Before trying my hand at making these sopes, I had only read 3 recipes. One suggested cooking the disk of dough, pinching the edges, then finishing it off in an oven. Since the Summer heat hasn’t relented even in September, I was glad to see a different recipe finish the formed shells in oil. However, my pinched masa shells started to disintegrate while swimming in the 1/2″ deep pool of vegetable oil.
The filling of spicy refried beans, crumbled chorizo, crema and cherry tomatoes was good, but the oily base wasn’t pleasant.
After cleaning up, I watched a few YouTube videos to get a better idea of how they should be made.
If there is a “next time” I’ll try to moisten the masa a bit more and start off with thinner disks. The deep-frying step may not be necessary.