Name: Breakfast Sopes With Refried Beans, Queso Fundido, Poached Eggs, and Salsa
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 6
Cuisine: Mexican
Ingredients: 1/2 cup (240ml) orange juice (from 2 oranges); 1/2 cup (240ml) lime juice (from 5 limes); 1/4 cup (120ml) grapefruit juice (from 1 grapefruit); 1 medium red onion, peeled, ends trimmed, and thinly sliced (8 ounces; 227g); 2 to 4 habaneros, stemmed and thinly sliced; One 1-inch-thick pineapple ring from 1 pineapple with core and rind removed; 2 1/4 cups (225 grams) masa harina; 1 1/2 teaspoons Kosher salt; for table salt use half as much by volume, plus salt for sprinkling; 1 1/2 cups (360 ml) water; 2 cups neutral oil such as vegetable or canola oil, for frying; 4 strips bacon, cut into thin pieces; 2 thai chilies, stemmed and thinly sliced into rings; 4 ounces (113 grams) queso Oaxaca, grated; 4 ounces (113 grams) extra-sharp white cheddar, grated; 2 cups Perfect Frijoles Refritos; 6 poached eggs; Minced fresh cilantro leaves and tender stems

1 For the Xnipec: Adjust oven rack to the upper-middle position and preheat the broiler. In a medium bowl, combine the orange juice, lime juice, grapefruit, red onion, and habanero. If the onion or habanero is sticking out of the liquid, push them down to submerge; set aside.

2 Set pineapple slab on a rimmed baking sheet and broil until charred on both sides, about 2 minutes per side. Once cool enough to handle, dice into 1/4-inch pieces and stir into the onion-juice mixture. Let sit at room temperature for at least 30 minutes or up to 4 hours. (The mixture can be refrigerated in an airtight container for up to 3 days.)

3 For the Sopes: In a large bowl, combine masa harina, salt, and water. Using your hands, mix the ingredients into a uniform dough. To test the masa, roll it into a small ball and gently crush it between your palms. If it sticks to your hands, add another tablespoon of masa harina. Once the masa is smooth and pliable, roll it into 6 uniformly sized balls.

4 To form the sopes, place 1 masa ball on a work surface and flatten it into a pancake. Then, fold the outer 1-inch edge of the dough and pinch to create a 1-inch tall border that stands straight up. Using the tips of your fingers, press the inside of the shaped sopes base into an even thickness.

5 In a large skillet or wok, heat oil over medium-high heat to 350℉ (175°C). (Oil should measure about 1/2 inch deep.) Add 2 sopes flat side down, and fry until the bottom side crisps and turns golden, about 2 minutes. Carefully flip over and fry until the inside surface is crisp and golden, about 2 more minutes. Using a spider skimmer, lift the sopes and let any trapped oil drip back into the pot. Place on a paper towel–lined rack, sprinkle lightly with salt, and repeat in batches of 2 at a time with the remaining sopes.

6 For the Queso Fundido: Heat oven to 400℉ (205°C). In a 10-inch stainless-steel skillet, add bacon and cook over medium heat, stirring occasionally, until bacon is rendered and crisp, 5 to 10 minutes. Add Thai chiles and cook until softened and fragrant, about 30 seconds. Using a slotted spoon, transfer bacon and chiles to a large bowl. Add queso Oaxaca and cheddar to the bacon mixture and toss to combine.

7 In a 3-quart casserole dish, spread refried beans in an even layer. Top with the cheese-bacon mixture and bake until warmed through and the cheese is melted, about 10 minutes.

8 To assemble: Fill each sope with the bean and queso fundido mixture on the base of each sope. Top each with a poached egg, minced cilantro, and the prepared xnipec. Serve, passing the remaining xnipec.