Sopes Recipe
Mexican · Main course · 50 min total
Sopes are thick, fried masa cakes topped with refried beans, meat, lettuce, cheese, and salsa. This recipe makes a classic Mexican antojito perfect for a hearty snack or light meal.
30
min prep
min prep
20
min cook
min cook
6
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 2 cups masa harina
- 1 1/4 cups warm water
- 1/2 teaspoon salt
- 1 cup refried beans, warmed
- 1 cup shredded cooked chicken or beef
- 1/2 cup crumbled queso fresco
- 1/2 cup shredded lettuce
- 1/4 cup crema or sour cream
- 1/4 cup salsa roja or verde
- Vegetable oil for frying
Instructions
- In a bowl, mix masa harina and salt. Add warm water gradually and knead until a smooth, soft dough forms. Cover with a damp cloth and let rest for 10 minutes.
- Divide dough into 6 equal balls. Press each ball between two pieces of plastic wrap into a 4-inch round, about 1/4-inch thick.
- Heat a comal or skillet over medium heat. Cook each sope for 2-3 minutes per side until lightly browned and cooked through. Remove from heat.
- While still warm, pinch the edges of each sope to form a small rim. Set aside.
- In a deep skillet, heat about 1/2 inch of vegetable oil to 350°F. Fry each sope for 1-2 minutes per side until golden and crispy. Drain on paper towels.
- Spread a layer of refried beans on each sope. Top with shredded chicken, lettuce, queso fresco, crema, and salsa. Serve immediately.
Tips
- For a vegetarian version, omit meat and add avocado slices.
- Sopes can be made ahead and reheated in a dry skillet.
- Adjust the thickness of the masa rounds to your preference.
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