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Crispy Potato Sopes (Masa Boats) with Salsa, Goat Cheese and Herb Salad

  • 18servings

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B3, B6, B9, C, D
MineralsIodine, Fluorine, Manganese, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 2 russet potato es, about 8 oz. total, peeled and cut into large pieces

  2. Salt , to taste, plus 3/4 tsp. salt

  3. 1 cup fresh smooth-ground corn masa for tortillas, or 1 cup powdered masa harina

  4. 1/2 cup plus 2 Tbs. warm water

  5. 1 

  6. 1/2 tsp. balsamic vinegar , plus more as needed

  7. 3/4 cup fresh salsa , such as red chili-tomatillo salsa

  8. 2 generous cups loosely packed torn herb leaves, such as watercress , arugula, mizuna and/or basil

  9. About 1 cup crumbled goat cheese (chevre),ricotta salata or Mexican queso añejo

  10. Vegetable oil for deep-frying

Instructions Jump to Ingredients ↑

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