In Mexico corn masa is used to make all sorts of little delicacies and snacks called antojitos. Here it is used to make sopes (pronounced so-pays). These addictive, crumbly dough cases are tart-like in appearance and traditionally shaped flat with a rim. Sopes can be filled with so many delicious ingredients, such as bean purée, chopped salad, salty cheese, shredded meat or spicy salsa. They can also be made larger for a great breakfast dish filled with braised tomatoes and chorizo topped with poached eggs. Here’s a more delicate approach, filling the tart with asparagus purée and achiote prawns (shrimp) along with plantain and corn, both everyday South American staples.