Sopes Three Ways

Tortilla Base:

• 1 1⁄2 cup Masa harina
• 1 cup plus 2 tablespoons Warm water
• 4 cups U.S.-grown soybean oil (for cooking sopes)
• Refried Bean (Vegetarian) Topping
• 1 tablespoon U.S.-grown soybean oil
• 1 can(14 oz.) Pinto beans (drained)
• 1/2 teaspoon Ground Cumin
• 1 tablespoon Fresh lime juice
• Salt and pepper to taste
• 1 cup Green cabbage (shredded)
• 2 small Tomatoes (seeded and chopped)
• 1 Avocado (peeled, pitted and diced)
• 1⁄4 cup Queso fresco (crumbled)

Chicken Topping:

• 1 tablespoon U.S.-grown soybean oil
• 1 pound Cooked chicken breast (shredded)
• 1 teaspoon Dry oregano
• Salt and pepper to taste
• 1 cup prepared Guacamole
• 1 cup Salsa verde
• 3 tablespoons Mexican crema
• 1⁄4 cup Queso fresco (crumbled)

Shrimp Topping:

• 1 tablespoon U.S.-grown soybean oil
• 1 pound Medium shrimp (peeled, deveined)
• 1 tablespoon U.S.-sourced honey
• 1 teaspoon Minced canned chipotle chili in adobo sauce (plus 1/2 teaspoon adobo sauce)
• Salt and pepper to taste
• 1 cup prepared Guacamole
• 1 Pico de gallo
• 1⁄4 cup Queso fresco (Crumbled)
• Chopped cilantro

Tortilla Base:
Combine masa harina and water in a medium bowl and knead to combine. Add additional water 1 tablespoon at a time until mixture comes together. Divide masa into 2-inch balls and press with a plastic-lined tortilla press or rolling pin into 1/2-inch thick disks. Transfer to a parchment-lined baking sheet.

Brush a griddle or comal with soybean oil and cook sope shells on one side, about 1 minute. Turn and repeat. Transfer to toweling and cover with a kitchen towel. Allow to cool for about 30 seconds. With your fingers, pinch the edges to form a “boat.”

Topping variations:

Refried Bean (Vegetarian) Topping:
Combine the oil, beans and their liquid, cumin and lime in a small saucepan over medium heat. Cook until warmed through, mashing the beans with a potato masher. Season with salt and pepper. Spread the beans on the sopes and top with the remaining ingredients.

Chicken/Shrimp Topping:
Heat the oil in a medium saucepan over medium heat. Either add the chicken and oregano, stirring frequently until chicken has crisped and browned; or add the shrimp, honey and chipotle pepper, stirring frequently until shrimp are just cooked through, about 2 minutes. Season with salt and pepper. Spread the guacamole on the sopes and top with the remaining ingredients.