Mexican Bean and Cheese Corn Cakes

Step 1

Pour 2 cups of maseca into a large mixing bowl and add 1 teaspoon of kosher salt. Stir to combine. Slowly pour in 1.25 cups of warm water while mixing with your hand until a soft, pliable dough forms — it should feel like Play-Doh, not sticky or dry. If it's too dry, add a splash more water; if too wet, sprinkle a bit more maseca. Let the dough rest for 5 minutes.

Step 2

Line a work surface with a piece of plastic wrap or parchment paper. Divide the dough into 8 equal portions — each about the size of a golf ball. Place one portion on the plastic and cover with another piece of plastic on top.

Step 3

Using a flat-bottomed measuring cup or tortilla press, gently press the dough ball into a disk about 3 inches in diameter and 1/4 inch thick — thicker than a regular tortilla. Carefully peel away the plastic and set the disk aside on a clean plate. Repeat with remaining dough portions.

Step 4

Pour 0.5 cup of vegetable oil into a 10-inch skillet and set it over medium-high heat. Let it preheat for 2 minutes until the surface shimmers — a small piece of dough should immediately sizzle and bubble when it touches the oil, but not violently.

Step 5

Working in batches of 3 or 4 to avoid crowding, carefully slide each corn disk into the hot oil. Fry until the bottom is golden brown and crispy, about 2-3 minutes — listen for a gentle, steady sizzle. Flip with a slotted spatula and fry the other side until equally golden, another 1-2 minutes.

Step 6

As each sope finishes frying, transfer it to a paper towel–lined plate to drain. While still hot and slightly soft, use your thumb or the back of a spoon to gently press an indent into the center of each sope, creating a shallow cup that will hold the toppings — be careful not to poke a hole through the bottom.

Step 7

Warm the 1.5 cups of refried beans in a small saucepan over medium-low heat, stirring occasionally, until they're spreadable and just beginning to steam, about 3-4 minutes. If they're very thick, stir in a splash of water.

Step 8

Spoon about 2 tablespoons of warm refried beans onto the center of each sope, spreading it gently into the indent you created. Top each with about 1.5 tablespoons of crumbly queso fresco and a small drizzle of Mexican crema or sour cream.

Step 9

Slice 1 fresh jalapeño into thin rings, removing seeds if you prefer less heat. Scatter a few jalapeño slices and a pinch of fresh cilantro leaves over each sope. Serve immediately while the sopes are still warm and slightly crispy.