Sopes Tapatios

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 1/4 lbs fresh masa harina flour (or 2 and 1/4 cups masa harina mixed with a scant 1 and 1/2 cups hot tap water)
• 2 tablespoons lard or 2 tablespoons shortening
• 1/3 cup flour, plus
• 1 tablespoon flour, for the masa harina
• 3/4 teaspoon salt
• 1 teaspoon baking powder
• 1 cup brothy beans, coarsely pureed with a little broth
• 8 ounces chorizo sausage (see chorizo)
• vegetable oil (for frying)
• 1 1/4 cups green tomatillo sauce (see tangy tomatillo sauce)
• 1/2 cup mexican queso fresco (or a cheese like feta, farmers cheese or a mild parmesan)
• 1 cup thinly sliced romaine lettuce
• 3 radishes, sliced paper thin

Recipe

• 1 for the shells: if using the masa harina mix with the hot water, cover and let stand 25 minutes.
• 2 mix the masa with the lard, flour, salt and baking powder, kneading until all ingredients are thoroughly combined.
• 3 if needed adjust the consistency of the dough with a little water.
• 4 divide the dough into 12 equal balls.
• 5 place them on a plate and cover with plastic wrap.
• 6 heat a cast iron skillet over medium heat.
• 7 cut a square of heavy plastic and lay it out in front of you.
• 8 flatten one of the balls onto it, then gently pat and press it into a evenly flat disc, about 3/8 inch thick and 2 and 1/2 inches in diameter.
• 9 with the fat little tortilla still on the plastic, flip it over onto one hand, dough side down and peel off the plastic.
• 10 lay the tortilla on the hot skillet and bake for about 2 minutes per side, until lightly browned.
• 11 it will still be soft and uncooked inside.
• 12 pat out and bake the remaining masa balls in the same way.
• 13 with a thin sharp knife slice each tortilla in half.
• 14 with the cooked side down pinch up a 1/4 inch high border around each disc, molding the uncooked masa from the center.
• 15 cover with plastic and set aside.
• 16 for the filling: 1/2 hour before eating heat the beans, you want them the consistency of thick bean soup, so simmer them down if needed.
• 17 in a small skillet heat 1 t.
• 18 oil over medium heat.
• 19 add the chorizo and cook, breaking up any pieces.
• 20 when cooked drain off fat and cover with foil-place in oven to keep warm.
• 21 frying the shells: add the oil to a heavy skilled 3/4 of an inch deep.
• 22 fry the shells 4 at a time until lightly browned.
• 23 drain on paper towels then place in a cast iron skilled and keep warm on the oven-repeat until shells are done.
• 24 finishing the dish: layer in this order- shell 2 t's beans 1 heaping t.
• 25 chorizo 1 t.
• 26 tomatillo sauce 1 t.
• 27 cheese a little lettuce 2 radish slices serve.