Sunrise Sopes de Desayuno

Mix the masa harina, warm water, and salt in a large bowl. Knead the dough until smooth and pliable, about 2 minutes. It should feel like soft play dough and not crack at the edges when pressed. Cover with a damp towel and let rest for 10 minutes.

Divide the dough into 8 equal balls. Press each ball into a disc about 3.5 inches across and half an inch thick. You can use a tortilla press lined with plastic or press by hand.

Heat a dry comal or cast iron skillet over medium-high heat. Cook each disc for about 2 minutes per side until lightly golden with some brown spots. Remove from heat.

While the sopes are still warm, use your fingers to carefully pinch up the edges all around to create a shallow rim, forming a small boat shape. Work quickly as the masa sets as it cools.

Cook the chorizo in a skillet over medium heat, breaking it apart with a wooden spoon, until browned and cooked through, about 7 minutes. Drain on paper towels.

Pour about half an inch of vegetable oil into a heavy skillet and heat over medium-high heat. Fry the pinched sopes for about 1 minute per side until crispy and golden. Drain on paper towels.

Fry the eggs sunny-side-up in a separate pan with a little oil or butter, seasoning with salt and pepper.

Assemble the sopes by spreading a layer of warm refried beans in each boat, topping with chorizo, a fried egg, crumbled queso fresco, lettuce, avocado slices, a drizzle of crema, and salsa.