Authentic Mexican Sopes
Traditional Mexican sopes with refried beans, shredded chicken, and fresh toppings.
20 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 2 cups masa harina
- 1 1/4 cups warm water
- 1/2 tsp salt
- 1 cup refried beans
- 1 cup shredded chicken
- 1/2 cup crumbled queso fresco
- 1/2 cup shredded lettuce
- 1/4 cup Mexican crema
- 1/4 cup salsa verde
- 2 tbsp vegetable oil
Nutrition Facts
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Instructions
Make the dough: In a bowl, mix masa harina, warm water, and salt until a smooth dough forms. If too dry, add more water 1 tbsp at a time.
Shape the sopes: Divide dough into 8 equal balls. Press each into a thick 3-inch circle, then pinch edges to form a small rim.
Cook the sopes: Heat oil in a skillet over medium heat. Cook each sope for 2-3 minutes per side until lightly golden. Drain on paper towels.
Assemble the base: Spread 1-2 tbsp refried beans on each sope, then top with shredded chicken.
Add toppings: Garnish with lettuce, queso fresco, a drizzle of crema, and salsa verde.
Serve immediately while warm with extra salsa on the side.
Chef's Tips
- Dough consistency: The masa dough should feel like Play-Doh - not sticky but pliable. Adjust water as needed.
- Keep warm: Place cooked sopes in a tortilla warmer or wrapped in a clean kitchen towel to stay warm.
- Vegetarian option: Substitute chicken with sautéed mushrooms or roasted vegetables.
- Make ahead: Prepare masa dough up to 2 hours in advance, keeping it wrapped in plastic.
- Authentic touch: For extra flavor, mix achiote paste into the refried beans.
