Sopes With Black Beans + Avocado
- Gluten Free
Why we love it:
- 2 cups Masa Harina
- 11⁄2 cups Water (warm but not hot)
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 2 teaspoons Chili Powder
- 1 teaspoon Ground Cumin
- 1⁄2 teaspoon Kosher Salt
- 2 15-ounce cans Black Beans
- 2 Tablespoons Unsalted Butter
- 1⁄4 head Romaine Lettuce
- 4 ounces Queso Fresco
- 1 Avocado
- 1⁄2 cup Salsa
1. MIX MASA
Mix masa harina and warm water in a medium-size bowl, knead the dough 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 won’t be sticky. Cover the dough with a damp kitchen towel, this will help to keep the dough moist. Set a small bowl of water next to your working area to moisten your hands and dough as you roll.
2. ROLL DOUGH
Divide the dough into 12 pieces of the same size, cover with the kitchen towel.
Heat a large heavy sauté pan or cast iron griddle over medium-high heat.
To flatten the dough balls, use a ziplock style bag with the edges all cut off, or 2 pieces of wax or parchment paper. Place one dough ball between the plastic or paper. If you have a tortilla press, use that. If not, use a pie pan and press evenly to flatter the ball into a disc about ⅓” thick and evenly flat.
3. COOK MASA
Carefully pull off the plastic or paper, flip into your palm and remove the other side and slide the tortilla on to the hot pan. Cook for 1 minute, then carefully flip. Don’t let it cook longer or the dough will dry and crack. Turn again after another minute and cook the first side again for 20 - 30 seconds. Remove from the pan with the help of a spatula.
4. FORM EDGES
Cover the cooked tortillas with a dry kitchen towel on a plate and allow to cool for about 30 - 45 seconds. Pinch the edges with your fingers to form a little wall all the way around the tortilla. Cover again with the dry towel and keep cooking the rest of the sopes.
*The sopes can be stored at this point in a very airtight container for up to 1 day at room temperature. Or seal them well and freeze them for a month or two!*
In a small bowl, stir together the onion powder, garlic powder, chili powder, cumin and salt.
Open the can of beans and rinse. Heat butter in a small pot and add the beans. Add ½ cup water and the spice mix. As they simmer, use a fork or potato masher to smash and stir until you like the consistency. If you prefer them very smooth you can use a hand blender. Set aside.
Reheat by searing both sides of the sopes if needed. Smear each sope shell with beans. Top with shredded lettuce, crumbled cheese and sliced avocado. Top with salsa if desired. Serve with fruit or rice to make a full meal if needed. Or chips and salsa....or just eat another sope!