Description
Mexican sopes recipe celebrates street-style corn masa cakes topped with savory proteins and fresh garnishes. Crispy edges and hearty toppings make these traditional antojitos a delightful culinary experience you’ll crave again and again.
Ingredients
Scale
- 1 cup refried beans (black or pinto), warmed
- 1 cup cooked shredded chicken, beef, or chorizo
- 2 cups masa harina (corn flour, such as Maseca)
- 1.5 cups warm water (plus more as needed)
- ¼ tsp salt
- ¼ cup crumbled queso fresco or cotija cheese
- ¼ cup Mexican crema or sour cream
- ½ cup shredded lettuce or finely chopped cabbage
- ¼ cup diced tomato or pico de gallo
- Salsa (red or green), to taste
- Chopped onion (optional)
- Fresh cilantro (optional)
- Vegetable oil, for frying
Instructions
- Dough Preparation: Mix masa harina with salt and warm water, kneading until a smooth, pliable consistency forms. Adjust moisture by adding water sparingly if the mixture appears dry or crumbly.
- Shaping and Forming: Divide the dough into equal portions, rolling each into uniform balls. Gently press and shape into thin, circular discs with smooth edges measuring about three-quarters of an inch wide.
- Initial Cooking: Heat a griddle or skillet over medium temperature. Place dough discs on the surface, cooking methodically to develop a light golden-brown coloration and firm internal structure on both sides.
- Sculpting and Crisping: While discs remain warm, carefully pinch and fold the edges upward, creating a raised border. Submerge partially cooked sopes in sizzling vegetable oil, frying until achieving a crisp, bronzed exterior. Transfer to absorbent paper to remove excess oil.
- Final Assembly: Spread a layer of creamy refried beans as the base. Strategically top with seasoned meat, crisp lettuce, diced tomatoes, crumbled cheese, drizzled crema, zesty salsa, and complementary garnishes to complete the culinary masterpiece.
Notes
- Moisture Management: Achieve perfect dough consistency by gradually adding warm water, ensuring the masa harina mixture remains cohesive and pliable without becoming too sticky or dry.
- Heat Control: Maintain medium-low heat while cooking sopes to prevent burning, allowing even browning and developing a crisp exterior without scorching the delicate dough.
- Oil Temperature Precision: When frying, keep oil at a steady 350-375°F to guarantee a golden, crispy texture without absorbing excessive grease or becoming soggy.
- Versatile Topping Strategy: Customize sopes for dietary preferences by offering vegetarian protein alternatives like black beans, grilled vegetables, or plant-based crumbles to accommodate different nutritional needs.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 30 mg