CHORIZO SOPES WITH BLACK BEANS, QUESO FRESCO, CILANTRO & LIME CREMA.
1/4cupgrapeseed or avocado oil
3pork chorizo sausage links
creme fraiche thinned with a little lime juice
crumbled queso frescofor garnish
fresh cilantrofor garnish
Preheat the oven to 200 degrees and line a baking sheet with parchment paper.
Put the masa harina in a large bowl, pour in the warm water and get your hands in there, kneading until you have a dough. You want to have a nice, moist dough, add more water if it’s dry. If you add too much water and the dough is sticky, just add more masa harina.
Break the dough into four equal pieces and roll each one into a ball. Cover balls with a damp paper towel to keep dough from drying out. One at a time flatten the dough with the palm of your hand until they’re a thin circle about 1/4 inch thick.
On medium-high heat, add a little bit of the oil to a sauté pan and heat till nice and hot. Carefully add the first sope and cook until little brown blisters appear on the bottom, about 1 minute. Flip with a spatula and cook again for another minute. Transfer cooked sope to baking sheet, to keep warm in the oven. Repeat with the remaining 3 sopes, adding a little more oil if you need to. Keep them in the oven until your ready to plate.
In the same sauté pan add a few tablespoons oil and add chorizo, removing from the casing. Cook until meat is crispy and cooked through.
Arrange the sopes on a platter, top black beans, chorizo, queso fresco, cilantro, and crema. Serve and enjoy!
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