Ease of preparation rating: Medium.
Yield: 2-4 servings.
Refried Beans
Ingredients:
1 cup (240 ml) dry pinto beans
4 cups (960 ml) chicken stock
2 tablespoons (30 ml) lard
1 white onion, diced
2 tablespoons (30 ml) epazote
Salt
Method:
Cover pinto beans with cold water and set aside to soak overnight.
Drain soaked beans, and transfer to a medium saucepan with chicken stock.
Bring to a simmer over medium heat, and cook beans for 90 minutes, or until tender.
Remove from heat.
Using a fine mesh sieve, strain beans, reserving broth and beans for later use.
In a skillet, heat lard over medium-high heat.
Add onions and stir and cook for 3-4 minutes, or until onions start to soften.
Add pinto beans, epazote and a ladleful of the reserved chicken stock.
Bring to beans to a simmer and cook, mashing the beans occasionally with a large spoon, for 6-7 minutes, or until liquid has reduced and beans are creamy and thick.
Season with salt, and remove from heat.
Reserve beans for Sopes Tapatios.
Sopes Tapatios
Ingredients:
1 cup (240 ml) masa harina, or corn flour
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) baking powder
3/4 cup (180 ml) room temperature water
2 tablespoons (30 ml) lard
1 cup (240 ml) green tomatillo sauce
2 cups (480 ml) Refried Beans (see above)
4 quail eggs
1/4 cup (60 ml) Cotija cheese
1 tablespoon (15 ml) cilantro, chopped
Method:
Preheat oven to 375 F (190 C).
Using your hands, mix together masa harina, salt, baking powder, and water in a large bowl.
Continue mixing until dough is firm and ingredients are fully incorporated.
Divide dough into four portions and roll each portion into a ball.
Set one ball on top of a piece of plastic wrap and cover with a second sheet of plastic wrap.
Using a plate, press balls into 1/2-inch thick rounds.
Set round aside and repeat with remaining dough.
In a frying pan, heat lard over medium-high heat.
Place dough rounds in the hot lard and cook for 3-4 minutes, until lightly browned on the bottom.
Flip and continue cooking for 3-4 minutes, until lightly browned on the second side.
Remove from heat and repeat with remaining dough rounds.
Using your fingertips, crimp the edges of the sopes upwards to form an edge.
Spoon refried beans into the centre of each sopes and top with tomatillo sauce.
Using the back of a spoon, form a hollow in the beans and tomatillo sauce.
Crack a quail egg over each sopes.
Place sopes on a parchment-lined baking sheet and bake for 4-5 minutes, until egg whites are firm.
Garnish sopes with Cotija cheese and cilantro.
Serve hot.
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