Sopes with Beans and Chorizo

Ingredients

• masa harina2 cups
• warm water1.5 cups
• fine sea salt1/2 tsp
• Mexican chorizo8 oz, casing removed
• refried pinto beans1.5 cups (canned or homemade)
• iceberg lettuce1 cup, shredded
• Mexican crema1/3 cup
• queso fresco1/2 cup, crumbled
• salsa verde or roja1/2 cup
• neutral oil3 tbsp

Steps

1. 1

   Mix masa harina and water.

   Mix the masa harina, water, and salt in a bowl until a soft, pliable dough forms. Rest 10 minutes.

2. 2

   Divide and press the dough.

   Divide the dough into 8 balls. Press each between parchment to a 3.5-inch disk about 1/4 inch thick.

3. 3

   Cook disks and pinch edges.

   Cook the disks on a hot dry skillet for 2 minutes per side until set but pale. Immediately pinch up the edges to form a shallow rim while still warm.

4. 4

   Brown the chorizo.

   Brown the chorizo in a skillet over medium-high until cooked through and fat has rendered, 6 minutes.

5. 5

   Fry sopes to crisp bottoms.

   Heat the oil in a clean skillet. Fry the sopes briefly to crisp the bottoms, 1 minute per side.

6. 6

   Assemble sopes with toppings.

   Spread refried beans on each sope, top with chorizo, lettuce, a drizzle of crema, queso fresco, and salsa.