Potato Sopes with Salsa, Goat Cheese and Fresh Herbs

For the dough

1. In a large bowl, stir the masa harina and warm water together until a smooth dough forms.

2. Press the warm boiled potatoes through a strainer or ricer directly into the bowl with the masa dough.

3. Knead the masa and potato together with your hands until completely smooth and uniform, about 3–4 minutes.

For the sopes

4. Heat a dry griddle or heavy skillet over medium heat.

5. Take a piece of dough about the size of a ping-pong ball (1 1/2 inches) and press it between two sheets of plastic wrap into a disk about 2 1/2 inches across and 1/4 inch thick.

6. Pinch the edges of the disk upward between your thumb and index finger all the way around to create a shallow, rimmed dish or boat shape.

7. Peel off the plastic wrap and lay the sope onto the medium-hot griddle.

8. Cook for about 1 minute, until the bottom sets and holds its shape while the top remains soft.

   Then 1 min of waiting

9. Transfer the sope base to a plate or paper towel and prick the center lightly with a fork to keep it from ballooning when fried.

10. Heat 2 inches of vegetable oil in a cast-iron skillet or deep fryer to 350°F (180°C).

11. Fry the sopes in batches in the hot oil until golden and crisp, turning once, about 1 minute.

    Then 1 min of waiting

12. Drain the fried sopes upside down on paper towels so oil does not pool inside the rims.

13. Spoon a generous teaspoon of salsa into the center of each hot sope.

14. Top with a small mound of mixed greens and herbs, crumbled goat cheese, and chopped onion.

15. Serve warm.