- 1 cup (240 ml) dry pinto beans
- 4 cups (960 ml) chicken stock
- 2 tbsp (30 ml) lard
- 1 white onion, diced
- 2 tbsp (30 ml) epazote
- 1 cup (240 ml) masa harina, or corn flour
- 1 tsp (5 ml) salt
- 1/2 tsp (3 ml) baking powder
- 3/4 cups (180 ml) room temperature water
- 2 tbsp (30 ml) lard
- 1 cup (240 ml) green tomatillo sauce
- 2 cups (480 ml) refried beans
- 4 quail eggs
- 1/4 cup (60 ml) Cotija cheese
- 1 tbsp (15 ml) cilantro, chopped
- Cover pinto beans with cold water and set aside to soak overnight.
- Drain soaked beans, and transfer to a medium saucepan with chicken stock.
- Bring to a simmer over medium heat, and cook beans for 90 minutes, or until tender.
- Remove from heat.
- Using a fine mesh sieve, strain beans, reserving broth and beans for later use.
- In a skillet, heat lard over medium-high heat.
- Add onions and stir and cook for 3-4 minutes, or until onions start to soften.
- Add pinto beans, epazote and a ladleful of the reserved chicken stock.
- Bring to beans to a simmer and cook, mashing the beans occasionally with a large spoon, for 6-7 minutes, or until liquid has reduced and beans are creamy and thick.
- Season with salt, and remove from heat.
- Reserve beans for sopes tapatios.
- Preheat oven to 375F (190C).
- Using your hands, mix together masa harina, salt, baking powder and water in a large bowl.
- Continue mixing until dough is firm and ingredients are fully incorporated.
- Divide dough into four portions and roll each portion into a ball.
- Set one ball on top of a piece of plastic wrap and cover with a second sheet of plastic wrap.
- Using a plate, press balls into 1/2-inch thick rounds.
- Set round aside and repeat with remaining dough.
- In a frying pan, heat lard over medium-high heat.
- Place dough rounds in the hot lard and cook for 3-4 minutes, until lightly browned on the bottom.
- Flip and continue cooking for 3-4 minutes, until lightly browned on the second side.
- Remove from heat and repeat with remaining dough rounds.
- Using your fingertips, crimp the edges of the sopes upwards to form an edge.
- Spoon refried beans into the centre of each sopes and top with tomatillo sauce.
- Using the back of a spoon, form a hollow in the beans and tomatillo sauce.
- Crack a quail egg over each sopes.
- Place sopes on a parchment-lined baking sheet and bake for 4-5 minutes, until egg whites are firm.
- Garnish sopes with Cotija cheese and cilantro.
- Serve hot.