Chorizo Sopes
Ingredients
- 300 gCorn flour (sifted)
- 400 mlMineral water (warm)
- 200 gChorizo (skinned and chopped)
- 200 gRed bean (cooked and drained)
- 100 gFresh cheese (crumbled)
- 1 pcRed onion (finely sliced)
- 0.3 pcButterhead lettuce (shredded)
- 50 mlCream (liquid)
- 1 pcCitrus aurantiifolia (Christm.) Swingle. (in wedges)
- 2 tbspSunflower oil (for frying)
- 1 pinchGray sea salt
- 300 gMasa Harina
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Sopes bases keep for 2 days wrapped in a dry cloth. Reheat them in a pan before garnishing at the last minute.
