These sopes, or cornmeal cakes, make wonderful appetizers. Top them with a dollop
of sour cream and a sprinkling of green onions or use refried beans with tomatoes
1 cup yellow corn meal
1 cup masa harina flour (Mexican corn masa mix)
1/4 cup shortening or lard
1 cup warm water
1 (4 ounce) can diced green chiles
1 tablespoon vegetable oil, divided
1 (16 ounce) can refried beans, warmed
1 cup (4 ounces) shredded cheddar, Monterey Jack or crumbled cotija cheese
sliced pickled jalapeños
chopped green onions
Place corn meal and flour in large bowl; cut in shortening with pastry blender
or two knives until mixture resembles coarse crumbs. Gradually add water, kneading
until smooth. Add chiles; mix well. Form dough into 16 small balls. Pat each ball
into 3-inch patty; place on wax paper.
Heat 1 teaspoon oil in large skillet over medium-high heat for 1 to 2 minutes.
Cook patties for 3 minutes on each side or until golden brown, adding additional
oil as needed to prevent sticking.
Top with beans, cheese, taco sauce, jalapeño slices, sour cream and green onions.
Prep Time: 20 min | Cooking Time: 20 min | Servings: 16