Wednesday, May 26, 2010

Vegan Margaritas!

No sacrificing here. They always were vegan and we enjoyed them without ever thinking about it. We used to enjoy them more often and in larger quantities but that was a different time...

To go with those margaritas? Sopes with guacamole and jicama and orange salad.Sopes are little boats of corn masa flour made into a dough and then fried. Think of them as a vehicle for your favorite topping. Perfect appetizers for a cocktail party. My Mexican friends make them with lard but of course that's a vegan no no. Vegetable shortening is a perfectly acceptable substitute. You must however use a good Latin brand of masa flour. Easily found in most supermarkets nowadays or your favorite tienda. Bob's Red Mill brand is ground too finely and will not work well.


2 Tablespoons vegetable shortening
1/3 cup all purpose flour
1 teaspoon baking powder

1 teaspoon sea salt
2 1/4 cups masa harina
1 1/2 cups hot water
Vegetable oil for frying

Combine all ingredients except vegetable oil in a mixing bowl. Knead and then cover and let rest for 30 minutes.

Divide the dough into 24 balls. Flatten each one into a circle or oval about 3/4" thick.

Then cook about 2 minutes on each side on a lightly greased griddle. Remove and set aside until cool enough to handle. Then pinch around the edges to form a little cup or boat shape.

When ready to serve, heat one inch of oil in a heavy cast iron skillet and fry the sopes until golden. Drain on paper towels and fill with your choice of savory filling.

As easy as that! Enjoy your Memorial Day.

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