For the sopes:
1 pound fresh corn dough (masa)
water
salt
1 cup canola oil

Toppings:
For the Molcajete sauce:
4 medium size plum tomatoes roasted
4 serrano chiles roasted
1/2 cup grated queso añejo (aged Mexican cheese)
water
salt to taste

For the beans:
2 cups black beans cooked
1 cup cooked chorizo crumbled

For the roasted tomatillo sauce:
1pound fresh tomatillos, husks removed and roasted
6 chiles serranos roasted
1/2 bunch cilantro
water
salt to taste
1/2 medium size yellow onion finely chopped
1 medium size avocado diced

Mocajete sauce:
In a blender purée the serrano chiles with a little bit of water and salt,
set aside, in the same blender chop the tomatoes pulsing about three times,
(you want a coarse consistency), mix the two pureés, season with more salt
if necessary.

Black beans:
Strain the black beans from the remaining water, smash the beans and add a
little bit of the black bean water.

Roasted tomatillo sauce:
On a flat grill roast the tomatillos and serrano chiles until black. Purée
tomatillos, chiles and cilantro with a little bit of water, add salt to
taste. Set aside.

Mix corn dough, add salt and work the dough with your hands, add water if
necessary until you get a very smooth consistency (like a cookie dough);
form into small cakes about 2 1/2 inches in diameter and 1/2 inch thick,
place on a flat grill or in a hot skillet, and cook until they feel firm and
then flip and cook until the other side gets firm; remove from heat and let
them sit for about 5 minutes at room temperature. With your fingertips
pinch the rim of the cake until you form a small wall. Set aside.

On a greased flat grill heat the cakes and add very hot canola oil on top,
and top with the different fillings: salsa de mocajete and añejo cheese;
roasted tomatillo, chopped onion and avocado, black beans and chorizo.

Yield: 6 Servings
(18 pieces)

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