Griddled and Fried Masa Sopes with Beans and Salsa

What you need

• 250 g (2 cups) masa harina
• 1 tsp salt
• 30 g (2 tbsp) lard, melted and cooled
• 320 ml (1 1/3 cups) warm water, plus a spoonful more if needed
• 250 ml (1 cup) vegetable oil, for shallow frying
• 250 g (1 cup) refried beans, warmed
• 75 g (2 1/2 oz) romaine lettuce, finely shredded
• 1/2 small white onion, finely chopped
• 100 g (3 1/2 oz) queso fresco, crumbled
• 120 ml (1/2 cup) salsa verde
• 120 ml (1/2 cup) Mexican crema, or sour cream

Method

Restated from the original video

1. 1

   Mix the masa harina and salt in a large bowl. Add the lard and water and knead by hand for 3 min, until smooth and soft but not sticky. If it cracks, work in a spoonful of water.

2. 2

   Cover the dough with a damp towel and rest 10 min.

3. 3

   Divide the dough into 12 balls, about 40 g each, and keep them covered.

4. 4

   Flatten each ball between two sheets of plastic, in a press or under a flat dish, into a disk about 9 cm wide and 6 mm thick.

5. 5

   Heat a dry comal or cast-iron skillet over medium heat. Cook the disks in batches, about 1 min on the first side until dry with golden spots, then 30 seconds on the other.

6. 6

   Move the disks to a board. While still hot, pinch the edge of each one up into a rim about 1 cm high, using a towel to shield your fingers.

7. 7

   Heat the oil in the skillet to 175 °C (350 °F). Fry the sopes in batches, rim side up first, until golden and crisp, 1-2 min per side. Drain on paper towels.

8. 8

   Spread a spoonful of beans inside each rim, then top with lettuce, onion, queso fresco, salsa and crema. Serve warm right away.

Imported from carlsbadcravings.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.