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Crispy Potato Sopes with Goat Cheese and Herb Salad

Crispy corn and potato sopes are the perfect vessel any number of recipes. We love this one from Rick Bayless, chef/co-owner of Frontera Grill and Topolobampo in Chicago.

Source: Martha Stewart Living, September 1999
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Cook's Notes

Ideally, fresh masa makes the best base for a sopes, but it can be difficult to track down and spoils quickly. Dry masa harina mixed with a little warm water is a fine substitute, and there are several brands available in stores.

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