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Thick corn masa boats topped with crumbled chorizo, beans, lettuce, and crema. These protein-rich antojitos bring bold, spiced flavors to a family snack or light dinner.
In a large bowl, mix masa harina, warm water, and kosher salt until a soft dough forms. Knead for 2-3 minutes to hydrate evenly; cover with a damp cloth and rest for 10 minutes.
Divide the dough into 6 portions. Roll each into a ball, then flatten between your palms or with a tortilla press to about 1/2-inch thick and 4 inches wide.
Heat a large skillet or griddle over medium-high heat (do not oil). Cook each masa disk for 2 minutes per side; they should puff slightly and develop brown spots.
Let the cooked disks cool briefly, then pinch the edges to form a shallow border, creating a boat shape to hold toppings.
In the same skillet, heat 2 tbsp vegetable oil over medium heat. Pan-fry the sopes 30–60 seconds per side until crisp and lightly golden. Set aside on paper towels.
In the skillet, cook chorizo over medium heat, breaking up clumps, until browned and cooked through (6–8 minutes). Drain any excess fat.
Warm the black beans in a small saucepan until just heated; mash lightly with a fork for spreadability.
Assemble sopes: Spread a layer of beans onto each sope, top with crumbled chorizo, then lettuce, crema, and queso fresco. Serve immediately.
