← Nouns Cooking · Mexican

Ingredients

• 250 g Masa harina
• 330 ml warm water, roughly
• ½ tsp Salt
• 4 tbsp vegetable oil, for frying
• 1 can pinto or black beans (400 g tin), drained
• 1 clove Garlic, chopped
• ¼ white onion, finely chopped
• 100 g Queso fresco, crumbled
• 2 handfuls shredded lettuce
• 4 tbsp Mexican crema or sour cream
• salsa roja or salsa verde, to serve

Method

1. Mix the masa harina, salt and most of the water into a soft dough that feels like play dough and does not crack at the edges; add water a spoonful at a time. Cover and rest for 10 min.
2. Meanwhile heat 1 tbsp oil in a small pan and fry the onion and garlic for 3 min. Add the beans and a splash of water and mash to a thick purée as they heat, 4–5 min. Season with salt.
3. Divide the dough into 8 balls and press each into a disc about 8 cm wide and 1 cm thick.
4. Cook the discs on a dry, hot griddle or frying pan over medium heat for 2 min a side, until lightly spotted. While still hot, pinch up a rim around the edge of each (hold them in a tea towel to protect your fingers).
5. Heat the remaining oil in the pan and fry the sopes, flat side down, for 1–2 min until crisp underneath.
6. Spread each with beans and top with cheese, lettuce, crema and salsa. Eat while hot.

Tips

• Top with leftover chicken tinga, chorizo and potato, or carnitas for a heartier plate.
• Masa harina is naturally gluten-free, but check the packet if you are very sensitive.

Sources

Written in our own words after cross-checking these recipes:

Mexican Please Rick Bayless