Ground Beef and Potato Sopes

In a small saucepan, combine the Roma tomatoes and serrano or jalapeno peppers. Add enough water to cover them. Bring to a boil over high heat and cook for about 7 minutes, or until the tomatoes and peppers are softened.

Drain the water and let the tomatoes and peppers cool slightly. You can reserve about half a cup of the cooking water if you want a thinner salsa.

Transfer the boiled tomatoes and peppers to a blender. Add the garlic clove, cilantro, half of the sliced onion, and half a cup of water. Blend until smooth. Season with salt and pepper to taste.

In a large bowl, combine the masa harina, baking powder, and salt.

Gradually add the vegetable oil and warm water to the dry ingredients. Mix with your hands until a soft, pliable dough forms. Add more water if needed, but be careful not to make it too sticky.

Knead the dough for about 5 minutes until it is smooth and well combined. It should hold its shape when rolled into a ball.

Heat the canola oil in a large skillet over medium-high heat. Add the sliced onions and cook until softened and translucent, about 5 minutes.

Add the ground beef to the skillet with the onions. Break it up with a spatula and cook until browned. Drain off any excess grease.

Stir in the cumin, garlic salt, salt, and black pepper. Mix well to combine.

Add the diced, rinsed potatoes to the skillet. Pour in the prepared salsa verde and half a cup of water. Stir everything together.

Bring the mixture to a simmer, then reduce heat to low, cover, and cook for about 10-15 minutes, or until the potatoes are tender. Stir occasionally. Taste and adjust seasoning if needed.

Take a portion of masa dough (about the size of a golf ball) and roll it into a ball. Wet your hands slightly with water to prevent sticking. Flatten the ball into a disc, about 1/4 inch thick, and then pinch the edges to create a rim, forming a small bowl or pocket.

Heat about 1-2 inches of canola oil in a deep pot or Dutch oven over medium heat until it reaches about 350°F (175°C). Test the oil by dropping a small piece of dough; it should sizzle immediately.

Carefully place the formed masa discs into the hot oil, presentation side down. Fry for about 2-3 minutes per side, or until golden brown and puffed up. Use a skimmer to flip them gently. Fry in batches if necessary to avoid overcrowding the pot.

Remove the fried sopes from the oil using a slotted spoon or skimmer and place them on a plate lined with paper towels to drain excess oil.

Spread a layer of refried beans onto each fried sope.

Top the beans with a generous amount of the ground beef and potato filling.

Garnish with shredded lettuce, diced tomatoes, diced onion, avocado slices, queso fresco, and a drizzle of sour cream. Add salsa verde if desired.