Starters
Bean and Chorizo Sopes
Thick corn masa bases with refried beans, chorizo, lettuce and cream.
Gluten-free
Ingredients
- 300 g nixtamalized corn masa (or prepared corn flour)
- 200 ml warm water
- 200 g cooked black beans
- 150 g Mexican chorizo
- 1 garlic clove
- 1/4 onion
- 100 g crumbled queso fresco
- 2 cups shredded lettuce
- 100 g crema (Mexican sour cream)
- Red salsa to taste
- Oil for frying
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Put the chorizo, casing removed, in the mixing bowl and sauté 8 min/120°C/reverse/spoon speed. Remove and set aside.
- Without washing the mixing bowl, add the garlic and onion and chop 3 sec/speed 5. Scrape down with the spatula.
- Add the cooked beans and sauté 6 min/120°C/speed 1; then blend 30 sec/speed 6 until you get a thick refried purée. Set aside.
- In a bowl, mix the masa with the warm water and salt until you get a smooth, workable dough.
- Shape into balls, flatten into thick tortillas and cook on a griddle 2 min per side; pinch the edges to form the sope's wall.
- Lightly fry each sope in hot oil until the base is golden and drain on paper.
- Spread with refried beans, add chorizo, lettuce, crema, queso fresco and finish with red salsa.
Tips
- Pinch the edges while the sope is still hot so it doesn't crack.
- If you can't find fresh masa, use nixtamalized corn flour following the package proportions.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
