Sopes

1. 1
   prep · ~5 min

   Make the masa dough.

   1.In a large bowl, combine masa harina and salt.

   2.Add warm water gradually while mixing with hands.

   3.Knead for 3-4 minutes until smooth and pliable, like soft play-dough.

   4.If dough feels dry and cracks, add water 1 tbsp at a time. If sticky, add a pinch of masa harina.

   TIPCover the dough with a damp towel while resting to prevent it from drying out.
2. 2
   rest · ~15 min

   Rest the dough.

   Cover dough with a damp kitchen towel and let it rest for 15 minutes so the masa fully hydrates.

3. 3
   pressure cook · ~12 min

   Cook the refried beans.

   1.Drain the soaked pinto beans and add them to a pressure cooker with 2 cups of water.

   2.Pressure cook for 4 whistles or 12 minutes until very soft.

   3.Release pressure naturally, then drain, saving the cooking liquid.

   4.Mash the beans with a potato masher until smooth with some chunky bits.
4. 4
   saute · ~10 min

   Fry the bean mixture.

   1.Heat 1 tbsp oil in a skillet over medium heat.

   2.Add onion and garlic, cook until translucent (3-4 min).

   3.Add cumin, stir for 30 sec until fragrant.

   4.Add mashed beans and a splash of saved bean liquid, cook 5 min stirring often.

   5.Season with a pinch of salt, remove from heat and set aside.
5. 5
   prep · ~10 min

   Shape the sopes.

   1.Divide dough into 8 equal balls (about 2.5 inches each).

   2.Place a dough ball between two pieces of plastic wrap and press with a flat dish to form a 3.5-inch circle, about 1/4 inch thick.

   3.Pinch the edges upward all around to create a raised border, about 1/2 inch high.

   4.Repeat with remaining dough balls, keeping shaped sopes covered with a damp cloth.

   TIPKeep the dough balls covered while you shape so they don't dry out and crack.
6. 6
   fry · ~8 min

   Cook the sopes shells.

   1.Heat 1 tbsp oil on a comal or heavy skillet over medium-high heat.

   2.Place 2-3 sopes in the pan, leaving space between them.

   3.Cook for 2-3 minutes on the first side until golden spots appear.

   4.Flip and cook 1-2 min on the second side.

   5.Transfer to a plate, add oil for the next batch as needed.

   TIPDon't overcrowd the pan, or the sopes will steam rather than crisp.
7. 7
   assemble · ~5 min

   Assemble the sopes.

   1.Spread a generous spoonful of refried beans inside the raised border of each sope shell.

   2.Top with shredded lettuce, diced tomato, and crumbled cotija cheese.

   3.Add a small dollop of sour cream and sprinkle with fresh cilantro.
8. 8
   serve

   Serve immediately with lime wedges on the side.

   Arrange sopes on a platter while still warm. Squeeze fresh lime over each one just before eating for a bright, tangy finish.

   TIPSopes are best enjoyed fresh and warm when the shell is still crispy.

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