Mexican 25 min

Sope de Chorizo y Frijoles

Name: Sope de Chorizo y Frijoles
Total time: 25 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 cups masa harina; 1½ cups warm water; 1 teaspoon salt; 1 teaspoon lard; 8 oz Mexican chorizo, removed from casings; 1 cup refried black beans, warm; 1 cup queso fresco, crumbled; ½ cup Mexican crema; 1 cup salsa verde; 2 tablespoons vegetable oil; Shredded lettuce, diced onion, and lime wedges for serving

comfort-food

Ingredientsfor 2

430

Cal

18g

Protein

46g

Carbs

20g

Fat

12 cups masa harina
21½ cups warm water
31 teaspoon salt
41 teaspoon lard
58 oz Mexican chorizo, removed from casings
61 cup refried black beans, warm
71 cup queso fresco, crumbled
8½ cup Mexican crema
91 cup salsa verde
102 tablespoons vegetable oil
11Shredded lettuce, diced onion, and lime wedges for serving

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Instructions

1
Combine masa harina, warm water, salt, and lard into a smooth, pliable dough. Divide into 12 balls. Press each into a thick, round disc about ¼-inch thick and 3 inches wide using a tortilla press or your hands.
2
Cook on a dry comal over medium-high heat for 2 minutes per side until firm and lightly spotted. While still hot and pliable, pinch up a small border around the edge of each disc to form a shallow rimmed cup — this is the defining sope shape.
3
Fry the rimmed sopes in a thin film of oil for 2 minutes per side until crispy and golden. Cook chorizo in a skillet over medium-high heat, breaking it up, until browned and cooked through, about 6 minutes.
4
Spread warm refried beans on each sope, then top with chorizo. Add crema, crumbled queso fresco, salsa verde, shredded lettuce, and diced onion. Serve immediately.