Vegetarian Sopes with Refried Beans

Ingredients

• 2 cups instant corn masa flour (masa harina)
• 1 1/4 cups warm water
• 1/2 tsp salt
• 1 15-ounce can pinto or black beans, drained, liquid reserved
• 2 tbsp vegetable oil, plus more for frying
• 1/4 white onion, finely chopped
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• 2 cups shredded lettuce
• 1/2 cup crumbled queso fresco or shredded cheddar
• 1/2 cup Mexican crema or sour cream
• 1/2 cup prepared salsa
• 1 avocado, sliced

Nutrition (estimated per serving)

Method

1. In a medium bowl, combine the masa harina and salt, then pour in the warm water. Mix with your hands for 1 to 2 minutes until a soft, slightly sticky dough forms that holds together without cracking when you pinch off a piece; if it cracks at the edges, add more warm water 1 tablespoon at a time.
2. Cover the dough with a damp kitchen towel and let it rest for 10 minutes - this allows the masa to fully hydrate and become easier to shape.
3. Divide the dough into 8 equal pieces and roll each into a smooth ball about the size of a golf ball, keeping the ones you are not working with covered under the damp towel so they do not dry out.
4. Flatten each ball between your palms into a thick disc about 3 inches wide and 1/2 inch thick - sopes should be noticeably thicker than a tortilla.
5. Heat a dry comal or large skillet over medium heat for 2 minutes. Cook each masa disc for 2 to 3 minutes per side, until lightly speckled with brown spots and set firm enough to hold its shape when picked up, but not fully cooked through yet.
6. While the discs are still warm and pliable (use a folded kitchen towel to protect your fingers from the heat), pinch up the outer edge of each disc between your thumb and fingers to form a small rim about 1/4 inch tall all the way around, creating a shallow bowl shape to hold the toppings.
7. Meanwhile, make the refried beans: heat 2 tablespoons of vegetable oil in a medium skillet over medium heat and cook the chopped onion and minced garlic for 3 to 4 minutes until softened and fragrant.
8. Add the drained beans and cumin to the skillet along with 1/4 cup of the reserved bean liquid. Mash the beans with a potato masher or the back of a fork directly in the skillet, stirring frequently, for 4 to 5 minutes until you reach a thick, spreadable consistency; add more reserved liquid a tablespoon at a time if the beans seem too dry or stiff. Season with salt to taste and keep warm over low heat.
9. Pour vegetable oil into a large skillet to a depth of about 1/4 inch and heat over medium-high heat until it shimmers and a pinch of masa dropped in sizzles immediately.
10. Fry each shaped sope, rimmed-side up, for 2 to 3 minutes until the bottom is golden brown and crisp, then carefully flip with tongs and fry the rimmed top and edges for 1 to 2 minutes more until they are golden and crisp all around. Drain on a plate lined with paper towels.
11. While the sopes are still warm, spread a generous spoonful of the warm refried beans into the center of each one, staying inside the pinched rim.
12. Top each sope with a small handful of shredded lettuce, a sprinkle of crumbled cheese, a drizzle of crema, and a spoonful of salsa.
13. Finish with a few avocado slices on top and serve immediately while the sope base is still crisp and the beans are warm.

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