Ingredients

The following ingredients have 4 Servings
  • 1-1/2 cup of masa harina
  • 1-1/4 cup of warm water
  • 4 tablespoons vegetable oil or lard
  • 1 cup refried beans
  • 2 cups lettuce (finely shredded)
  • 1-1/2 cup cooked beef or chicken (shredded)
  • 1/2 cup Mexican cheese (queso fresco crumbled)
  • 1/4 cup white onion (finely chopped)
  • 1/2 cup Mexican cream
  • Spicy salsa of you choice
  • 1/3 cup radishes (thinly sliced)
  • 1 avocado (sliced or diced)
  • 1/2 cup of tomato (diced or sliced)
  • Pickled jalapeños and carrots.

Instruction

  • Mix Masa harina and warm water in a medium-size bowl and knead until you have a uniform texture. If the dough feels dry, add more water, little by little, spoon by spoon, until the dough is soft and manageable, like play dough. It doesn’t have to be sticky. If you live in a place with lots of humidity, the dough won’t need too much water. If that's not your case, make sure the dough has enough moisture to avoid any cracking on the sope's surfaces. Now, cover the dough with a wet kitchen towel; this will help to keep the dough moist. Always keep a small bowl of water next to your working area to keep your hands and the dough moist.
  • Divide the dough into 10 pieces of the same size, cover with the kitchen towel.
  • Heat the griddle to medium-high heat.
  • To form the sopes, cut the plastic bag into 2 squares of about 6-IN each. Place one piece of plastic on the Tortilla press, then put down one of the small balls of dough and cover with the other piece of plastic, close the tortillera and press down gently with the tortilla press handle until you form a medium size thick tortilla. of about 4-1/2 inches.
  • Lift the handle and remove the top plastic. Pick up the tortilla, holding with the plastic at the bottom, gently flip the tortilla to unto the palm of your hand. A large part of the tortilla will cover your hand.