Mexicali Benny Recipe

Time30m

Serves4

sope corn cakes, avocado, bacon, chile powder

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Ingredients

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1
Mix the Dough
In a large bowl, combine the corn masa flour, salt, and water. Mix well until a soft dough forms. If the dough is too dry, add a little more water, one tablespoon at a time.
2
Shape the Sopes
Divide the dough into equal portions (about the size of a golf ball). Roll each portion into a ball and then flatten it slightly to form thick discs about 1/2 inch thick. Use your fingers to pinch the edges to create a raised border around each cake.
3
Cook the Sopes
In a large skillet, heat the vegetable oil over medium heat. Cook the sopes for about 4-5 minutes on each side, or until they are golden brown and cooked through. Remove from the skillet and let them drain on paper towels.

4
Cook the Bacon
In the same skillet, cook the bacon slices over medium heat until crispy. Remove and place on paper towels to drain excess fat.
5
Prepare Avocado
Slice the ripe avocados in half, remove the pit, and scoop the flesh out with a spoon. Cut into thick slices or mash lightly with a fork if desired.
6
Assemble the Dish
On each sope corn cake, layer the avocado slices, crumble the crispy bacon on top, and sprinkle with chile powder. Garnish with fresh cilantro and serve with lime wedges on the side.