Sopes de Frijoles y Chorizo (Masa Sopes with Beans and Chorizo)

• 240 g Masa harina
• 300 ml Water, warm
• 1 tsp Fine sea salt
• 30 g Lard
• 120 ml Vegetable oil
• 250 g Chorizo sausage
• 400 g Refried beans
• 1 head Romaine lettuce
• 180 g Salsa verde
• 120 g Queso fresco
• 1 piece Lime

1. In a mixing bowl, combine the masa harina and fine sea salt. Stir in the warm water to form a soft dough, then knead for 1 minute until smooth. Cover and rest for 10 minutes so the masa hydrates.
2. Meanwhile, shred the romaine lettuce and cut the lime into wedges. Crumble the queso fresco into a bowl and set aside with the salsa verde. If your chorizo is in casings, slit and remove them.
3. Heat a large frying pan over medium heat and cook the chorizo, breaking it up, for 6 to 8 minutes until browned and crisp in places. Transfer to a plate, leaving the rendered fat in the pan. Keep warm on a low heat if needed.
4. Divide the dough into 9 balls and flatten each into a thick disc about 7 to 8 cm wide. Pinch up the edges to form a shallow rim so the toppings sit neatly. Keep the shaped bases covered as you work so they do not dry out.
5. Heat a cast-iron frying pan over medium-high heat and cook the sopes in batches for 2 to 3 minutes per side until lightly browned and set. Transfer to a plate as you go. They should feel firm at the edges but still tender in the centre.
6. Add the lard to the pan used for the chorizo and warm over low heat, then stir in the refried beans until hot and spreadable, 3 to 4 minutes. If they seem stiff, loosen with a splash of water. Taste and adjust with a little more salt if needed.
7. Pour the vegetable oil into a clean frying pan to a depth of about 1 cm and heat over medium-high until shimmering. Fry the griddled sopes for 30 to 45 seconds per side until lightly golden and tender, then drain briefly. Work in batches so the oil temperature stays steady.
8. Spread each sope with warm refried beans, then top with crisp chorizo. Finish with shredded romaine lettuce, salsa verde, and crumbled queso fresco. Serve straight away with lime wedges for squeezing over.

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