The New Southwest is an exciting new cookbook offering a fun, inventive and approachable take on Southwestern cuisine.
Author Meagan Micozzi stopped by to show off some dishes from the book.
Here are some recipes from Wednesday's show:
SWEET POTATO BACON SOPES
Sopes are thick, fried masa cakes topped with the savory stuff of your choosing. These hearty sopes carry one of my favorite combinations: mashed sweet potatoes, caramelized onions, and salty crisp bacon. While you may opt to form your masa into smaller, bite-sized sopes, I prefer mine on the larger side. All the better for conveying a maximum amount of the irresistible topping.
For the sopes:
3 cups masa harina
1 teaspoon salt
2½ cups warm water
¼ cup canola oil + more as needed for frying
For the topping:
1 tablespoon extra virgin olive oil
½ cup diced yellow onion
2 teaspoons minced fresh garlic
2 cups sweet potato purée
1 teaspoon ground cumin
¾ teaspoon ground ancho chile
½ teaspoon salt
1 cup crumbled, crisp-cooked bacon
To prepare the sopes, place masa harina and salt together in a large bowl and slowly pour in the warm water. Stir the mixture with a fork for several seconds and then switch to clean hands as the dough begins to come together into a ball. Knead the dough several times and cover with a damp cloth. Set aside to rest for 30 minutes.
After the resting period, heat a dry large heavy-bottomed skillet over medium-high heat. Pinch off plum-sized pieces of dough and flatten to a thickness of approximately ½ inch. Have a piece of parchment paper and a glass or other small vessel with a bottom diameter slightly smaller than that of your sopes on hand in order to finish shaping the cakes. Add a sope to the dry skillet and cook for just 1 minute on each side. Remove and immediately press down with your glass with a piece of parchment paper in between; the idea is to form a rim on your sope so that it can better hold your topping. Set aside the warm, formed sope and repeat with the remaining masa.
Once all of your sopes have been formed, add the canola oil to the pan and warm over medium heat.
Working in batches and refreshing your oil as necessary, add the formed sopes and fry until golden, just 2 to 3 minutes on each side. Remove to a paper towel-lined surface to drain and cool.
Meanwhile, to prepare the topping, heat the olive oil in a large heavy-bottomed skillet over medium heat. Add the onion and sauté, stirring frequently, until tender, fragrant, and translucent, approximately 5 minutes. Add the garlic and sauté for just 2 minutes more. Remove and set aside to cool. Place the sweet potato purée in a large bowl and stir in the cumin, ancho, salt, and bacon. Stir in the cooked onion and garlic.
Top each fried sope generously with the sweet potato mixture and serve immediately.
YIELD: approximately 12 large sopes
MUSHROOM & LEEK MIGAS
Migas, which translates to 'crumbs' in English, literally brings everything to the table: fluffy eggs, crispy fried tortilla strips, and creamy melted cheese. This version gets an extra dose of flavor from meaty mushrooms, fresh garlic, and delicate leeks, all sautéed together to perfection. Expressly designed to serve a crowd out of one single pot, it doesn't get any easier, or more delicious, than migas in the morning.
4 5-inch corn tortillas
1¼ cups vegetable oil, divided
10 large eggs
salt to taste
freshly ground black pepper to taste
¼ cup heavy cream
8 ounces brown baby bella crimini mushrooms, brushed clean, sliced (approximately 2½ cups)
1 leek, ends removed, chopped
2 tablespoons minced fresh garlic
1 cup shredded Manchego cheese
To prepare the corn strips, cut the tortillas in half and then slice them into thin strips (½-inch to ¾-inch wide). Heat 1 cup of vegetable oil in a large, heavy-bottomed sauté pan over medium-high heat. Working in batches, fry the tortilla strips for 1 to 2 minutes, flipping the pieces as they fry and removing the crispy, browned strips to a paper towel-lined baking sheet to drain and cool.
Whisk the eggs and heavy cream together in a large bowl and season liberally with salt and pepper. Set aside.
Rinse out the pan used for the tortilla strips and warm the remaining ¼ cup oil over medium heat. Sauté the mushroom slices for approximately 3 minutes or until tender and fragrant. Add the leek and sauté for an additional 2 minutes. Add the garlic and sauté for 1 more minute. Pour in the egg mixture and cook, stirring constantly in a circular motion until eggs begin to solidify. Just as eggs are beginning to solidify, stir in the fried tortilla strips. Continue cooking, stirring frequently, until eggs are light, fluffy, and cooked through.
Remove from heat, top with the cheese, and serve immediately.
YIELD: approximately 4 to 6 servings
HELLO, DOLLY! BARS
While the origin of the moniker for these bars is somewhat obscure, their appeal surely isn't. They are basically a kitchen sink of sweet flavors