BLUE CORN SOPES WITH CHORIZO

½ cup - smashed beans
½ cup - cooked chorizo
as wished - sour cream, cotija cheese, cilantro and salsa if desired for garnish

Instructions

In a bowl, mix blue corn masa flour, salt, and warm water until a soft dough forms.
Let rest for 5 minutes.
Divide dough into 12 small balls. Flatten into thick disks (about 2 inches wide).
Cook in a pan or comal for 1 min each side, remove from heat and then pinch the edges to form a rim.
Heat oil over medium-high. Fry sopes until crispy and puffed, about 2–3 minutes per side. Drain on paper towels.
Spread beans on each sope, top with chorizo, and garnish with sour cream, cotija cheese, cilantro, and salsa if desired.
Serve immediately and enjoy!