Sopes with Refried Beans and Chorizo

Ingredients

• 2 cups masa harina
• 1.5 cups warm water
• 8 oz Mexican chorizo
• 1 cup refried beans
• 4 oz queso fresco
• 2 cups shredded lettuce
• 1 cup vegetable oil
• 0.5 tsp salt
• 0.25 cup crema or sour cream(optional)
• 0.25 cup salsa roja(optional)

Instructions

1. 1

   Mix masa harina, salt, and warm water until a soft, pliable dough forms. Rest 10 minutes, then divide into 8 balls.

2. 2

   Press each ball into a 3-inch disc. Cook on a hot comal or skillet 2 minutes per side.

3. 3

   While discs are warm, pinch the edges to form a raised rim (boat shape). Total prep about 30 minutes.

4. 4

   Heat 1/2 inch oil in a skillet to 350°F. Fry each sope 1-2 minutes per side until golden and crisp. Drain on paper towels.

5. 5

   In the same skillet, cook chorizo over medium heat 8-10 minutes until browned, stirring to crumble. Warm refried beans in a separate pan.

6. 6

   Spread each sope with refried beans, top with chorizo, shredded lettuce, crumbled queso fresco, and crema and salsa if using. Serve immediately.