Mexican sopes with spicy black beans | Crispy street food

In a bowl, mix the corn flour with the salt, then gradually add about 180-200 ml of lukewarm water until you get a soft, easily pliable dough.

Divide the dough into 8 equal balls, then flatten them into discs about 1 cm thick. Cook both sides in a dry, hot skillet for 1-2 minutes until a crust forms.

Remove the discs from the heat, and while they are still warm, pinch up the edges with your fingers to form a small rim. Then fry them in 3 tablespoons of hot oil until crispy on both sides.