Everyone can customize their own sopes. It’s even a great way to use up any leftover ingredients you might have lying around.
Makes 4 servings (12 sopes) Total time: 45 minutes
8 1/4 1/2 1/4
11/ 4 cups masa harina tsp. each kosher salt and baking powder cups hot water Vegetable oil oz. ground chuck cup minced onion tsp. each chili powder, ground cumin, kosher salt, and minced fresh garlic tsp. ground coriander
cups canned refried beans Shredded iceberg lettuce, sliced black olives, seeded and diced tomatoes, diced pickled jalapeños, and crumbled queso fresco
Whisk together masa harina,
3/4 tsp. salt, and baking powder; stir in water. Cover dough with a kitchen towel and let rest 15 minutes.
Divide dough into 12 balls. Press each dough ball between two pieces of plastic wrap into a 1/4- inch-thick disc; pinch edges to create a lip.
Heat 11/ 2 inches oil in a cast-iron skillet to 350°. Fry discs, in batches, turning once, until golden brown and crisp on the outside, about 4 minutes. Transfer sope shells to a paper-towel-lined baking sheet; cover with a kitchen towel.
Sauté chuck and onion in another skillet over medium-high heat until chuck is cooked through, 5 minutes. Stir in chili powder, cumin, 1/2 tsp. salt, garlic, and coriander; cook until fragrant, 1 minute.
Heat beans in a saucepan over low until warm. Layer beans and chuck mixture in sope shells; top with lettuce, olives, tomatoes, jalapeños, and queso fresco.
Per serving (3 sopes): 499 cal; 18g total fat (3g sat); 35mg chol; 1346mg sodium; 63g carb; 11g fiber; 25g protein
So the sopes hold the fillings, pinch the edges of the dough discs to form a rim.