Huevos Rancheros with Clam Salsa on Handmade Sopes - masa harina

Method

• For the sopes: Mix the masa harina with the salt and slowly add 1 cup water.
• Combine until the masa turns into a soft dough and forms a ball.
• Grab a small ball of dough about the size of a lemon and form a patty 1/2-inch thick.
• In a saute pan, add 1 tablespoon vegetable oil and lightly fry the patty on both sides for 2 to 3 minutes each side.
• Remove from the pan and cool slightly.
• Add more vegetable oil to the pan, about a 1/2-inch up the side of the pan, and heat.
• In the meantime, start forming the sopes by pushing into the center of each patty to create a small shallow bowl or "sope".
• Fry the sopes for a second time until golden brown.
• Set aside.
• For the clam salsa: Bring a small pot of water to a boil and add the tomatoes, onion and jalapeno.
• After 10 to 15 seconds, pull out the tomato and peel the skin.
• Place in a blender.
• Continue to boil the onion and jalapeno for 10 more minutes.
• Remove from the pot and add to the blender.
• Add the clams to the water and cover.
• Cook over high heat until the clams open, about 5 minutes.
• In the meantime, add the cilantro, garlic and salt to the
• blender and pulse 1 to 2 minutes.
• Pour into a bowl and set aside.
• Once the clams have cooked, remove the meat from the shells and add to the salsa.
• Taste and adjust seasoning if necessary.
• For the huevos rancheros: In a saute pan over medium heat, add the olive oil and eggs.
• Just as the eggs start coming together, add the tomatoes, cilantro and beans.
• Scramble until soft.
• Season with salt and pepper.
• To build the sopes: On each sope, place a spoonful of the eggs, top with salsa and include 3 to 4 clams.
• Top with some cojita cheese and a drizzle of hot sauce.