For corn filling: In a medium sauté pan, cook chorizo and corn for 10 minutes, crumbling the chorizo with a wood spoon while cooking. Season with salt and pepper and keep warm. For sopes: Place the ...

Sopes are a traditional Mexican dish that originated in the central and southern regions of Mexico. They consist of a rounded base of fried corn cake topped with refried beans, cheese, meat and ...

1. For the refried beans, cover pinto beans with cold water and set aside to soak overnight. 2. Drain soaked beans, and transfer to a medium saucepan with chicken stock. Bring to a simmer over medium ...

If making flour tortillas is all about the rolling pin, corn tortillas are all about the press. No flour dusting, no endless rolling, no lard-lubricated hands. Not to imply that corn tortillas are a ...