One of the greatest pleasures of Mexican street food are sopes: round bundles of masa lightly fried and piled with refried beans, shredded chicken, salsa roja or salsa verde, and cotija cheese. These little antojitos, or snacks, can be eaten throughout the day, and make for perfect anytime party apps.

Ingredient :

SALSA ROJA

• 2 roma tomatoes
• 1/2 white onion, coarsely chopped
• 2 cloves garlic 
• 1 tbsp. fresh parsley
• 1 tsp. kosher salt
• 1/4 tsp. ancho chili powder

REFRIED BEANS

• 1/4 c. neutral oil 
• 1/2 c. chopped white onion
• 4 cloves garlic, finely chopped
• 1 (15-oz.) can pinto beans, drained
• 1 1/2 tsp. kosher salt
• 1/2 tsp. ground cumin

SOPES & ASSEMBLY

• 2 c. (185 g.) masa harina
• 1 c.  plus 2 tbsp. warm water 
• 1/2 tsp. kosher salt
• 1/3 c. vegetable oil
• 1 c. cooked shredded chicken
• 1/2 c. shredded iceberg lettuce
• 1/4 c. chopped white onion
• 1/4 c. crumbled cotija
• 1/4 c. Mexican crema or sour cream
• 1/4 c. thinly sliced radishes

Directions :

SALSA ROJA

1. Arrange a rack in upper third of oven; preheat to 400°. Line a small baking sheet with foil. Place tomatoes on prepared sheet.
2. Roast tomatoes until softened and blistered, about 30 minutes. Let cool 5 minutes.
3. In a blender, pulse tomatoes, onion, garlic, parsley, salt, and chili powder until smooth. Transfer to a medium bowl; set aside until ready to use.

REFRIED BEANS

1. In a medium skillet over medium-high heat, heat oil. Cook onion and garlic, stirring occasionally, until onion is lightly golden and translucent, about 5 minutes.
2. Stir in beans, salt, and cumin. Cook, stirring occasionally, until warmed through, about 5 minutes. Using the back of a fork, roughly mash beans; set aside until ready to use.

SOPES & ASSEMBLY

1. In a large bowl, combine masa, water, and salt. Using your hands, shape dough into a ball.
2. Divide dough into 6 (2.5-oz.) pieces. Using a tortilla press or a flat plate, pie dish, or skillet, flatten dough into 1/2"-thick rounds 3 1/2" to 4" in diameter.
3. In a medium cast-iron skillet or comal over medium-high heat, cook 2 rounds at a time, turning once, until barely golden and still pliable, 1 to 2 minutes per side; a light skin will form and begin to look like a tortilla. Transfer to a cutting board and let cool slightly. Using your pointer fingers and thumbs, form a 1/4"- to 1/2"-high border around sope. Repeat with remaining dough.
4. In same skillet or comal over medium heat, heat oil until an instant-read thermometer registers 325°. Cook 3 sopes at a time, turning once, until lightly golden brown, 1 to 2 minutes per side.
5. Build sopes with chicken, lettuce, onion, cotija, crema, radishes, beans, and salsa.