Sopes
Thick corn masa cakes griddle-cooked, then hand-pinched around the edge while still warm to raise a rim before a brief fry, so beans, meat, and salsa sit piled openly on top rather than stuffed inside. The raised, pinched border is what separates a sope from a gordita's sealed, split-and-stuffed pocket or a tlacoyo's filling baked in from the start.
Meat-optional
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups masa harina
- 1 1/4 cups warm water
- 1/2 tsp salt
- Oil or lard, for frying
- 1 cup refried beans
- 2 cups shredded cooked chicken or pork (or sauteed mushrooms/nopales)
- 1/2 cup shredded lettuce
- 1/2 cup crumbled queso fresco
- 1/4 cup Mexican crema
- Salsa roja or verde
- Diced white onion and cilantro
Steps
- Mix the masa harina, water, and salt into a smooth, soft dough. Cover and rest 10 minutes.
- Divide into 8 balls, about 50g each, and press each into a 7-8cm round about 1cm thick.
- Cook on a hot comal or griddle 2-3 minutes per side until just set but not fully browned.
- While still warm, pinch and fold up the edges of each disc with your fingers to form a 1cm rim, sealing the border into a shallow boat.
- Heat oil or lard to 175C and shallow-fry each sope base-down 2-3 minutes until golden and crisp, then briefly fry the sides.
- Drain on paper towels, then spread with refried beans, and top with meat, lettuce, queso fresco, crema, salsa, onion, and cilantro. Serve immediately.