Sopes with Refried Beans and Cheese (Mexican Corn Cakes)

Serves 4

SOPES

2 cups masa harina (instant corn flour), such as Maseca brand

1 teaspoon salt

1½ cups warm water

Olive or vegetable oil (for the baking sheet)

1. Have on hand a 9-inch glass pie pan or glass baking dish, a large cast-iron or nonstick skillet, and a rimmed baking sheet. Cut two 7-inch squares from a 1-quart plastic freezer bag.

2. In a bowl, whisk the masa harina and salt to blend them. Add all but a few tablespoons of the water and mix with your fingers to form a soft dough. Knead the dough in the bowl for about 1 minute. If the dough is crumbly, add more water, 1 tablespoon at a time. If the dough sticks to your fingers, add more masa, 1 tablespoon at time. It should be slightly tacky but not overly sticky. Form the dough into a 9-inch cylinder and wrap in plastic wrap (not the squares you cut). Rest for 15 minutes at room temperature.

3. Set the oven at 350 degrees. Brush the baking sheet with oil.

4. Cut the cylinder of dough into 9 pieces. Roll each piece into a ball about the size of golf balls. Place 1 ball in the center of one of the plastic squares. Press it with the heel of your hand to flatten it slightly. Place the second square of plastic on top. With the pie pan, press the dough into an even disk that is about 4½ inches wide and ¼-inch thick. Repeat with the remaining balls of dough, setting them aside on the countertop until you have flattened all of them.

5. Heat the skillet over medium-low heat. Working with 2 to 3 sopes at a time, set the rounds in the pan and cook for 2 to 3 minutes on a side, or until they are speckled with brown spots on both sides. Set on a plate to cool for about 1 minute. The dough will not be cooked all the way through. Start cooking the second round of sopes while you wait for the first round to cool slightly.

6. To form rims: Place your thumbs inside the circle of a warm sope and set your fingers on the outside. Press together to form a ¼-inch ridge all around. If necessary, protect your fingers from the heat with a folded paper towel. Set them on the oiled baking sheet. Repeat with the remaining sopes.

FILLING

1 can (15 ounces) refried black beans

3 ounces cotija, feta, or goat cheese, crumbled

½ cup bottled green tomatilla salsa

1 ripe avocado, cut into small pieces

4 radishes, thinly sliced

Handful fresh cilantro leaves

¼ red onion, chopped

1. Place 1 heaping tablespoon of refried beans in the center of each sope and spread it to fill the round. Sprinkle each with about 2 tablespoons of cotija, feta, or goat cheese.

2. Transfer to the oven and bake for 15 minutes, or until each sope is hot all the way through.

3. Remove from the oven and garnish with salsa, avocado, radishes, cilantro, and red onion.