Sopes with Beans and Cheese

Serves 4

Ingredients

• 2 cups masa harina
• 1 1/2 cups warm water
• 1/2 tsp salt
• 2 cups refried pinto beans (canned or homemade)
• 1 cup queso fresco or shredded Oaxaca cheese
• 2 cups shredded iceberg or romaine lettuce
• 1 cup salsa roja or salsa verde (store-bought or homemade)
• 1/2 cup Mexican crema or sour cream
• 3 tbsp vegetable oil
• 1/4 cup chopped white onion
• 1/4 cup chopped fresh cilantro

Instructions

1. 1In a large bowl, mix masa harina and salt. Gradually add warm water and knead with your hands for 3-4 minutes until a smooth, Play-Doh-like dough forms. Cover with a damp cloth and let rest 10 minutes.
2. 2Divide dough into 8 equal balls (the size of a golf ball).
3. 3Heat a comal or large nonstick skillet over medium-high heat. Keep a small bowl of water nearby to moisten hands.
4. 4Take one dough ball and press it between two pieces of plastic wrap or in a tortilla press to form a thick 4-inch disk (about 1/4-inch thick).
5. 5Using your thumb and index finger, pinch up the edges all the disk to form a raised rim, creating a little boat shape (the sope). Repeat with remaining balls.
6. 6Lightly brush each sope with a bit of vegetable oil. Cook on the hot comal or skillet for 2-3 minutes per side until lightly golden and cooked through. Remove to a plate and cover to keep warm.
7. 7In a small saucepan, warm the refried beans over medium heat, stirring occasionally. If too thick, add a splash of water.
8. 8To assemble, spoon about 2-warm refried beans into the center of each sope.
9. 9Top each with a generous sprinkle of crumbled queso fresco or shredded Oaxaca cheese so it begins to melt from the bean heat.
10. 10Add shredded lettuce, a spoonful of salsa, a drizzle of crema, and a scatter of chopped onion and cilantro.
11. 11Serve immediately while the sopes are still warm and crispy on the bottom.