BHA & BHT Free Gluten Free Sopes with Chorizo and Refried Beans
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Learn more →Ingredients
4 servings
For the sopes
- 2 cups masa harina
- ½ tsp fine salt
- 1 ½ cups warm water, plus more as needed
- 2 tbsp vegetable oil, divided
For the chorizo
- 12 oz fresh mexican chorizo, casings removed
For the toppings
- 1 can (16 oz) refried beans
- ½ cup sour cream
- 1 cup shredded mexican cheese blend
- 1 cup shredded green cabbage
- ½ cup salsa
- 1 avocado, pitted, peeled, and sliced
- ¼ cup fresh cilantro leaves (optional)
- 2 limes, cut into wedges (optional)
Instructions
- 1
In a large mixing bowl, combine the masa harina and salt. Add 1 1/2 cups warm water and mix with your hands until a smooth, pliable dough forms — it should feel like soft Play-Doh and not crack at the edges when pressed. If the dough is too dry, add warm water 1 tablespoon at a time. Let the dough rest for 10 minutes, covered with a damp towel.
- 2
Divide the dough into 8 equal balls (about 2 oz / 55g each). Place one ball between two sheets of plastic wrap and press with a tortilla press or the flat bottom of a heavy pan to a round about 4 inches wide and 1/4 inch thick. Repeat with the remaining balls.
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