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

• 250 g Masa harina
• 300 ml Water, warm
• 1 tsp Fine sea salt
• 6 tbsp Vegetable oil
• 300 g Fresh chorizo
• 400 g Refried beans
• 200 g Salsa, preferably salsa roja
• 120 g Shredded iceberg lettuce
• 120 g Queso fresco
• 120 g Mexican crema

1. In a mixing bowl, stir together the masa harina and fine sea salt. Add the warm water and mix, then knead for 2 minutes until smooth and pliable. Cover and rest for 10 minutes so the dough hydrates.
2. Divide the dough into 8 equal balls and press each into a thick disc about 8 cm wide. Pinch up a small rim around the edge to form a shallow cup. If the dough cracks, wet your fingertips and smooth the edges.
3. Heat 2 tbsp of the vegetable oil in a large frying pan over medium heat. Cook the sopes in batches for 3 to 4 minutes per side until lightly golden and set, adding a little more oil as needed. Transfer to a plate and keep warm while you cook the remaining sopes.
4. Wipe out the pan if needed, then heat 1 tbsp of the remaining oil over medium-high heat. Add the fresh chorizo and cook for 6 to 8 minutes, breaking it up, until browned and cooked through. Spoon onto a plate, leaving any spiced fat in the pan.
5. Reduce the heat to low and add the refried beans to the pan. Warm for 2 to 3 minutes, stirring, until hot and spreadable; if they seem stiff, stir in a splash of water. Taste and add a pinch more salt if needed.
6. To assemble, spread a generous spoonful of beans over each sope, then top with the chorizo. Add the shredded iceberg lettuce, crumble over the queso fresco, and drizzle with the Mexican crema. Spoon the salsa over the top and serve straight away.

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