Sopes

Ingredients

• 1 cup masa harina
• 3/4 cup warm water
• 1/4 cup vegetable oil
• 1 teaspoon finely chopped serrano chile or 2 teaspoons finely chopped jalapeno (seeds too for extra heat)
• 1 teaspoon very finely chopped garlic (about 2 medium cloves)
• 1 medium white onion, finely chopped
• One 16-ounce can or two 7.6-ounce cans huitlacoche, drained, or 8 ounces mixed wild mushrooms, coarsely chopped
• Salt
• 2 tablespoons chopped fresh cilantro
• 3/4 cup Roasted Tomato-Chile de Arbol Salsa, recipe follows
• 3 tablespoons crema fresca (preferably the Cacique brand), or creme fraiche thinned with a little water
• Crumbled queso fresco (preferably the Cacique brand), for garnish
• 1 pound plum tomatoes (about 4)
• 3 to 6 chile de arbol, depending on how spicy you like it
• 2 tablespoons olive oil
• 4 cloves garlic, crushed
• 1 medium white onion, chopped
• 1/2 cup chopped fresh cilantro
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

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