Sopes with Chorizo Refried Beans and a Tangy Slaw
2 cups corn oil
4 cups masa harina
2 1/2 cups chicken stock
2 tablespoons ground cumin
2 tablespoons salt
2 links Mexican chorizo
1/4 cup chopped yellow onion
2 cloves garlic, minced
3 cups cooked pinto beans
Salt and freshly ground black pepper
6 limes, juiced
2 jalapenos, minced with the seeds
1 tablespoon fennel seeds
1 cucumber, julienned
1/2 head cabbage, shredded
1 bunch cilantro, chopped
1 red onion, thinly sliced
Salt and freshly ground black pepper
2 chiles de arbol
2 tablespoons olive oil
1/4 cup minced yellow onions
1 clove garlic, minced
3 Roma tomatoes, diced
Salt and freshly ground black pepper
Lime wedges, for garnish
Instructions:
Preheat the oven to 350 degrees F. Place the oil in a large pot and heat to 350 degrees F.
For the sopes: Mix the masa harina, chicken stock, cumin and salt and form a soft dough. To form the sopes, grab a small ball of dough and form mini \soup bowls\ about 4 inches in diameter. Repeat until all the dough has been used. Place on a sheet tray and bake in the oven for 5 minutes, just to set the dough. Set aside until ready to fry.
For the beans: In the meantime, pull the sausage from the casings and break apart. Heat a skillet over medium-high heat and add the sausage, breaking it up in the pan, and cook until the fat starts rendering, about 5 minutes. Add the onions and garlic to the pan and sweat for 3 to 5 minutes. Add the pinto beans and cook for another 5 minutes. Using a potato masher, mash the beans into the chorizo mixture, making sure to scrape the bottom of the pan. Mix well and cook for another 5 minutes until everything is incorporated. Season with salt and pepper. Hold warm over low heat, making sure the bottom doesn't burn.
For the slaw: In a dry skillet, toast the fennel until fragrant and set aside. In a bowl, mix lime juice, jalapenos, cucumber, cabbage, cilantro and onions. Season with salt and pepper and add the toasted fennel. Let stand to bring the flavors together.
For the chile sauce: In a dry pan, toast the chiles until fragrant, remove and set aside. Return the pan to medium heat, add the olive oil, onions and garlic. Sweat until translucent, about 5 minutes. Mince the chiles and add them with the tomatoes. Season with salt and pepper and simmer, about10 minutes. Let the mixture cool a bit, then add to a blender and puree until smooth.
To assemble: Carefully drop the sopes into the hot oil, 2 at a time, and fry until golden brown, about 3 minutes. Remove and hold on a paper towel-lined sheet tray. Repeat with the remaining sopes.
Take a sope and layer with the chorizo and bean mixture, then the slaw and drizzle the tomato chile sauce over the top. Serve with lime wedges as garnish, if desired.
