Tinned Fish Sopes

Step 1

Put your masa harina in a large bowl. Add warm water, starting with 2 cups, and mix, kneading with your hands, for about three minutes. Add more water if needed, a bit at a time, until the dough reaches a Play-Doh-like consistency. Cover with a damp paper towel and let rest while you make the other components.

Step 2

Portion the masa into 8 equal-sized balls (68 g each).

Step 3

Using a tortilla press, your hand or the bottom of a glass, press the masa into 1 cm discs and cook on a preheated comal or griddle, flipping after about a minute and a half, until each side gets a bit of char.

Step 4

Remove from the heat and pinch around the edges to create a base for the sope (careful not to burn your fingers!).

Step 5

Mash the avocado in a bowl or molcajete and season with lime and salt to taste. Reserve.

Step 6

In a bowl, break the fish into large pieces and mix in the tomatoes, cucumber, Serrano, carrots, lime and salt to taste.

Step 7

Reheat the sopes (pinched ridge side-down) until the base is crispy. To the base of the sope, add the guacamole followed the fish mixture. Garnish with pickled red onion and hot sauce to taste and enjoy.