Sopes de Chile con Frijoles (Tartlet-like cakes with chile and beans)

A traditional Mexican dish that features masa harina tartlet-like cakes filled with roasted chile strips and savory beans, topped with queso fresco, cilantro, and optional avocado slices.

Ingredients

2	cups masa harina (recommend Maseca Corn Flour Masa)
¼	teaspoon salt
1 ¼	cups warm water
4	roasted long green chiles, sliced ½” strips
4	cups cooked pinto or black beans (or canned beans), drained
2	cups queso fresco, crumbled
1	cup cup cilantro sprigs
	Avocado slices (optional)

Instructions

• 1. In a mixing bowl, combine 2 cups of masa harina (recommend Maseca Corn Flour Masa), ¼ teaspoon of salt, and 1 ¼ cups of warm water. Stir until the mixture is smooth and slightly sticky. Add 1 tablespoon of water at a time if needed. The dough should be soft, like play-doh, and not dry.
  2. Divide the masa mixture into 8-16 portions, depending on the desired size. Cover with a damp cloth to keep the dough soft and moist. It is recommended to keep the portions in the same bowl used for mixing.
  3. Prepare a tortilla press by lining it with plastic wrap. Place each portion between the plastic wrap and press down to form a ½” patty. Peel off the plastic wrap. If a tortilla press is not available, a heavy skillet or pot can be used to flatten the dough, or it can be done by hand.
  4. Heat an ungreased comal (griddle) over medium-high heat. Cook each sope on the comal for about 2-4 minutes on each side until dry. Repeat with the remaining sopes.
  5. To shape the sopes, work quickly while they are warm off the comal.
  6. Starting from the center and working outward, pull the warm dough while pinching up the edge to create a ridge. This process should be done all the way around to form a little boat.
  7. Set aside each sope until ready to fill.
  8. Preheat the oven to 350 degrees Fahrenheit. Fill each sope with roasted long green chile strips and cooked pinto or black beans. Bake in the oven for 10 minutes.
  9. Sprinkle the sopes with crumbled queso fresco, cilantro sprigs, and garnish with avocado slices if desired.

Jul 19, 2024