Mexican Sopes

Sopes. Ahhh, what shall I put in them??

I have a lot of Mexican friends, and I've eaten a lot of their food. But I always happened to be missing when Sopes were on the table... So I figured I'd make them for myself! And how can you have Avocado Week without some Mexican food?!! This recipe came from a Better Homes and Gardens Special Issue on Mexican recipes, but I used my own filling...

SOPES

1 1/2 cup masa harina (in the baking isle)
2 tbsp all-purpose flour
1/2 tsp salt
1/2 cup water
1 egg, beaten
1/4 cup shortening, melted (I used butter)

1. For dough, combine masa harina, flour and salt. Stir in water and egg. Add melted shortening; mix well. Gently knead until it is moist but holds its shape. Cover and chill for one hour.
2. Divide the dough into 24 portions. Roll one portion into a ball. On a well-floured surface, flatten into a 2-3-inch round. Form a shell by pinching up the edges. Repeat with the other portions. (OR: divide dough into 12 portions and make BIGGER ones!!!)
3. Pour about 1/2 inch of oil into a saucepanHeat on medium heat to about 365 degrees (I just dropped a little crumb into the oil to make sure it was hot enough...) Fry one or two at a time first upside-down, 30-60 seconds until crisp, then flip over to fry another 30 seconds or so.
Drain upside-down on a paper towel.

Filling: 
3 breasts chicken, cooked and shredded
1 can beans, black or pinto
1/2 can green chiles
cheese (ideally, Queso Fresco)
avocado, sliced
tomato
lettuce
salsa
sour cream

Cook over medium-high heat: chicken and beans, and green chiles; then spoon into sopes. Top with other ingredients. Done!

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