Sopes

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 and olives.

Ingredients

Sopes

• 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

Topping Suggestions

• taco sauce
• sliced pickled jalapeños
• sour cream
• chopped green onions
  

Instructions

1. 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.
2. Heat 1 teaspoon oil in large skillet over medium-high heat for 1 to 2 minutes.
3. Cook patties for 3 minutes on each side or until golden brown, adding additional oil as needed to prevent sticking.
4. Top with beans, cheese, taco sauce, jalapeño slices, sour cream and green onions.