Green Chorizo Sopes with Black Beans, Cumin Zucchini and Fresh Cheese

Instructions

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   1. Preheat the oven to 400°F (200°C). Place the tomatillos, serrano chile, and 1 garlic clove on a small tray. Drizzle with 1 tablespoon (15 ml) vegetable oil and roast for 12 to 15 minutes, until the tomatillos are soft and lightly browned.

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   2. Meanwhile, make the dough. Mix the masa harina with 1 teaspoon (6 g) salt and the warm water in a bowl until a soft, moist dough forms that is not overly sticky. Let it rest for 10 minutes covered with a cloth.

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   3. Blend the roasted tomatillos, serrano chile, roasted garlic, cilantro, parsley, spinach, pumpkin seeds, 1/2 teaspoon (2 g) cumin, oregano, and 1/4 cup (60 ml) water until you have a thick green sauce.

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   4. Heat a large skillet over medium heat. Add 1 tablespoon (15 ml) vegetable oil and sauté half of the white onion with 2 chopped garlic cloves for 2 to 3 minutes. Add the ground pork and cook for 6 to 8 minutes, breaking it up as it cooks.

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   5. Pour the green sauce over the pork, mix well, and cook for 8 to 10 minutes over medium heat until the liquid reduces and the green chorizo is juicy but not watery. Keep warm.

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   6. In another skillet, heat 1 teaspoon (5 ml) vegetable oil over medium heat. Add the remaining white onion and cook for 2 minutes. Add the cooked black beans with 1/4 cup (60 ml) of their liquid or water, season with a pinch of salt, and lightly mash. Cook for 4 to 5 minutes until creamy. Set aside.

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   7. In the same skillet or another one, heat 1 teaspoon (5 ml) vegetable oil over medium heat. Add the zucchini, the remaining cumin, and a pinch of salt. Sauté for 4 to 5 minutes until tender but still firm.

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   8. Divide the dough into 8 equal portions. Shape into balls and flatten into discs about 3 1/2 inches (9 cm) wide. Cook the discs on a comal or dry skillet over medium heat for 1 to 2 minutes per side. While still warm, pinch the edges to form the classic sope rim.

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   9. Heat 1 tablespoon (15 ml) vegetable oil in a skillet over medium heat. Cook the sopes for 1 to 2 minutes per side until lightly crisp outside and tender inside.

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    10. Spread each sope with the mashed black beans. Top with the green chorizo, cumin zucchini, crumbled fresh cheese, and radishes. Finish with lime juice and the remaining cilantro. Serve immediately.