Sopes

Ingredients

• 200 g Masa Harina
• 250 ml Warm Water
• 0.5 TL Salt
• 2 EL Vegetable Oil
• 400 g Black Beans (cooked)
• 1 TL Cumin
• 1 Zehe Garlic
• 100 g Romaine Lettuce
• 100 g Red Salsa
• 100 g Crème fraîche
• 50 g Cotija Cheese
• 2 EL Cilantro

Instructions

1. In a large bowl, combine masa harina and salt. Gradually add warm water, kneading until a soft, pliable dough forms. Cover the dough and let it rest for 15 minutes.
2. Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten it into a 10 cm (4-inch) disc, about 0.5 cm (1/4-inch) thick. Heat a cast-iron skillet or griddle over medium heat.
3. Cook each disc in the dry skillet for 2-3 minutes per side, until lightly browned and puffed. Remove from the skillet and immediately pinch the edges upwards to form a rim.
4. In a separate pan, heat 2 tablespoons of vegetable oil over medium heat. Fry the pre-cooked sopes until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
5. Meanwhile, in a saucepan, heat the black beans with cumin, minced garlic, and a splash of water, mashing them slightly until creamy.
6. Generously top the fried sopes with the mashed black beans, fresh shredded romaine lettuce, and a dollop of red salsa.
7. Garnish with a dollop of crème fraîche or sour cream, crumbled Cotija cheese, and fresh cilantro, then serve immediately.

Nutrition