Sopes – thick masa cakes with beans and salsa

Ingredients for 4 portions

• 300 gMasa harina
• ≈ 380 mlWater, warm
• to tasteSalt
• 3Tomatoes
• 3Chiles de árbol
• 1 cloveGarlic
• ½Yellow onion, for the salsa
• 450 gRefried beans, 1 can
• ½Lettuce, finely shredded
• 150 gQueso fresco, crumbled
• ½Yellow onion, finely chopped
• 4 tbspRapeseed oil, for frying
• 150 mlMexican crema

Method

1. Mix the masa harina with the warm water and a pinch of salt. Knead for 3 minutes into a soft dough that neither sticks to your hands nor cracks at the edges, and cover with a damp tea towel.
2. Leave the dough to rest for 10 minutes.
3. Meanwhile, boil the tomatoes in water for 8 minutes, until the skins split. Toast the chillies for a few seconds in a hot, dry frying pan.
4. Blend the tomatoes with the chillies, garlic, onion and some salt to make the salsa.
5. Divide the dough into 12 balls and flatten them with your hands, or in a tortilla press lined with plastic, into rounds about 8 cm across and 1 cm thick.
6. Cook the rounds in a hot, dry frying pan for about 2 minutes per side, until speckled and they release easily. While still hot, pinch up a rim all round and press the centre down a little (careful, they are hot).
7. Warm the refried beans with a splash of water. Shred the lettuce, crumble the cheese and finely chop the onion.
8. Heat the oil in a frying pan and fry the sopes, rim side up, for 1–2 minutes, until the bases are golden and crisp. Drain on kitchen paper.
9. Spread beans in each sope and top with salsa, lettuce, crema, cheese and onion. Serve three per person.

More recipes

• Huevos a la mexicana – scrambled eggs with tomato, onion and chilli20 min · ≈ $12/port.
• Chilaquiles verdes – tortilla chips in green salsa with fried eggs40 min · ≈ $20/port.
• Enfrijoladas – tortillas in black bean sauce30 min
• Chiles rellenos – stuffed poblano peppers in tomato broth1 h · ≈ $40/port.