Yields 24 sopes
- 3 lb/1.36 kg fresh white masa
- 3/4 cup/177 mL vegetable oil, divided use
- 4 ¼ oz/120 g all-purpose flour
- 1 tsp/5 mL baking powder
- ½ tsp/1 g Kosher salt
- 8 oz/227 g refried black beans
- 1 lb/454 g Mexican chorizo, pan-fried
- 10 Romaine lettuce leaves, chiffonade
- 3 oz/85 g crumbled queso fresco
- 1 cup/237 mL salsa of your choice
- In a medium size bowl, combine the masa, ¼ cup/59 mL of the oil, flour, baking powder, and salt. Add water, 1 tbsp/15 mL at a time, until a soft, pliable dough is formed. Divide the dough into 24 equal pieces. Roll the pieces into balls and cover with plastic.
- Using a tortilla press lined with plastic wrap, press each piece of dough into a 4-in/10-cm sope.
- On a hot comal over medium-high heat, cook each sope for 1 minute on each side (only cook up to 3 at a time, since the next step is heat and time-sensitive). They will be slightly undercooked. Quickly remove from the comal and, while still warm, pinch the edge of the sope to form a rim. Return the sopes to the comal and cook the flat side until cooked through, about 3 minutes.
- Warm the refried beans and chorizo in separate pans over medium-low. Keep warm.
- Heat the remaining oil to in a medium skillet over medium heat. Fry the sopes until they are golden brown and slightly crisp, about 2 minutes.
- Transfer to a towel-lined tray to drain before spreading with a thin layer of refried beans. Top with the chorizo and garnish with lettuce and cheese.
- Serve immediately with a salsa of your choice.