Chorizo Sopes

Thick corn cakes, crispy on the outside and soft inside. Grilled chorizo releases its flavorful fat over creamy beans, balanced by a touch of cream and lime.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 1061
• Protein: 38 g
• Carbs: 141 g
• Fat: 40 g

Ingredients

• 300 g Corn flour ( sifted )
• 400 ml Mineral water ( warm )
• 200 g Chorizo ( skinned and chopped )
• 200 g Red bean ( cooked and drained )
• 100 g Fresh cheese ( crumbled )
• 1 piece Red onion ( finely sliced )
• 0.3 piece Butterhead lettuce ( shredded )
• 50 ml Cream ( liquid )
• 1 piece Citrus aurantiifolia (Christm.) Swingle. ( in wedges )
• 2 tbsp Sunflower oil ( for frying )
• 1 pinch Gray sea salt
• 300 g Masa Harina

Instructions

1. Prepare the dough

   In a mixing bowl, combine the masa harina and corn flour with warm mineral water and a pinch of salt. Knead until the dough is supple and no longer sticks to your fingers. It should have the consistency of an earlobe.

2. Cook the chorizo and beans

   Remove the skin from the chorizo and chop it coarsely. Sauté in a pan without fat until crispy. Add the red beans and mash them with a fork to obtain a coarse puree that binds everything together.

3. Shape and cook the sopes

   Form dough balls the size of a golf ball. Flatten them into 1 cm thick discs. Brown them in a pan with a drizzle of oil. As soon as they are seared, pinch the still-warm edges between your thumb and forefinger to form a rim.

4. Garnish and serve

   Place a generous spoonful of the bean-chorizo mixture in each sope. Add the sliced red onion, shredded lettuce, and crumbled fresh cheese. Finish with a drizzle of cream and a lime wedge.

Chef's tips

• Pinch the sopes' edges as soon as they come out of the pan while the dough is still pliable. If it cools, it will crack.
• The chorizo must be well-browned so its fat seasons and moistens the bean puree.

Storage

Sopes bases keep for 2 days wrapped in a dry cloth. Reheat them in a pan before garnishing at the last minute.