Gluten-Free Mexican Sopes

Ingredients

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• 2 cups masa harina (about 240 g) Shop
• 1/2 tsp salt
• 1 1/3 cups warm water, plus more as needed
• 1/2 cup neutral oil, for frying
• 8 oz fresh Mexican chorizo, casings removed
• 1 medium russet potato, peeled and cut into 1/4-inch dice
• 1 1/2 cups refried beans, warmed Shop
• 1 cup shredded lettuce
• 1/3 cup Mexican crema or sour cream
• 1/2 cup crumbled queso fresco
• 1/2 cup salsa roja or salsa verde Shop
• 1/4 cup chopped cilantro

Instructions

1. 1 Cook the chorizo in a skillet over medium heat, breaking it up, for 5 minutes. Add the potato and cook for 10-12 minutes, stirring, until the potato is tender and the chorizo reaches 160°F (71°C). Keep warm.
2. 2 Mix the masa harina and salt with the warm water and knead into a soft, smooth dough. Rest, covered, for 10 minutes. Divide into 16 balls and press each into a 3-inch round about 1/3 inch thick.
3. 3 Heat a dry comal or cast-iron skillet over medium heat. Cook the rounds for 2 minutes per side, until set and lightly spotted.
4. 4 While still hot, use a towel to protect your fingers and pinch a raised rim around the edge of each sope.
5. 5 Heat 1/4 inch of oil in a skillet over medium-high heat. Fry the sopes rim-side up for 1-2 minutes, until crisp and golden underneath. Drain on paper towels.
6. 6 Spread each sope with refried beans and top with chorizo and potato, lettuce, crema, queso fresco, salsa and cilantro. Serve right away.

Tips & Notes

• Pinch the rims while the sopes are hot from the comal. Once they cool, the masa cracks instead of shaping.
• Fry the sopes rim-side up only. The bottom crisps while the inside stays soft and tender.
• Choose fresh chorizo and refried beans labeled gluten-free. Some chorizo uses fillers or vinegars of uncertain origin, and some beans are seasoned with lard blends.

Common questions