Sopes with Queso Fresco

Ingredients

Directions

1. 1

   In a bowl, combine the corn flour and salt. Gradually add the warm water while mixing until a dough begins to form. Knead the dough until it has a soft, moist texture and does not stick to the bowl or your hands. Divide the masa dough evenly into 6 balls. Cover the dough with a damp towel and let it rest for 15 minutes.

2. 2

   Preheat a cast iron skillet over medium-low heat for 2 minutes. Remove the plastic casing from the V&V Supremo® Chorizo (Pork, Beef or Chicken) and cook for 4 to 5 minutes, crumbling with a spoon while cooking. Add the onion and garlic and cook for an additional 3 minutes. Divide into 6 equal portions and keep warm until needed.

3. 3

   Cut a large zip-top bag along the seams to make plastic sheets. Using a plate, flatten each dough ball between the plastic sheets to form a 5-inch tortilla.

4. 4

   Preheat a nonstick comal or skillet over medium heat for 2 minutes. Cook the tortillas for 1½ minutes on each side and remove from the heat. When cool enough to handle, pinch around the perimeter to create a ½-inch wall around the edge.

5. 5

   Preheat the vegetable oil in a heavy-bottomed pot over medium heat for 6 to 8 minutes, or until the oil reaches 350°F. Fry the sopes in batches for 1 to 2 minutes on each side, flipping occasionally. Drain the sopes on paper towels or a wire rack.

6. 6

   Top each sope with 1 portion of chorizo, 2 Tbsp. of crumbled V&V Supremo® Queso Fresco, lettuce, a drizzle of V&V Supremo® Crema Supremo® Brand Mexican Sour Cream, and 1 additional Tbsp. of Queso Fresco. Serve with extra sour cream and the salsa of your choice. Enjoy!

7. 7

   Cook's note: There are many ways to flatten masa into tortillas. Two alternate methods to try at home are using an authentic tortilla press with the plastic sheets, or lightly pressing and patting the masa into 5-inch tortillas with your hands.