1 c of cooked beans
1 c of cooked meat-carne asada, carnitas, pastor, or any other vegan meat.
1 c shredded cabbage or bag of cole slaw mix
¼ c of crema
¼ c of Estolia’s salsa of choice
Make the masa into small 2-3″ balls.
Keep them on a baking sheet covered with plastic wrap to prevent from drying out.
Take three of the balls and flatten them but not as thin as a tortilla.
Heat oil in skillet.
Add scopes three at a time.
Cook until golden brown and crisp on both sides.
Quickly pinch edge around sopes to form ridge to keep filling from falling off.
Drain on paper towel.
Fill with favorite fillings.