Mexican
Sopes with Chorizo and Beans
★★★★½ (4.6)
Thick, hand-formed masa cakes fried until crisp-edged and pinched into little boats, then piled with beans, spiced chorizo, lettuce, and crema - a satisfying street-food classic you can make at home.
- Handmade masa base has a satisfying thick, chewy bite unlike a flat tortilla
- Pinched-up rim holds every topping in place, no spills
- Great way to use fresh chorizo and refried beans you likely already stock
- 2 cups masa harina
- 1.25 cups warm water
- +9 more ingredients
- In a large bowl, mix the masa harina and salt. Add the warm water gradually, kneading with your hands for 3 to 4 minutes until you have a smooth, soft dough that does not crack at the edges when pressed (similar to Play-Doh); add a splash more water if it feels dry and crumbly.
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