Serves 1
Directions
- 1Grind the nixtamalized corn using a stone mill.
- 2Shape the masa into small thick tortillas (gorditas) and cook them on a comal.
- 3Pinch the edges of the cooked tortillas to create the signature sope shape.
- 4Fry the sopes in manteca in a large pan.
- 5Drain excess fat from the fried sopes.
- 6Top the sopes with frijoles, carnita molida, verdura, queso, and salsa.
Ingredients
- 1 bucket nixtamalized corn
- to taste manteca
- to taste frijoles
- to taste carnita molida
- to taste verdura
- to taste queso
- to taste salsa
Equipment
stone millcomalpan
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