Sopes Tapatios

Recipe by Diana Adcock




  • For the Shells: If using the masa harina mix with the hot water, cover and let stand 25 minutes.
  • Mix the masa with the lard, flour, salt and baking powder, kneading until all ingredients are thoroughly combined.
  • If needed adjust the consistency of the dough with a little water.
  • Divide the dough into 12 equal balls.
  • Place them on a plate and cover with plastic wrap.
  • Heat a cast iron skillet over medium heat.
  • Cut a square of heavy plastic and lay it out in front of you.
  • Flatten one of the balls onto it, then gently pat and press it into a evenly flat disc, about 3/8 inch thick and 2 and 1/2 inches in diameter.
  • With the fat little tortilla still on the plastic, flip it over onto one hand, dough side down and peel off the plastic.
  • Lay the tortilla on the hot skillet and bake for about 2 minutes per side, until lightly browned.
  • It will still be soft and uncooked inside.
  • Pat out and bake the remaining masa balls in the same way.
  • With a thin sharp knife slice each tortilla in half.
  • With the cooked side down pinch up a 1/4 inch high border around each disc, molding the uncooked masa from the center.
  • Cover with plastic and set aside.
  • For the Filling: 1/2 hour before eating heat the beans, you want them the consistency of thick bean soup, so simmer them down if needed.
  • In a small skillet heat 1 T.
  • oil over medium heat.
  • Add the chorizo and cook, breaking up any pieces.
  • When cooked drain off fat and cover with foil-place in oven to keep warm.
  • Frying the shells: Add the oil to a heavy skilled 3/4 of an inch deep.
  • Fry the shells 4 at a time until lightly browned.
  • Drain on paper towels then place in a cast iron skilled and keep warm on the oven-repeat until shells are done.
  • Finishing the Dish: Layer in this order- Shell 2 t's beans 1 heaping t.
  • chorizo 1 T.
  • tomatillo sauce 1 t.
  • cheese a little lettuce 2 radish slices Serve.