Sopes con Chorizo

Instructions

1. In a large mixing bowl, combine masa harina and salt. Gradually add warm water, mixing with your hands until a dough forms. Knead for about 2-3 minutes until smooth. If the dough is dry, add a little more water, 1 tablespoon at a time.
2. Divide the dough into 8 equal portions and roll each into a ball. With your fingers, press each ball into a disk about 4 inches in diameter and 1/3 inch thick.
3. Heat a cast-iron skillet over medium heat. Cook each disk for 1-2 minutes on each side until lightly toasted. Keep them warm on a baking sheet as you cook the rest.
4. Once all disks are toasted, use your fingers to pinch the edges to form a slight rim around each sope. This will help hold the toppings.
5. Heat about 1/2 inch of vegetable oil in the skillet over medium-high heat. Fry the sopes for 1-2 minutes on each side until crispy and golden. Drain on paper towels.
6. In the same skillet, cook the chorizo over medium-high heat until it is browned and cooked through, about 5-7 minutes. Break it up with a spatula as it cooks, and drain any excess fat.
7. To assemble, spread a thin layer of refried beans over each sope. Top with cooked chorizo, a sprinkle of queso fresco, shredded lettuce, a spoonful of salsa, and a dollop of sour cream.
8. Tip: If you prefer, you can use chicken or beef as an alternative to chorizo. Also, feel free to customize the toppings with avocado, onions, or jalapeños for added flavor and heat.