Chorizo Sobres

Foodista Cookbook Entry

Category: Cocktails & Appetizers | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


For the Sobres:
1 1/2 cups diced chorizo (Spanish)
1 cup diced peaches (fresh preferred)
2 scallions, sliced, including the green chive-like part
1/2 teaspoon pimentón (hot smoked paprika) (depending on how smoky you like it)
2 teaspoons salt
1 teaspoon black pepper
several dashes of peach bitters (optional)
1 package wonton wrappers
canola oil (enough for deep frying)
1/2 cup sour cream
1/2 teaspoon garlic clove, minced (or ¼ tsp. garlic salt)
1/4 teaspoon pimentón
salt, to taste
pepper, to taste


To make the sobres, in a bowl, combine all the ingredients (except the wonton wrappers and oil), and mix thoroughly.
Begin making the sobres by wetting the perimeter of a wonton wrapper with your finger dipped in water. (To keep the wontons from drying out, keep them covered with a damp paper towel while using.)
Dollop about a tablespoon of the chorizo mixture onto the wrapper.
Take one corner of the wrapper and fold triangularly to the opposite corner.
Lift the sobre with both hands and crimp the edges with your fingers, making sure the mixture stays inside. Then take the two side corners and fold them in to touch each other, creating an envelope. Pinch together to secure.
Set aside on a plate and continue to make more sobres until the mixture is all used.
Heat canola oil in a deep-frying pot (or any deep pot) to 350°F. (You will need a long kitchen thermometer for this. If you don’t have one, test the oil once you smell it cooking by dropping in one sobre. If it becomes dark golden in about a minute, the oil is ready.)
Place as many sobres as you can in a ladle-like strainer designed for deep-fat frying.
Lower into the oil. They will start cooking immediately.
Stir them in the oil to avoid clumping; this will also allow them to cook more evenly.
After a minute they should turn a dark golden brown. Remove from oil and transfer them to a paper-towel-lined dish.
Repeat if you have more sobres, but not until the temperature returns to 350°F.
Once the sobres have cooled for 5 minutes, transfer them to a platter and serve with a Cooling Dipping Sauce (recipe follows).
For the Cooling Dipping Sauce, in a small bowl, combine the sour cream, lime juice, garlic, salt, pepper, and pimentón.
Mix thoroughly.




Sobres is Spanish for envelopes, and these spicy little numbers pair perfectly with El Zete cocktail. All it takes is some chorizo (pronounced chor-EE-so), a smoky paprika–flavored sausage that is more easy to find in our global food economy, and some wonton-wrapping skills, and you can create dozens of these bite-sized bursts of zesty goodness for your next cocktail party. Just make sure you have plenty for your guests less they storm the kitchen demanding más.


3.0 dozen sobres


Sunday, February 28, 2010 - 2:40pm


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