Recipe Index

Ingredients

• 2 roma tomatoes
• 1/2 white onion, coarsely chopped, for the salsa
• 2 garlic cloves, for the salsa
• 1 tbsp fresh parsley leaves
• 1 tsp kosher salt, for the salsa
• 1/4 tsp ancho chilli powder
• 1/4 cup neutral oil, for the salsa and beans
• 1/2 cup finely chopped white onion, for the beans
• 4 garlic cloves, finely chopped, for the beans
• 1 x 15 oz can pinto beans, drained
• 1 1/2 tsp kosher salt, for the beans
• 1/2 tsp ground cumin
• 2 cups masa harina
• 1 cup plus 2 tbsp warm water
• 1/2 tsp kosher salt, for the dough
• 1/3 cup vegetable oil, for frying
• 1 cup cooked shredded chicken
• 1/2 cup shredded iceberg lettuce
• 1/4 cup finely chopped white onion, to serve
• 1/4 cup crumbled cotija cheese
• 1/4 cup Mexican crema or sour cream
• 1/4 cup thinly sliced radishes

Method

1. Make the salsa: blend the tomatoes, coarsely chopped onion, salsa garlic, parsley, salt and ancho powder until fairly smooth. Heat a splash of the neutral oil in a pan, pour in the salsa and simmer for 8-10 minutes until slightly thickened and darkened. Keep warm.
2. For the beans, heat the remaining neutral oil in a frying pan over a medium heat. Soften the finely chopped onion for 4-5 minutes, add the chopped garlic and cook for 30 seconds, then add the beans, salt and cumin. Mash roughly with a potato masher, adding a splash of water, and cook for 5 minutes until thick and spreadable. Keep warm.
3. For the dough, stir the masa harina and salt together, then mix in the warm water to form a soft, pliable dough. Knead briefly, cover with a damp cloth and rest for 10 minutes.
4. Divide the dough into 12 balls. Press or roll each into a disc about 3½ in across and ¼ in thick.
5. Cook the discs on a dry, hot griddle or heavy frying pan for about 1 minute per side until lightly speckled. While still warm, pinch up a raised rim all around each disc with your fingers to form a shallow shell.
6. Heat the vegetable oil in a frying pan and fry the shells for 1-2 minutes until crisp and golden at the edges. Drain on kitchen paper.
7. Spread each sope with warm beans, spoon over some salsa, then top with shredded chicken, lettuce, onion, cotija, a drizzle of crema and the sliced radishes. Serve at once.

Prep: 20 min · Cook: PT0S · Total: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data