Seriously Meatless: Sopes De Chile Con Queso

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For the sopes:

2 1/2 cups masa harina

1 3/4 cups hot water

2 tablespoons vegetable shortening

1/2 cup all purpose flour

1 teaspoon salt

1 teaspoon baking powder

Vegetable oil for frying

Finely diced red onion for garnish

For the chile con queso:

4 poblano peppers, roasted, skinned, seeded and sliced thinly

1 cup tomato puree

1 cup water

1 teaspoon vegetable broth powder (optional; I like Seitenbacher)

8 ounces asadero cheese or a mixture of Monterey Jack and cheddar

Salt to taste; start with 1/2 teaspoon

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