Sopes de Carnitas con Salsa Verde Fresca

Ingredients

• 2 cups masa harina
• 1.5 cups (approx.) warm water
• 0.5 tsp salt
• 0.75 cup (for frying) vegetable oil
• 4 medium, husked and rinse tomatillos
• 1 to 2, stemmed serrano chiles
• 0.25 medium white onion
• 1 large garlic clove
• 0.5 cup, packed cilantro
• 1 tbsp lime juice
• 0.5 tsp salt
• 1 lb, shredded and reheate carnitas
• 1 cup, warmed refried beans
• 1 cup, shredded lettuce
• 0.5 cup, crumbled Cotija cheese
• 0.5 cup crema mexicana or sour cream

Instructions

1. Prepare the Salsa Verde Fresca: Combine 4 medium tomatillos, 1-2 serrano chiles (adjust to spice preference), 1/4 medium white onion, and 1 large garlic clove in a blender. Blend until fairly smooth.
2. Add 1/2 cup packed cilantro, 1 tablespoon lime juice, and 1/2 teaspoon salt to the blender. Pulse until the cilantro is chopped and incorporated, but don't over-blend; you want a slightly chunky texture. Taste and adjust seasoning as needed, then set aside.
3. Make the masa dough for the sopes: In a large bowl, combine 2 cups masa harina and 1/2 teaspoon salt. Gradually add about 1.5 cups warm water, mixing with your hands until a soft, pliable dough forms. It should not be sticky or crumbly. If too dry, add more water, 1 tablespoon at a time; if too wet, add more masa harina.
4. Divide the masa dough into 8 equal portions. Roll each portion into a smooth ball. Using a tortilla press (lined with plastic wrap or a cut-open plastic bag) or your hands, flatten each ball into a thick disc about 3-4 inches in diameter and 1/4-inch thick.
5. Cook the sopes discs: Heat a dry comal or large non-stick skillet over medium-high heat. Cook each masa disc for 1-2 minutes per side until lightly cooked through, firm but not crispy. Transfer to a plate.
6. Form the sopes edges: While the discs are still warm (but cool enough to handle), use your fingers to pinch up a rim around the edge of each disc, creating a raised border, about 1/2-inch high. If the dough cools too much, it might crack; you can briefly re-warm it on the comal.
7. Fry the sopes: Heat 3/4 cup vegetable oil in a large skillet over medium heat. Fry the formed sopes in batches for 2-3 minutes per side, until golden brown and slightly crispy. Transfer to a paper towel-lined plate to drain.
8. Warm the fillings: Reheat the 1 lb shredded carnitas in a separate pan until hot and slightly crispy, if desired. Warm 1 cup refried beans in a small saucepan.
9. Assemble the sopes: Spread a thin layer of warm refried beans onto the base of each fried sope. Top generously with the reheated carnitas.
10. Spoon a generous amount of the fresh Salsa Verde Fresca over the carnitas. Garnish with shredded 1 cup lettuce, 1/2 cup crumbled Cotija cheese, and a drizzle of 1/2 cup crema mexicana or sour cream. Serve immediately.

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