Sopes with Black Beans and Fried Egg

Ingredients

• 2 cups Masa Harina
• 1 1/2 cups Warm Water
• 1 can (15 oz) Refried Black Beans
• 4 count Large Eggs
• 1 cup Salsa
• 4 oz Queso Fresco
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt

Instructions

1. 1Combine the 2 cups of Masa Harina and the 1/2 teaspoon of Salt in a medium bowl. Gradually add the 1 1/2 cups of Warm Water, mixing with your hands until a soft, pliable dough forms. Knead the dough gently for 1 minute, then cover the bowl with a clean kitchen towel and let the dough rest for 10 minutes to allow the masa to fully hydrate.
2. 2Divide the rested dough into 8 equal portions. Roll each portion into a smooth ball, then flatten it between your palms into a thick circle, approximately 4 inches (10 cm) in diameter and 1/4 inch (0.6 cm) thick. Use your fingertips to carefully pinch and raise a small rim, about 1/4 inch (0.6 cm) high, around the entire edge of each sope.
3. 3Heat the 2 tablespoons of Olive Oil in a large skillet (e.g., a 12-inch skillet) over medium heat until it reaches approximately 350°F (175°C). Carefully place the formed sopes into the hot oil, ensuring not to overcrowd the pan; cook in batches if necessary. Fry the sopes for 3 to 4 minutes per side, until they are golden brown and slightly puffed in the center.
4. 4While the sopes are frying, heat a separate medium skillet over medium heat. Crack the 4 Large Eggs into the skillet and fry them for 2 to 4 minutes, or until the whites are set and the yolks reach your desired consistency.
5. 5Empty the 1 can (15 oz) of Refried Black Beans into a small saucepan. Warm the beans over low heat, stirring occasionally, for 5 to 7 minutes, until they are heated through and steaming gently. Do not allow the beans to boil.
6. 6To assemble each sope, spread a generous amount of the warmed Refried Black Beans evenly over the surface of each cooked sope. Place one fried egg on top of the beans, then spoon some of the 1 cup of Salsa over the egg and beans. Finally, crumble the 4 oz of Queso Fresco over the top of each sope. Serve immediately.

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