Sopes Plate Recipe

Make masa dough

In a medium bowl, combine masa harina and salt. Gradually add warm water and mix with your hand or a spoon until a soft, slightly sticky but workable dough forms. Dough should hold together and not crack when pressed; if too dry add up to 1-2 tbsp more water.

Portion and shape

Divide the dough into 8 equal portions (about 2 oz / 60 g each) for two sopes per plate (total 2 plates if following servings). Roll each portion into a ball, place between two pieces of plastic wrap or in a tortilla press lined with plastic, and press to a 3.5–4 inch (9–10 cm) diameter disc about 3/8 inch (1 cm) thick.

Form raised rim

Using your fingers, gently pinch up the edge of each disc to form a 1/4–1/2 inch (6–12 mm) rim all the way around so the center is slightly concave to hold toppings.

Par-cook sopes on griddle

Heat a cast-iron skillet or comal over medium-high heat. Cook the sopes 1–2 minutes per side until they develop light brown spots and are cooked through but not crispy. Remove and set aside to cool slightly before frying.

Fry to finish

In a heavy skillet, heat 2 tbsp vegetable oil over medium heat. Fry each par-cooked sope about 45–60 seconds per side until golden and slightly crisp on the edges. Transfer to a paper-towel-lined plate and sprinkle very lightly with 1/8–1/4 tsp salt while hot.

Cook chicken

In a medium saucepan, combine chicken thighs, chicken broth (or water), quarter cup chopped onion, minced garlic, oregano, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a simmer, cover and cook 15–18 minutes until chicken is fully cooked and tender (internal temp 165°F / 74°C).

Shred and season

Remove chicken from liquid, reserve 1/3 cup cooking liquid. Shred chicken with two forks. In a saute pan heat 1 tbsp vegetable oil over medium heat, add shredded chicken, reserved cooking liquid, and sauté 2–3 minutes to concentrate flavors. Adjust salt and pepper to taste. Keep warm.

Prepare refried beans

Place canned refried beans in a small pot over low heat. Stir in 2 tbsp water (or bean liquid) and heat, stirring, until smooth and warmed through, 4–5 minutes. If desired, mash to smoothness and adjust consistency with more water. Keep warm.

Warm rice

If using pre-cooked rice, heat it in a saucepan with 1 tsp oil and 1/4 tsp salt over medium-low heat, stirring occasionally, until warmed through (3–5 minutes). Fluff with a fork.

Assemble sopes

Place two fried sopes on each serving plate. Spoon about 2–3 tbsp warm refried beans onto the center of each sope, spreading slightly. Top beans with a generous 1/4 to 1/3 cup shredded chicken per sope (adjust to taste).

Add fresh toppings

Top each sope with a handful (~1/2 cup total for two sopes) of thinly sliced lettuce, 2 tbsp diced tomatoes, and a sprinkle (~2 tbsp) of crumbled queso fresco. Drizzle 1 tbsp sour cream or crema across the top and add 1–2 tsp salsa per sope. Garnish with chopped cilantro and a lime wedge on the side.

Plate with rice and beans

Serve each plate with about 1/2 cup warmed white rice and an extra scoop (~1/4 cup) of refried beans on the side. Offer additional salsa and lime wedges.

Serve the sopes immediately while warm and crisp. Explain choice of meat to the diner (if preparing multiple meats). Store any leftovers separately in airtight containers: sopes best reheated in a skillet to regain crispness.