Directions

Prepare the hibiscus

1. Combine water and jamaica flowers in a large saucepan over medium-high heat. Bring to a boil and cook for 10 minutes. Remove from heat, add prunes, and let steep until very soft, about 2 hours. 

2. Once very tender, set a fine mesh strainer over a large container. Drain jamaica and reserve the cooking liquid to make Agua de Jamaica. Set soaked jamaica and prune mixture aside. 

Make the avocado crema

1. Combine all the ingredients in a blender and blend until very smooth. Cover and refrigerate until ready to serve. 

Make the masa

1. Combine the masa harina and salt in a large bowl. Add water, starting with 2 cups, and mix with a wooden spoon. Add more water a bit at a time, until a soft, supple dough forms. Cover with plastic wrap and set aside while you make the filling. 

Make the filling

1. Heat olive oil in a large frying pan over medium heat. Once shimmering, add onions and season with salt and pepper. Cook, stirring occasionally, until golden brown and soft, about 10 minutes. Add jamaica-prune mixture, garlic, and spinach. Cook, stirring until spinach is just wilted. Taste and add more salt if needed. Cover and keep warm while you cook the sopes. 

Cook the sopes

1. Heat a comal or cast iron over medium heat for at least 3 minutes or until hot, but not smoking. While comal is heating, grab a lemon-sized piece of dough, and roll into a smooth ball. If the ball cracks while you roll it, return the piece you just grabbed to the bowl, add more hot water to the dough, a tablespoon at a time and work in until it is soft. If it sticks badly to your hands, flour your hands with masa harina, then start again. 

2. Pat the ball between your palms, back and forth, until it is a ½ inch thick round. Place the round on the hot comal and let cook, undisturbed, until a crust forms and easily moves around in the pan, about 2 minutes. Flip and cook for an additional 2 minutes. 

3. Remove the sope from pan and let cool a minute or so, just long enough to keep your hands from burning. Make a slightly raised border around the sope by pinching the edge between your thumb and index finger to create a retaining wall of sorts. Repeat with the remaining dough. 

Assemble the sopes

1. Spoon the jamaica-spinach mixture on top of the sopes, covering the entire surface inside the border. Add a dollop of avocado crema and some crumbled queso fresco, if using. Serve 2-3 per person as a main course or 1-2 for an appetizer.