Sope Recipe

Make masa dough

In a medium bowl combine masa harina, salt and baking powder. Gradually add warm water and 1 tablespoon oil, mixing with your hands until a soft, pliable dough forms that is not sticky. If dough is dry, add up to 2 tablespoons more water; if too sticky, add a little more masa (1 tablespoon at a time).

Portion and shape

Divide dough into 8 equal portions (about 2 ounces / golf-ball size). Roll each portion into a ball, then flatten using a heavy skillet or tortilla press between two sheets of plastic (or parchment) to about 1/4 inch thick. Transfer to a tray and gently pinch the edges up about 1/4–1/2 inch to form a raised rim (this creates the well for toppings).

Fry the sopes

Heat about 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / oil should sizzle when a small piece of dough is tested). Fry sopes a few at a time, 1–2 minutes per side, pressing gently with a spatula so they cook evenly and puff slightly; then fry the rims briefly to set shape. Transfer to a paper towel-lined plate to drain. For crisper sopes, increase heat slightly but watch carefully to avoid burning.

If using pre-cooked shredded chicken or beef, warm in a skillet with 1–2 tablespoons of water or broth and a pinch of salt until heated through (2–3 minutes). For ground beef: cook 1 pound ground beef in a skillet over medium-high heat, breaking up with a spoon, until browned (6–8 minutes). Drain excess fat and season with 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon onion powder and salt to taste; add 1/4 cup tomato sauce or water and simmer 2 minutes. Keep warm.

In a small skillet heat 1 tablespoon olive oil over medium heat. Add finely chopped onion and sauté until translucent, 3–4 minutes. Add minced garlic and cook 30 seconds. Stir in drained black beans, cumin and 1/2 teaspoon salt. Mash lightly with the back of a spoon to create a chunky spread; add 1 teaspoon lime juice if using. Cook until heated through, about 2–3 minutes. Remove from heat and keep warm.

Place a warm sope on a plate. Spread about 2 tablespoons of the black bean mixture over the center of each sope (enough to cover but leave rim visible). Top with 1/4 cup warmed choice of meat. Add a small handful (about 1/4 cup) of shredded lettuce. Dollop 1 tablespoon sour cream over each, spoon 1–2 tablespoons salsa as desired, and sprinkle with 1–2 tablespoons crumbled queso fresco. Garnish with chopped cilantro if using and serve with a lime wedge.

Repeat assembly for remaining sopes. Serve immediately while sopes are warm and crisp.