MEXICAN BEAN FILLED CORN SHELLS (SOPES)

Sopes are little fried masa cups filled with beans and garnishes.

FOR THE FRIJOLES CON CHORIZO:
1 cup dried pinto beans, sorted, soaked overnight, drained and rinsed
Hot water
1/2 small onion, chopped
1 large garlic clove, minced
Salt
1/4 lb. chorizo, casings removed, browned and crumbled

Place soaked beans in a large saucepan. Cover with hot water. Bring to a boil; reduce heat and add onion and garlic. Simmer with the lid ajar for 2 hours.

Add salt to taste and simmer 2 to 4 hours longer or until beans are very tender.

Add drained beans to chorizo. Add a little cooking liquid. With a potato masher, mash beans and meat together. Continue cooking to desired consistency.

FOR THE SALSA MEXICANA:
2 small tomatoes (about 1/2 lb.), peeled, and chopped
1 serrano chile, seeded and chopped
1/4 cup cilantro leaves, chopped
1/3 cup chopped onion
1/4 tsp. salt

Combine all salsa ingredients. Set aside to be served at room temperature. Makes 1 1/4 cups.

THE OTHER INGREDIENTS:
1 1/2 cups instant masa
3/4 cup water
Oil for frying
8 oz. (about 2 cups) shredded Cheddar cheese
1/2 head iceberg lettuce, shredded
6 radishes, thinly sliced
Your favorite guacamole
Sour cream

Mix masa with the water. Add a little more water if needed to make a smooth dough.

Line the bottom of a tortilla press with plastic wrap.

Preheat an ungreased griddle over medium-high heat.

Shape dough into 16 to 18 balls about 1 inch in diameter or slightly larger. Place 1 ball at a time in the press.

Cover with more plastic wrap, press with the palm of your hand to flatten slightly, close press firmly and then open. The tortilla should be about 3 1/2-inch in diameter. Remove plastic.

Cook tortillas one at a time on hot griddle 10 seconds on each side; do not overcook. Remove from griddle and immediately fold up edges, pressing and pinching to form a firm rim 1/2-inch high. Use cloth towel if tortilla is too hot.

Return to griddle and cook the bottom 1 minute.

Just before serving, pour oil 1/4 inch deep in a medium skillet.

Heat to 365 degrees F (185 degrees C).

Fry each sope until lightly browned and crisp. Drain on paper towels.

Fill with a spoonful of hot Frijoles con Chorizo. Add some of the cheese, lettuce and radish slices. Top with a spoonful of Salsa Mexicana, a spoonful of guacamole and a little sour cream.

Makes 16 to 18 sopes