Sopes (Thick Masa Corn Cakes with Beans and Salsa)

• 250 g Masa harina
• 1 ½ tsp Fine sea salt
• 300 ml Water
• 3 tbsp Vegetable oil
• 300 g Refried beans
• 120 g Shredded iceberg lettuce
• 200 g Salsa
• 80 g Cotija cheese
• 120 g Sour cream
• 1 Lime, juicy

1. In a mixing bowl, combine the masa harina and fine sea salt. Add the water gradually, mixing with your hand until a soft dough forms that holds together without cracking. Cover and rest for 10 minutes so the masa fully hydrates.
2. Divide the dough into 8 equal balls. Flatten each into a thick disc about 7 cm wide, then pinch the edges up to form a shallow rim. If the dough cracks, wet your fingertips with a little water and smooth the surface.
3. Heat 1 tbsp of the vegetable oil in a large frying pan over medium heat. Cook the sopes in batches for 2 to 3 minutes per side until lightly golden and set. Transfer to a plate and repeat with the remaining oil and sopes.
4. Return all the sopes to the pan and cook for 1 to 2 minutes per side to lightly crisp the surfaces, pressing gently so the bases make good contact. Warm the refried beans in a small saucepan over low heat, stirring until smooth and hot. Keep both warm while you prepare the toppings.
5. Spread a spoonful of refried beans inside each sope. Top with shredded iceberg lettuce, a spoonful of salsa, and a generous crumble of cotija cheese. Finish with a drizzle of sour cream and a squeeze of lime, then serve straight away.

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