Sopes with Chorizo and Beans

Ingredients

• 2 cup Masa harina
• 1½ cup Warm water
• ½ tsp Salt
• ¾ lb Pork chorizo
• 15 oz Canned refried beans
• ½ cup Cotija cheese (optional)
• 2 cup Lettuce (optional)
• ½ cup Crema Mexicana or sour cream (optional)
• ½ cup Salsa (optional)
• ½ cup Vegetable oil

Steps

1. In a large bowl, combine masa harina, warm water, and salt. Mix until a soft, pliable dough forms. Knead for 2-3 minutes.
2. Divide the dough into 8 equal balls. Flatten each ball into a thick tortilla shape (about 3-4 inches in diameter and 1/4 inch thick).
3. Heat a comal or cast-iron skillet over medium-high heat. Cook each sope for 1-2 minutes per side, until lightly browned and cooked through. Remove from heat.
4. While still warm, carefully pinch the edges of each sope to form a raised rim, creating a small cup. Set aside.
5. In a separate skillet, cook the chorizo over medium heat, breaking it up with a spoon, until fully cooked. Drain excess fat.
6. Warm the refried beans in a small saucepan or microwave.
7. Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Fry the prepared sopes for 1-2 minutes per side until lightly crispy. Drain on paper towels.
8. To assemble, spread a layer of refried beans on each sope, then top with cooked chorizo. Garnish with crumbled Cotija cheese, shredded lettuce, crema, and salsa as desired.