Handmade Small Thick Corn Sopes, Garlic-guajillo Mushrooms

  • 500 g Corn dough
  • 200 g Refried black beans
  • 100 g Queso fresco, Cotija or any Mexican crumbly cheese
  • 200 g Mushrooms
  • 2 pcs.  Garlic cloves
  • 1/2 pc. Lime, juice only
  • 2 pcs. Guajillo peppers
  • to taste Salt
For Mushrooms
  • Sauté chopped garlic in a pan, and later the sliced, clean Guajillo peppers
  • Add sliced mushrooms to the same very hot pan
  • Add lime juice and salt to taste. Reserve on the side
For Sopes
  • Shape fresh corn masa into thick small sopes
  • Cook over medium fire on skillet or griddle until half-cooked
  • Take out of fire and pinch around
  • Use a little lard to pan fry over two sides, until cooked
  • Fill with desired quantity of beans, top with mushroom mixture
  • Sprinkle with cheese crumbles
  • Serve warm as appetizer with assorted salsas