Yield: 20 sopes (Serve 4-5 per person)
1 pound beef chorizo
Chorizo is Mexican sausage and comes in many varieties. The one that we use today can be found in the refrigerated section of your local grocery store. It comes in Beef and Pork varieties and costs less than $2.00. We prefer beef. Before cooking, remove chorizo from its plastic casing. Squeeze into large frying pan heated over medium high heat. Reduce heat to medium and saute for 5 minutes until the sausage begins to "melt". Add 12 raw eggs and stir well until chorizo and eggs are completely incorporated. Simmer over medium low heat for 20 minutes or until eggs are fully cooked and mixture is crumbly. (For a lower fat and less spicy version, skip the chorizo and use regular scrambled eggs.)
2 cups corn flour (We like Maseca.)
1 1/2 cups water
1/2 cup canola oil
In a medium mixing bowl, combine corn flour and water. Use fingers to combine ingredients and make a soft dough. When dough is formed, separate into 1 inch balls. Form each ball into a small disc using fingers to gently pinch sides so they are raised. The slightly raised sides will hold ingredients on each corn cake. In a large skillet, heat oil over medium high. Fry sopes in oil for 5 minutes on each side. Remove from oil and drain on paper towels.
1 can pinto beans (We like Trader Joe's Organic Pinto Beans)
2 Tbsp. coconut oil
1 Tbsp. garlic salt
While sopes are cooking, heat coconut oil in a separate frying pan over medium high heat. Pour entire can of beans into hot oil and sprinkle with salt. Allow beans to simmer for 5 minutes. Using an immersion hand blender, blend beans until creamy. If you don't have an immersion blender, use a fork to mash beans in liquid until creamy.
16 oz. light sour cream
2-3 chipotle peppers in adobo sauce (These come in a can and can be found in the Latino section of your grocery store.)
1 1/2 Tbsp. garlic salt
1 1/2 Tbsp. lime juice
Combine all ingredients in blender and blend until smooth. Serve on everything!
To assemble sopes, top each corn cake with 1 Tbsp. refried beans. Add 1 Tbsp. chorizo and egg mixture. Top with 1 tsp. chipotle cream. Garnish with fresh cilantro. Delicioso!