Sopes Tapatios

• The Dough
• 1 1/4 lbs fresh masa harina flour (OR 2 and 1/4 cups masa harina mixed with a scant 1 and 1/2 cups hot tap water)
• 2 tablespoons lard or 2 tablespoons shortening
• 1/3 cup flour, plus
• 1 tablespoon flour, for the masa harina
• 3/4 teaspoon salt
• 1 teaspoon baking powder
• The Filling
• 1 cup brothy beans, coarsely pureed with a little broth
• 8 ounces chorizo sausage (see Chorizo)
• vegetable oil (for frying)
• 1 1/4 cups green tomatillo sauce (see Tangy Tomatillo Sauce)
• 1/2 cup mexican queso fresco (or a cheese like feta, farmers cheese or a mild Parmesan)
• 1 cup thinly sliced romaine lettuce
• 3 radishes, sliced paper thin

1. For the Shells: If using the masa harina mix with the hot water, cover and let stand 25 minutes.
2. Mix the masa with the lard, flour, salt and baking powder, kneading until all ingredients are thoroughly combined.
3. If needed adjust the consistency of the dough with a little water.
4. Divide the dough into 12 equal balls.
5. Place them on a plate and cover with plastic wrap.
6. Heat a cast iron skillet over medium heat.
7. Cut a square of heavy plastic and lay it out in front of you.
8. 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.
9. With the fat little tortilla still on the plastic, flip it over onto one hand, dough side down and peel off the plastic.
10. Lay the tortilla on the hot skillet and bake for about 2 minutes per side, until lightly browned.
11. It will still be soft and uncooked inside.
12. Pat out and bake the remaining masa balls in the same way.
13. With a thin sharp knife slice each tortilla in half.
14. With the cooked side down pinch up a 1/4 inch high border around each disc, molding the uncooked masa from the center.
15. Cover with plastic and set aside.
16. 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.
17. In a small skillet heat 1 T.
18. oil over medium heat.
19. Add the chorizo and cook, breaking up any pieces.
20. When cooked drain off fat and cover with foil-place in oven to keep warm.
21. Frying the shells: Add the oil to a heavy skilled 3/4 of an inch deep.
22. Fry the shells 4 at a time until lightly browned.
23. Drain on paper towels then place in a cast iron skilled and keep warm on the oven-repeat until shells are done.
24. Finishing the Dish: Layer in this order- Shell 2 t's beans 1 heaping t.
25. chorizo 1 T.
26. tomatillo sauce 1 t.
27. cheese a little lettuce 2 radish slices Serve.

dough, flour, lard, flour, flour, salt, baking powder, filling, brothy beans, sausage, vegetable oil, sauce, queso fresco, romaine lettuce, radishes

Taken from www.food.com/recipe/sopes-tapatios-74024 (may not work)