Sopes
In same skillet or comal over medium heat, heat oil until an instant-read thermometer registers 325°. Cook 3 sopes at a time, turning once, until lightly golden brown, 1 to 2 minutes per side.
Ingredients :
- 2 roma tomatoes
- 1/2 white onion, coarsely chopped
- 2 cloves garlic
- 1 Tbsp. fresh parsley
- 1 tsp. kosher salt
- 1/4 tsp. ancho chili powder
- Refried Beans
- 1/4 cup neutral oil
- 1/2 cup chopped white onion
- 4 cloves garlic, finely chopped
- 1 can pinto beans, drained
- 1 1/2 tsp. kosher salt
- 1/2 tsp. ground cumin
- Sopes & Assembly
- 2 cups masa harina
- 1 cup plus 2 tbsp. warm water
- 1/2 tsp. kosher salt
- 1/3 cup vegetable oil
- 1 cup cooked shredded chicken
- 1/2 cup shredded iceberg lettuce
- 1/4 cup chopped white onion
- 1/4 cup crumbled cotija
- 1/4 cup Mexican crema or sour cream
- 1/4 cup thinly sliced radishes
Directions :
- Arrange a rack in upper third of oven; preheat to 400°. Line a small baking sheet with foil. Place tomatoes on prepared sheet.
- Roast tomatoes until softened and blistered, about 30 minutes. Let cool 5 minutes.
- In a blender, pulse tomatoes, onion, garlic, parsley, salt, and chili powder until smooth. Transfer to a medium bowl; set aside until ready to use.
- Refried Beans
- In a medium skillet over medium-high heat, heat oil. Cook onion and garlic, stirring occasionally, until onion is lightly golden and translucent, about 5 minutes.
- Stir in beans, salt, and cumin. Cook, stirring occasionally, until warmed through, about 5 minutes. Using the back of a fork, roughly mash beans; set aside until ready to use.
