The Chef

Restaurants

Meals

Drinks

Restaurants›El Charro Mexican Restaurant›Sope Recipe

Sope Recipe

Name: El Charro Mexican Restaurants SOPE Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 cups masa harina; 1.25 cups warm water; 0.25 cups fine corn flour (optional, for texture); 1 tsp kosher salt; 1 cups vegetable oil (for frying); 2 tsp vegetable oil (for cooking on griddle); 2 cups cooked pinto beans (or canned, drained); 1 tbs olive oil or lard; 0.25 cups finely chopped white onion; 1 clove garlic, minced; 0.5 tsp ground cumin; 0.5 tsp salt; 0.25 cups water or bean broth; 1 lb ground beef (80/20) - for beef option; 1 lb pork carnitas (shredded) - for pork option; 2 cups shredded Oaxaca or Monterey Jack cheese - for cheese option; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 tsp chili powder; 0.5 tsp ground cumin; 1 tbs vegetable oil (for cooking meat); 2 cups shredded lettuce (iceberg or romaine); 1 cup ripe tomatoes, diced; 1 each ripe avocado, sliced or diced; 0.75 cups crumbled queso fresco or cotija; 0.25 cups fresh cilantro, chopped; 2 each lime wedges; 0.5 cups hot salsa or pico de gallo; 0.5 cups sour cream or Mexican crema; 0.25 cups pickled jalapeños (optional)

Inspired by El Charro Mexican Restaurant

Time1h 10m

Serves8

Fried round tortilla filled with beans, cheese, lettuce, tomatoes, & avocado. Your choice of meat: Beef, pork, or cheese.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sopes (masa shells)

2 cups masa harina

1 1/4 cups warm water

1/4 cups fine corn flour (optional, for texture)

1 tsp kosher salt

1 cups vegetable oil (for frying)

2 tsp vegetable oil (for cooking on griddle)

Refried beans

2 cups cooked pinto beans (or canned, drained)

1 tbs olive oil or lard

1/4 cups finely chopped white onion

1 clove Garlic, minced

1/2 tsp Ground cumin

1/2 tsp Celtic sea salt

1/4 cups water or bean broth

Protein (choose one)

1 lb ground beef (80/20) - for beef option

1 lb pork carnitas (shredded) - for pork option

2 cups shredded Oaxaca or Monterey Jack cheese - for cheese option

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp Chili powder

1/2 tsp Ground cumin

1 tbs vegetable oil (for cooking meat)

Toppings

2 cups shredded lettuce (iceberg or romaine)

1 cup ripe tomatoes, diced

1 each ripe avocado, sliced or diced

3/4 cups crumbled queso fresco or cotija

1/4 cups Fresh cilantro, chopped

2 each Lime wedges

1/2 cups hot salsa or pico de gallo

1/2 cups sour cream or Mexican crema

1/4 cups pickled jalapeños (optional)

Method

Sopes (masa shells)

Make masa dough

In a medium bowl combine masa harina, fine corn flour (if using) and salt. Gradually add warm water while mixing with your hand or a spoon until a soft, pliable dough forms. Dough should be moist but not sticky — if it cracks when rolled into a ball add 1–2 tsp more water.

Portion and shape

Divide dough into 8 equal portions (about 65–75 g each). Roll each portion into a smooth ball, then flatten between plastic wrap or in a tortilla press to a 3.5–4 inch (9–10 cm) disc about 1/4 inch (6 mm) thick.

Cook shells

Heat a dry cast-iron skillet or griddle over medium-high heat. Cook each disc 30–45 seconds per side until lightly cooked and some brown spots appear. Transfer to a plate to cool slightly. While still warm, pinch up a 1/4 inch (6 mm) rim all around each disc to form the characteristic sope edge; press gently to seal the rim.

Fry sopes

In a heavy skillet heat 1 cup vegetable oil to 325–350°F (medium heat). Fry sope shells 1–2 at a time, about 1–1.5 minutes per side, until golden and crisp on edges but still slightly tender inside. Transfer to paper towels to drain. Keep warm in a low oven (200°F / 95°C) while you finish others.

Refried beans

Heat 1 tablespoon olive oil or lard in a skillet over medium heat. Add chopped onion and cook until translucent, about 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add cooked or drained beans to the skillet along with cumin and salt. Mash beans with a potato masher or back of a spoon while gradually adding 1/4 cup water or bean broth to reach a creamy but spreadable consistency. Cook 4–5 minutes, stirring, until heated through and thickened. Adjust salt to taste and keep warm.

Protein (choose one)

Beef option (ground beef)

Heat 1 tablespoon oil in a skillet over medium-high heat. Add ground beef and break up with a spoon. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp chili powder and 1/2 tsp cumin. Cook until browned and cooked through, about 6–8 minutes. Drain excess fat if needed and keep warm.

Pork option (carnitas-style or shredded pork)

If using leftover shredded pork or store-bought carnitas, warm in a skillet with a splash of water or orange juice and a pinch of salt until heated through, 3–5 minutes. For quick pan-carnitas, sauté small shredded pork pieces in 1 tbsp oil over medium-high heat to crisp edges, about 4–6 minutes, then season with cumin and chili powder.

Cheese option

If choosing the cheese sope, simply have the shredded Oaxaca or Monterey Jack ready to be melted on top of the warm sope shell later. No stovetop cooking required.

Assemble and garnish

Spread about 2–3 tablespoons of warm refried beans into the center of each fried sope shell and smooth into an even layer.

Top beans with 2–3 tablespoons of your chosen protein (about 2–3 oz for meat options) or 1/4–1/3 cup shredded cheese for the cheese option. If using cheese, place sopes under a broiler or in a 400°F (200°C) oven for 2–3 minutes to melt the cheese; for meat, simply pile warm meat on top.

Add shredded lettuce (about 1/4 cup per sope), a tablespoon of diced tomatoes, a few pieces of sliced or diced avocado, and sprinkle with 1–2 tablespoons crumbled queso fresco. Spoon a little salsa or pico de gallo and drizzle with sour cream or crema as desired. Garnish with chopped cilantro and a lime wedge on the side.