Recipe courtesy of Susie Jimenez

Sopes with Chorizo Refried Beans and a Tangy Slaw

  • Level: Intermediate
  • Total: 1 hr 50 min
  • Prep: 1 hr
  • Cook: 50 min
  • Yield: 6 servings
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Ingredients

Sopes:

2 cups corn oil

4 cups masa harina

2 1/2 cups chicken stock

2 tablespoons ground cumin

2 tablespoons salt

Beans:

2 links Mexican chorizo

1/4 cup chopped yellow onion

2 cloves garlic, minced

3 cups cooked pinto beans

Salt and freshly ground black pepper

Slaw:

6 limes, juiced

2 jalapenos, minced with the seeds

1 tablespoon fennel seeds

1 cucumber, julienned

1/2 head cabbage, shredded

1 bunch cilantro, chopped

1 red onion, thinly sliced

Salt and freshly ground black pepper

Tomato Chile Sauce:

2 chiles de arbol

2 tablespoons olive oil

1/4 cup minced yellow onions

1 clove garlic, minced

3 Roma tomatoes, diced

Salt and freshly ground black pepper

Lime wedges, for garnish

Directions

  1. Preheat the oven to 350 degrees F. Place the oil in a large pot and heat to 350 degrees F.
  2. For the sopes: Mix the masa harina, chicken stock, cumin and salt and form a soft dough. To form the sopes, grab a small ball of dough and form mini "soup bowls" about 4 inches in diameter. Repeat until all the dough has been used. Place on a sheet tray and bake in the oven for 5 minutes, just to set the dough. Set aside until ready to fry.
  3. For the beans: In the meantime, pull the sausage from the casings and break apart. Heat a skillet over medium-high heat and add the sausage, breaking it up in the pan, and cook until the fat starts rendering, about 5 minutes. Add the onions and garlic to the pan and sweat for 3 to 5 minutes. Add the pinto beans and cook for another 5 minutes. Using a potato masher, mash the beans into the chorizo mixture, making sure to scrape the bottom of the pan. Mix well and cook for another 5 minutes until everything is incorporated. Season with salt and pepper. Hold warm over low heat, making sure the bottom doesn't burn.
  4. For the slaw: In a dry skillet, toast the fennel until fragrant and set aside. In a bowl, mix lime juice, jalapenos, cucumber, cabbage, cilantro and onions. Season with salt and pepper and add the toasted fennel. Let stand to bring the flavors together.
  5. For the chile sauce: In a dry pan, toast the chiles until fragrant, remove and set aside. Return the pan to medium heat, add the olive oil, onions and garlic. Sweat until translucent, about 5 minutes. Mince the chiles and add them with the tomatoes. Season with salt and pepper and simmer, about10 minutes. Let the mixture cool a bit, then add to a blender and puree until smooth.
  6. To assemble: Carefully drop the sopes into the hot oil, 2 at a time, and fry until golden brown, about 3 minutes. Remove and hold on a paper towel-lined sheet tray. Repeat with the remaining sopes.
  7. Take a sope and layer with the chorizo and bean mixture, then the slaw and drizzle the tomato chile sauce over the top. Serve with lime wedges as garnish, if desired.

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