Also known as gorditas, sopes begin with thick, fried tortilla bowls that are filled with tender meat, protein-packed beans, fresh pico de gallo, cheese and lettuce or cabbage. For a magnificent Mexican meal, serve with rice and tortilla chips. Makes 4 servings, 2 sopes each.
Pico de Gallo
6 Roma tomatoes, diced small
1/2 bunch cilantro, chopped
1/2 med yellow onion, diced small
2 jalapeños, seeded and diced fine
2 T freshly squeezed lime juice
salt and pepper to taste
1 lb raw Mexican chorizo
15 oz refried beans
2 c Masa Harina (finely ground corn mixture for tortilla making)
1/2 t salt
vegetable oil for frying
1 c queso fresco, crumbled
2 c green cabbage or iceberg lettuce, shredded
1/2 c crema Mexicana or 1/2 c sour cream mixed with 2 T heavy cream
cilantro for garnish
1 lime, cut into wedges
Pico de Gallo
In a bowl, combine tomatoes, onion, jalapeños, cilantro and lime juice. Season with salt and pepper and set aside.
Cook chorizo in a heated skillet, breaking meat into small pieces, until browned and cooked through. Set aside.
Mix refried beans and 1/2 c water in a small saucepan, stirring well. Heat on med-low, stirring occasionally.
For the thick tortillas, mix masa and salt in a bowl. Add 1 1/4 to 11/2 c of water and knead for 1-2 min until dough comes together and is pliable. If the dough seems too dry, add more water, a teaspoon at a time. Divide dough into 8 equal portions and form into balls. Press the dough with your fingers from the center outwards to create a shallow, flat bowl approx. 5″ in diameter. Heat 1″ of vegetable oil in a skillet to 350° and fry tortillas approx. 2 min each side, until golden brown. Remove from oil and place onto paper towels.
To assemble, place a tortilla onto a plate, top with refried beans, chorizo, pico de gallo, cheese and shredded cabbage or lettuce. Add a dollop of crema and garnish with cilantro and lime.