Mix flour with salt and gradually stir in the oil and nearly all of the water. Mix together until a soft dough forms, with the consistency similar to playdough.
Divide the dough into 10 pieces and roll them into balls, cover with plastic wrap.
Line a tortilla press with plastic wrap. Press one ball of dough at a time.
Heat a pan over high heat. Place the tortilla onto the griddle, and cook until it looks dry on the top, about 1 minute.
Flip over and cook another 20 to 30 seconds until fully cooked.
Place the cooked sope on a baking sheet and wait about 30 seconds until it has cooled, pinchedges up with your fingers to form borders. Continue for all sopes.
In a medium skillet, heat oil over medium heat. Add onions, stir and cook until translucent. Reduce heat to low. Stir in black beans, cumin, salt, and cilantro. Remove from heat.
To serve, spread sopes with black bean mixture, top with pickled onions, kale chips, cotija cheese, and crema.
To make kale chips:
Wash kale and shake to remove excess water. Tear up and spread in a single layer on cookie sheets.
Drizzle with olive oil and salt. Massage leaves to evenly spread around oil and salt.
Put oiled kale in the oven and set to 300F. Allow kale to sit in the oven while it heats to 300F. About 5 minutes after it reaches 300F, turn oven off. Keep kale in oven.
After 10 minutes, toss kale around on tray. Continue to leave in off oven until has cooled.
Potato taquitos are my “Mexican” re-stuffed baked potatoes. They are crispy on the outside and creamy on the inside. I love to top them with sour cream, guacamole, and salsa. Just like I would with any baked potato!
