California Breakfast Sopes

Prep: 10 minutes

Cook: 20 minutes

Fry: 20 minutes

Yields: 10 sopes

Mix masa harina, salt and warm water in bowl until dough comes together and is no longer sticky. Divide the masa into 10 equal parts. Using your hands, roll each part into a ball. Keep hands moist with a spray of water so masa doesn’t dry out.

Preheat comal or griddle over a medium high heat.

Line a tortilla press with a sheet of plastic wrap on each side. Center masa ball between each layer of plastic and press tortilla press down to create a flat 6-inch masa round.

Place masa round on heated comal and cook on each side for 1 minutes for a total of 2 minutes. The masa may inflate and is a thick tortilla at this point.

Remove tortilla from comal and place on a clean work surface. Using a napkin between your fingers and the warmed tortilla, pinch the edges of the tortilla to create a rim. Work around the entire outer edge and go full circle to create a sope.

Continue until all masa pieces are cooked and each has a rim.

Heat oil in a small frying pan over a medium heat. Fry each rimmed sope in oil for 2 minutes.

Remove from oil and spread 2 tablespoons of refried beans on the inside of the rim of each sope. Top with 1/4 cup shredded Oaxaca. Add a scrambled egg and 1 tablespoon of salsa to the top of each.

Drizzle with two tablespoons crema on top and add a slice of avocado and a few radish slices.

Repeat until all sopes are made.

Recipe and image created by Nicole Presley/@presleyspantry for the CMAB