Chorizo and Bean Sopes

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A SOPE (Spanish pronunciation: [ˈso.pe.]) is a traditional Mexican dish originating in the central and southern parts of Mexico, where it was sometimes first known as Pellizcadas. It is an Antojito which at first sight looks like an unusually thick tortilla with vegetables and meat toppings. The base is made from a circle of fried masa (ground maize soaked in lime, also used as the basis for tamales and tortillas) with pinched sides. This is then topped with refried black beans and crumbled cheese, lettuce, onions, red or green sauce (salsa, made with chiles or tomatillos respectively), and sour cream. Sometimes other ingredients (mostly meat) are also added to create different tastes and styles of Sopes. Sopes are roughly the size of a fist.

Sopes for 8 people
INGREDIENTS
1 Kg of Corn Masa for tortillas
2 tablespoons Butter, lard, Oil (optional) for kneading the Masa.(I only use Water as needed to get the Masa to the right   consistency.)
2 cups of Refried Beans
2 fried Chorizo Sausages or two cups of Shredded/chopped  Beef or Chicken
2 cups of Mexican Sauce to taste
1 freshly grated Cheese

Finely sliced ​​Lettuce
1 Onion chopped
2 Red Tomatoes chopped
Lard or Oil for frying (I use  healthy Vegetable Oil)

PREPARATION:
Knead the Corn Masa dough with the butter, Lard, or Oil and a little salt.  This is optional, to make them softer. For HEALTHY just add water as needed and a little salt.

Take a small ball the size of a small egg and form a fat tortilla. If you have a tortilla press, you can use it to flatten it to a size less than an omelet so it is plump.

Put your shaped Sopes to cook on the fire in a *Comal.

Cook them on both sides and pinch a little edge forming a border so that the fillings do not come out.
Put all the Sopes on a napkin as they become cooked.

Next, you lightly fry them in lard or a mixture of lard and oil. Again, I use HEALTHY Vegetable Oil only.
Now, the fun part! Fill them with the refried beans, (or mashed potatoes/fried diced potatoes), chorizo, and/or shredded meat (beef or chicken or hash).

(I like to beef up my refried beans with fried onion & garlic.)

Garnish with lettuce, onion, tomato and fresh cheese. Other toppings suggestions are avocado, pickled carrots, shredded carrots, chilies…. use your imagination!

Top with Mexican Sauce to taste and/or Sour Cream.

Again, my husband is diabetic, I am light on the meat, heavy on the garnishes. I cook with Canola or Olive Oil and avoid butter, lard, etc. This is a great treat for Vegans also, just leave out the meat and substitute away!

Sopes de Frijoles con Chorizo

CREDIT: Recipe in Spanish from “Yo Amo La Comida” in Facebook

Sopes para 8 personas
INGREDIENTES
1 Kg de masa de maíz para tortillas
2 cucharadas de manteca de cerdo o vegetal (opcional)
2 tazas de frijoles refritos
2 chorizos fritos o dos tazas de carne deshebrada de res o pollo o picadillo
2 tazas de salsa al gusto
1 queso fresco rallado
Una lechuga rebanada finamente
Una cebolla picada
Tomate rojo picado
Manteca o aceite para freír (yo uso una mezcla)
Adornos al gusto: papas en cubitos fritas, aguacate, cueritos en vinagre, zanahorias y chiles en vinagre etc. y por supuesto, Salsa mexicana al gusto.

Preparación:
Amasa la masa con la manteca (la manteca es opcional, quedan más suaves) y un poco de sal
Toma una bolita (testal) de masa del tamaño de un huevo chico y forma una gordita.
Si tienes tortilladora aplánala menos que una tortilla para que quede gordita y ponla al fuego en un comal.
Cuécela por ambos lados y pellizca la orillita formando un bordecito para que no se salga el relleno.
Coloca todos los sopes en una servilleta y cuando estén listos, fríelos por tandas en la manteca de cerdo o una mezcla de manteca y aceite.
Úntalos con los frijoles refritos, (o puré de papa) ponles relleno de chorizo, carne deshebrada de res o de pollo, o picadillo y adorna con la lechuga, cebolla, tomate y queso fresco desboronado.También puedes ponerles crema ácida si gustas y por supuesto salsa al gusto.