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1
Place the masa harina, 1 1/2 cups water, and the lime zest and juice in the bowl of a standing mixer fitted with the paddle attachment.
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2
Mix on slow speed until a soft, Play-Doh-like dough forms.
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3
(Alternatively, combine the ingredients in a large bowl and knead with your hands.)
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4
Add a tablespoon or two of water or a little more masa if needed to give the right consistency.
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5
You can make the dough in advance to save time: Wrap the dough in plastic wrap and refrigerate for up to 2 days.
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Bring back to room temperature before using.
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7
To make the sopes, pinch off golf-ball-size pieces of dough and roll into balls with your hands.
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8
You should have about 16 balls.
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9
Flatten them by placing each dough ball between two pieces of parchment or waxed paper and then pressing with a small plate.
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Ideally, they should be about 3 inches in diameter and about 1/4-inch thick.
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11
Heat a flat griddle or large saute par over medium heat.
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12
As a trial, place 1 sope on the hot surface.
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13
(Like pancakes, the first ones are not usually the most perfect.)
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Cook until the sope begins to puff or to turn golden brown, 2 to 3 minutes, and then turn and cook the other side, 2 to 3 minutes.
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15
The sopes should be warm and soft all the way through, but not raw.
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16
Adjust the heat as necessary and cook the remaining sopes (about 4 per batch).
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17
Keep finished sopes wrapped in a dean towel so they stay warm while you cook the rest.
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18
Serve the warm sopes with the beans, tomatillo sauce, lettuce, tomatoes, cheese, avocado, sour cream, and cilantro in small bowls so your guests can fill theirs as they like.
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19
Tomatillos are small green tomatoes with a papery husk that is easily peeled away.
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They have a fruity and zesty flavor that makes for an appealing alternative to red salsas.
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As an ancient Mexican ingredient, tomatillos are a culinary cornerstone of Latin cooking.
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As a modern American salsa, this is a deliciously fat-free way to boost the flavor of scrambled eggs, grilled fish, or even your favorite tortilla chips.
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23
Variation:
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24
Avocado-Tomatillo Sauce (makes about 3 cups):
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25
Add 1 diced avocado and 1/4 cup fresh cilantro to the food processor along with the tomatillos, and pulse until combined but still chunky.
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Serve immediately or store, covered, in the refrigerator for up to 2 days.
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27
Preheat the oven to 375F.
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28
Place the tomatillos, jalapeno, and garlic on a rimmed baking sheet.
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29
Transfer to the oven and roast until the tomatillos begin to crack, 20 to 30 minutes.
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30
Transfer the contents of the baking sheet (including any juice from the tomatillos) to the work bowl of a food processor and puree until smooth.
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31
Season with the salt and set aside to cool.
