Directions
- 1In a bowl, mix masa harina, salt, and warm water until a dough forms.
- 2Divide into 10 small balls and flatten slightly.
- 3Heat oil in a pan and fry until golden brown (about 2-3 minutes per side).
- 4Remove and press the edges inward with a spoon to create a rim.
- 5Bring vinegar, water, sugar, salt, and hibiscus flowers to a boil.
- 6Pour over sliced onions and let sit for at least 30 minutes.
- 7Blend the roasted beet, crema, lime juice, and salt until smooth.
- 8Spoon beet crema onto each sope.
- 9Top with pinto beans w/chorizo, crumbled cotija cheese, and pickled onions.
- 10Garnish with radishes.
Ingredients
- 1.5 cups masa harina
- 1 cup warm water
- 0.5 tsp salt
- 0.5 cup vegetable oil
- 1 small roasted and peeled beet
- 0.5 cup Mexican crema or sour cream
- 1 tbsp lime juice
- 0.5 tsp salt
- 1 small red onion
- 0.5 cup dried hibiscus flowers
- 0.75 cup white vinegar
- 0.5 cup water
- 1 tbsp sugar
- 1 tsp salt
- 0.25 cup pinto beans w/chorizo
- 0.25 cup crumbled cotija cheese
- 0 radishes or cilantro
Equipment
bowlspoonpanfrying panblender
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