Also known as sopes or pellizcadas, these incredibly moreish fried corn cakes can be topped with any number of delicious ingredients. Try these recommended combinations, or mix and match any of the fillings and salsas in this book to suit your own taste.
Click here to read all about our spice travels to research different recipes!
150g masa harina (Mexican maize flour) or fine polenta
150g self-raising flour (plus extra for rolling)
Oil for frying (sunflower or vegetable oil is best)
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