Description
Sopes are thick, handmade corn tortillas with pinched edges, topped with layers of refried beans, meat, cheese, lettuce, and salsa. They’re a popular Mexican street food and perfect for a casual dinner or party appetizer.
Ingredients
For the sopes (masa shells):
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2 cups masa harina (corn flour for tortillas)
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1 1/4 cups warm water (more as needed)
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1/4 teaspoon salt
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Vegetable oil for frying
For the toppings:
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1 1/2 cups refried beans (pinto or black)
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1 cup shredded cooked meat (chicken, beef, or pork) — optional
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1/2 cup crumbled queso fresco
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1/2 cup shredded lettuce
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1/4 cup chopped onion
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1/4 cup Mexican crema or sour cream
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Salsa of choice (green or red)
Instructions
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Make the Dough:
In a bowl, mix masa harina, salt, and warm water. Knead until a soft, non-sticky dough forms. Add more water if needed. -
Form the Sopes:
Divide dough into 10–12 balls. Flatten each into a thick tortilla (about 3–4 inches wide). Cook on a dry hot griddle (comal) for about 1–2 minutes per side until lightly browned. -
Shape the Edges:
While still warm, pinch the edges of each sope to form a shallow rim. Let them cool slightly. -
Fry the Sopes:
Heat 1/4 inch of oil in a skillet over medium heat. Fry sopes until golden and slightly crispy, about 1–2 minutes per side. Drain on paper towels. -
Assemble the Sopes:
Spread a layer of refried beans over each sope. Top with meat (if using), lettuce, cheese, onions, crema, and salsa.
Notes
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You can skip frying for a lighter version — just toast the sopes until firm.
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Swap beans or toppings to fit dietary needs.
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Great for using leftover shredded chicken or pork carnitas.