Makes 24 Sopecitos  

Ingredients:  
2 pounds prepared masa for tortillas
Vegetable oil, ½ inch deep for frying
1 cup black refried beans
1 cup chorizo (pork sausage) fried
1 cup crema, creme fraiche, or sour cream
1 cup ranchero cheese, queso fresco or other firm cheese, crumbled
1 cup lettuce, shredded
1 cup salsa of your choice

Method/Steps:
Preparation: You can prepare the sopas in advance and fry them before serving.

Sopa Preparation: Kneed the masa until soft (add water if necessary). It should have the consistency of play dough, but not too sticky. Divide the masa into 24 portions and form balls the size of a walnut. Put them in a plastic bag to prevent drying. Take each ball and press gently using two pieces of plastic bag or a tortilla press. Place them carefully on a comal (griddle) and cook them over medium heat until the underside is opaque and speckled with brown. This should take about 2 minutes. Remove from the griddle and pinch/mold the dough around the edges to form a little basket. Keep them covered with a kitchen towel. 

Fry Sopas: Heat the vegetable oil in a 10 inch skillet over medium to high heat. Place the sopas in the skillet a few at a time until they are slightly crispy. When fried, keep them in a warm oven until they are all done. Spread each with refried beans, chorizo, crema, cheese lettuce and salsa on top or put on a buffet to let people make their own! Serve immediately.

Recipe adapted by Parties That Cook® www.PartiesThatCook.com from Sazon Cooking School in San Miguel, Mexico.