Sopes Recipe

Ingredients

• 2 cups masa harina
• 1 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 1/2 cups water
• 1/3 cup lard or vegetable shortening, (melted)
• Oil for frying ((or lard/shortening))
• 15 ounce canned refried beans
• 16 ounce Mexican chorizo, (cooked and crumbled)
• 1/2 cup canned chipotle salsa ((red chili sauce))
• 1 cup pico de gallo
• 1 avocado

Instructions

1. 1

   Preheat the oven to 200 degrees F. In a large mixing bowl, mix the masa, salt, and baking powder together. Stir in the water and melted lard. Once firm, mix by hand until the mixture is very smooth.

2. 2

   Separate the dough into 16 equal portions. Roll each portion into a ball.

3. 3

   Set a large cast iron skillet over medium-high heat. Add enough oil (or extra lard) to coat the bottom of the pan 1/4 inch deep.

4. 4

   As the oil is heating, use a tortilla press or rolling pin to flatten the balls into disks, approximately 1/3-1/2 inch thick.

5. 5

   Once the oil is hot, place 5-7 Sopes in the skillet. Cook for 2-3 minutes, until golden brown. Then flip the Sopes and cook another 2-3 minutes.

6. 6

   Move the cooked Sopes to a paper towel-lined baking sheet. Immediately use the edge of a tablespoon to press a circular indention around the edges of each Sope, so it has a rim. Place the sheet in the oven to keep warm.

7. 7

   Add more oil to the skillet if needed. Repeat with the remaining Sopes in 1-2 more batches. Make sure to press the indentions into the Sopes while they are still hot.

8. 8

   Once all the Sopes are cooked, and all the rims are created. Prepare the toppings.

9. 9

   Top each Sope with a dollop of refried beans, a tablespoon of cooked chorizo, a drizzle of thick chili sauce, a spoonful of pico de gallo, and a sliver of avocado. Serve warm or at room temperature.