Sopes

Ingredients

• 1 1/2 cups masa harina
• Scant 1 cup warm water
• Oil or melted lard, for reheating
• 1/2 cup Frijoles Refritos, recipe follows
• 1 1/2 cups Chorizo y Papa, recipe follows
• 1/2 cup Salsa de Jitomate, recipe follows
• 1 cup finely shredded lettuce or cabbage
• 1/2 cup finely chopped white onion
• 1/3 cup finely grated anejo cheese or crumbled queso fresco
• About 1/3 cup lard, melted
• 1 heated tablespoon finely chopped white onion
• 3 1/2 cups cooked pinto beans in their broth
• Approximately 1 tablespoon lard or vegetable oil
• 1 Mexican chorizo, about 3 ounces
• 6 ounces waxy new potatoes, diced and cooked al dente, about 1 rounded cup
• 1 chipotle en adobo, chopped
• Sea salt
• 2 garlic cloves
• 4 serrano chiles, asado, and roughly chopped, technique follows
• Sea salt
• 1 pound tomatoes, asado, technique follows
• About 1/3 cup finely chopped white onion
• About 1/3 roughly chopped cilantro leaves

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