Bean Sopes
Ingredients
- 300 gCorn flour (sifted)
- 450 mlMineral water (warm)
- 400 gRed bean (cooked and drained)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 4 tbspSunflower oil (for cooking)
- 2 pcRound tomato (diced)
- 100 gFresh cheese (crumbled)
- 4 tbspCream (for topping)
- 1 pcHot chili pepper (seeded and minced)
- 1 pcCitrus aurantiifolia (Christm.) Swingle. (in wedges)
- 2 pinchGray sea salt (for seasoning)
- 400 gBlack bean paste (Chunjang) (cooked and drained)
- 300 gMasa Harina (sifted)
Method
A thick corn base, crispy on the edges, topped with smooth bean purée. The fresh cheese provides a salty touch that balances the sweetness of the corn.
- 1
In a skillet, sauté the chopped onion and garlic in oil. Add the cooked red beans and black beans with a little water. Mash them with a fork or potato masher until the texture is smooth and coats the spoon. Let it reduce until the puree is firm.
- 2
Mix the corn flour and masa harina with the salt and gradually incorporate the warm water. Work the dough by hand until it is supple and no longer sticks to your fingers. It should have the consistency of modeling clay.
- 3
Form balls the size of a golf ball. Flatten them to obtain 1 cm thick discs. Cook them in a dry, hot pan for 2 minutes per side. As soon as they come off the heat, pinch the edges with your fingers to form a small rim.
- 4
Heat a little oil in a pan. Place the sopes and let them brown slightly until the bottom is crunchy to the bite.
- 5
Top each sope with a generous layer of hot beans. Add the diced tomatoes, chopped chili, a touch of cream and sprinkle with crumbled fresh cheese. Finish with a squeeze of lime.
Frequently asked questions
How do you get this dish right?
- If the dough cracks while shaping, add a few drops of water: it should be as supple as modeling clay.
- Pinch the sopes as soon as they come out of the pan; once cooled, the dough hardens and you won't be able to form the rim.
How long does this dish keep?
Unfilled sopes can be kept in the fridge for 2 days. Reheat them in a pan to make them crispy again before topping.
