I forgot we also add a little fresh Mexican cheese crumbled on top as well.

My wife who is originally from Mexico City made these this morning. The "Sope" is a base made with corn masa, we can't easier get fresh corn masa here so we use Maseca, just follow the directions in the bag. Make thick tortillas using a tortilla press. Cook on a Comal or in a heavy dry cast iron skillet until slightly browned on both sides. Remove from Comal to a dish towel and while still hot pinch the edges to form a rim, next are refried black beans.

The black beans are made using dry beans in water in the pressure cooker with salt added at the end, then in a skillet add a little canola oil with chopped onions. Let them go until they're soft, not caramelized. Add the cooked beans stirring occasionally until almost a boil, then begin mashing them with the back of the spoon or a potato masher.

The potatoes are the small creamy white potatoes they sell in a bag at Costco. Boil them in a little salt until tender. The cut in half & with a little olive oil in the skillet cook them with a diced Chipotle pepper with some of the adobo sauce that comes in the can. Now onto the Chorizo.

We make pork chorizo ourselves, I don't know the whole recipe as my part is deboning the pork shoulder and passing it through the meat grinder. Then she takes over adds several spices, a bunch of garlic and a few different ground chillies. The process takes a couple of days as it marinates in the fridge for a day, it gets stirred a few times during time so all the goodness is evenly distributed. I put it up in 1 lb. vacuum sealed bags and freeze. When we are ready to use, just thaw & throw in a skillet & brown like breakfast sausage. For these Sopes we added the previously prepared potatoes with chorizo at the end.

So when she assembles the Sopes she heats the masa base on the Comal, puts a layer of the hot refried black beans, then a layer of the chorizo potato mixture.

At the table it is served with a little chopped fresh onion, a dollop of sour cream & a spoonful of homemade fresh salsa. The salsa is made by roasting roma tomatoes, jalapeno peppers, garlic, & salt, then pulse in a blender.

Enjoy !

(Download)


(Download)

I get close by saying "what's this here sauce"

So many Red Flags.
No credit card acceptance, wanting gift cards, it is very likely this is a scram. We went through this when we were looking for a new puppy a year ago. There was one in Houston, about 4 hours drive from me that was a great price, cute etc. They offered to fly him here for a small upcharge, we didn't want to have him go through the trama of flying. So we told them through email (no phone calls were allowed) that we would come to pick up the puppy and bring cash. They would not do that, we insisted. I told them I have a friend that lived in Houston that would come that day to see they puppy... They never answered again.
We ended up purchasing from a local breeder and are very happy we did. Call the vets in your area, they can tell you who are the good breeders.
Best of luck to you. Here's a picture of our little pup

(Download)

Very nice, looks delicious. I love the texture in the photo.

They're all good shots and the candy looks delicious. Yum!

I love burgers, however, not a big fan of those with 47 different toppings piled so high you can't enjoy it.
Yours looks delicious with all the right stuff on it. Congratulations on a great burger and excellent photo.

Yum, looks delicious, nice photos

Definitely was, thanks for looking.

Easy right? Thanks for looking.

Yes it was. As for the dough, it's so easy. You're not caring if it rises much or not since you're going for a thin crust.
I only gave the ingredients, here are the instructions:
Add dry ingredients whisk a few seconds, add all the wet ingredients, whisk at first, then fold with a spatula until it comes together. Then knead it for a minute with your hands in the bowl. Turn out onto a lightly floured surface. Divide in half, cover with a slightly damp tea towel for 2 hours or more if you want. Then roll thin dock ( poke small holes with a fork) then bake on stone for 5 minutes, add your toppings and back on the stone for 8-10 minutes. All set.

It was good. Thanks for looking.

Thanks

Thank you for the kind words and for looking.