Sopes De Chile Con Queso

Ingredients

• For the sopes:
• 2 1/2 cups masa harina
• 1 3/4 cups hot water
• 2 tablespoons vegetable shortening
• 1/2 cup all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• Vegetable oil for frying
• Finely diced red onion for garnish
• For the chile con queso:
• 4 poblano peppers, roasted, skinned, seeded and sliced thinly
• 1 cup tomato puree
• 1 cup water
• 1 teaspoon vegetable broth powder
• 8 ounces asadero cheese or a mixture of Monterey Jack and cheddar
• Salt to taste; start with 1/2 teaspoon

Directions

1. Stir the masa and hot water together until fully blended, then cover the bowl and leave it alone for 30 minutes. While it rests, make the chile con queso: in a saucepan, bring the sliced peppers, tomato puree, water, and broth powder to a gentle simmer, then cook until the mixture thickens and reduces, about 10 minutes. Take the pan off the heat, fold in the cheese so it melts into the sauce, and season with salt to taste. If you are serving right away, keep it warm; otherwise, chill it until you need it.
2. Work the remaining sope ingredients into the dough. Heat a comal or griddle over medium high. Portion the dough into 16 pieces, shape them into balls, each about 1 1/4 inches across, and keep them covered with plastic wrap.
3. With a lined tortilla press or your hands, flatten 1 ball into a round about 3 1/2 inches wide and about 1/4" thick. Cook it on the griddle for 10 seconds per side, then take it off. Let it sit briefly, just until it is cool enough to handle, then use your fingers to push the dough from the center outward, making a raised rim around the edge about 1/4" thick and 1/2 inch tall. Put it back on the griddle, flat side down only, for 1 minute, then transfer it to the side and keep it covered until frying time.
4. Shape and griddle the rest of the masa balls the same way. Once the rhythm feels easy, you can work with 2 at a time at different stages.
5. To finish, pour 3/4" of vegetable oil into a large skillet and warm it over medium-high heat. When a small piece of dough sizzles as soon as it hits the oil, add the sopes with the rimmed side facing down. Fry for about 45 seconds to 1 minute, until crisp with golden brown patches, then move them to paper towels to drain.
6. Spoon about 1/4 cup of the chile con queso into each sope, scatter a little red onion over the top, and serve.