/2 c. masa harina

3 tsp. all purpose flour

1/2 c. water

1 egg, beaten

1/4 c. shortening, melted

vegetable oil

For dough, in a medium bowl, combine masa harina, flour & salt.  Stir in water & egg.  Add melted shortening, mix well.  Gently knead dough until it's moist but holds its shape.  Cover & chilll for 1 hr.

Roll dough into 24 balls. (keep remaining dough covered to prevent them from drying out) On a well floured surface, pat dough ball into a 3 inch round.  Form a shell by pinching up the edge of the round to make a ridge.

Pour about 1/2 inch of oil into a saucepan.  Heat over medium. Fry dough portions for 30-60 sec or until crispy.  Remove shell from oil & let dry.  Fill it with your favorite mix.

Tomatillo salsa

5 tomatillos

1 jalepeno

1/4 onion

1 tsp. dried garlic

1/4 bunch fresh cilantro

salt

Add all ingredients into food processor & chop.  Serve fresh

Noon Cooking - February 6, 2012