Albondigas Sope

Directions

1. Start the sope in a large bowl, combining the masa harina and salt, and stir in water and extra virgin olive oil until a dough forms

2. Using your hands, knead the dough until it fully comes together and all the water is absorbed

3. To make sure it is ready, grab a small piece of dough, roll it into a ball and press down with a finger. If edges crack, it is too dry, but if it sticks to your skin, it is too wet. To adjust, add more water or masa harina as needed

4. Divide the dough into 14 balls, and cover them with a clean damp cloth, as you will want them to remain moist

5. Heat the griddle or skillet on medium high while you move on to press the tortilla

6. Take a piece of parchment paper and lay it directly onto the tortilla press and place one masa ball on top of it in the center. Press down gently

7. To note, it should be thicker than a normal tortilla

8. Place the tortilla on the griddle and let cook for 15-20 seconds on each side. Then, transfer it to a plate and let cool. Using your thumb and index fingers, pinch the edges around to create a rim. Cover sopes with towel so they don’t dry out while you pinch the remainder

9. Heat a large skillet with oil. Once the oil is hot, fry 2-3 sopes at a time for about 2 minutes or until they are lightly golden. Remove from oil and let drain on paper towel or wire rack

10. For the albondigas, mix all ingredients in a larger mixing bowl, except the extra virgin olive oil, chicken stock and tomato sauce

11. Form mixture into 1-inch balls.

12. In large pot, heat the extra virgin olive oil. Once hot, add remaining ½ of the chopped onions and let sauté until translucent or for about 4 minutes on low heat

13. Add tomato sauce and ½ of the chicken stock. Let it heat through and then start adding the meatballs gently, one at a time. Cover the pot and let them simmer for 30 minutes

14. Last, add salt pepper and a dash of cayenne if you like it spicy

15. To assemble, take one crispy sope and layer 2-3 meatballs on top, plus sauce

16. Garnish with cilantro, cotija, crema, crispy parsley and hot sauce