Sopes de Frijoles

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.

• Prep time: 25 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 1175
• Protein: 36 g
• Carbs: 188 g
• Fat: 32 g

Ingredients

• 300 g Corn flour ( sifted )
• 450 ml Mineral water ( warm )
• 400 g Red bean ( cooked and drained )
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( minced )
• 4 tbsp Sunflower oil ( for cooking )
• 2 piece Round tomato ( diced )
• 100 g Fresh cheese ( crumbled )
• 4 tbsp Cream ( for topping )
• 1 piece Hot chili pepper optional ( seeded and minced )
• 1 piece Citrus aurantiifolia (Christm.) Swingle. ( in wedges )
• 2 pinch Gray sea salt ( for seasoning )
• 400 g Black bean paste (Chunjang) ( cooked and drained )
• 300 g Masa Harina ( sifted )

Instructions

1. Bean cream preparation

   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. Making the dough

   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. Shaping the sopes

   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. Finishing the bases

   Heat a little oil in a pan. Place the sopes and let them brown slightly until the bottom is crunchy to the bite.

5. Final assembly

   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.

Chef's tips

• 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.

Storage

Unfilled sopes can be kept in the fridge for 2 days. Reheat them in a pan to make them crispy again before topping.