Preheat oven to lowest temp available (this will be used to keep sopes warm while cooking).
Mix masa harina, corn meal, salt and warm water in a medium bowl. Knead until you have a uniform texture. If the dough is dry, add more water (by small spoonful) until dough is like play dough.
Cover dough with wet towel.
Divide the dough into 8 equal pieces. Roll into balls. Recover with the kitchen towel.
To form the sopes: place a sheet of plastic wrap on the table, spray with non-stick spray. Place dough ball on top of plastic wrap. Place another piece of plastic wrap on top. Using a sheet pan gently press down to flatten the ball (about ½ inch thick).
Heat griddle to medium-high heat; generously spray with non-stick spray. Place sope on the hot griddle. Flip after 1 minute. Flip again after 1 minute. Cook for 30 more seconds and then remove.
Transfer to a baking sheet and keep warm in the oven while cooking remaining sopes.
Warm refried beans in a small pot over low heat.
Dice avocado and onion. Juice lime. Mix all Avocado Salad ingredients together in a medium bowl.
Crumble queso fresco into a small bowl.
Measure 1 cup salsa verde and place into a small bowl.
One sope shell
¼ cup refried beans
2 tablespoons salsa verde
3 tablespoons avocado salad
2 tablespoons crumbled queso fresco
Ingredients
Directions
Preheat oven to lowest temp available (this will be used to keep sopes warm while cooking).
Mix masa harina, corn meal, salt and warm water in a medium bowl. Knead until you have a uniform texture. If the dough is dry, add more water (by small spoonful) until dough is like play dough.
Cover dough with wet towel.
Divide the dough into 8 equal pieces. Roll into balls. Recover with the kitchen towel.
To form the sopes: place a sheet of plastic wrap on the table, spray with non-stick spray. Place dough ball on top of plastic wrap. Place another piece of plastic wrap on top. Using a sheet pan gently press down to flatten the ball (about ½ inch thick).
Heat griddle to medium-high heat; generously spray with non-stick spray. Place sope on the hot griddle. Flip after 1 minute. Flip again after 1 minute. Cook for 30 more seconds and then remove.
Transfer to a baking sheet and keep warm in the oven while cooking remaining sopes.
Warm refried beans in a small pot over low heat.
Dice avocado and onion. Juice lime. Mix all Avocado Salad ingredients together in a medium bowl.
Crumble queso fresco into a small bowl.
Measure 1 cup salsa verde and place into a small bowl.
One sope shell
¼ cup refried beans
2 tablespoons salsa verde
3 tablespoons avocado salad
2 tablespoons crumbled queso fresco