Sopesitos Recipe
3 sopesitos, huitlacoche, barbacoa, chorizo, bean pureé, créme fraîche, queso fresco, Gouda 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 dough
Fillings and toppings
Method
Sopes dough
- 1
Make dough
In a medium bowl combine masa harina and salt. Add warm water and 1 tablespoon vegetable oil. Mix with a fork or your hands until dough comes together and is soft but not sticky. If too dry, add water 1 teaspoon at a time; if too sticky, add up to 1 tablespoon more masa. Cover with a damp towel and rest 10 minutes.
- 2
Form sopes
Divide dough into 3 equal portions (about 2.2 oz / 60–65 g each). Roll each into a ball. Place a ball between two pieces of plastic wrap or in a tortilla press lined with plastic and press into a 3.5–4 inch (9–10 cm) thick disc roughly 1/4-inch (6 mm) thick. Carefully peel off top plastic.
- 3
Fry and shape
Heat a heavy skillet or cast-iron over medium-high heat. Add 2 tablespoons of vegetable oil and swirl to coat. Cook each disc 45–60 seconds per side until light golden and cooked through, pressing gently to ensure even contact. Remove to a plate. While warm, pinch up the edges all around each disc with your fingers to form a raised rim (sopes shape). If necessary, return to the skillet and cook 20–30 seconds more to set the rim and crisp the exterior, adding additional oil a teaspoon at a time if the pan is dry. Keep warm in a low oven (200°F / 95°C) while you prepare toppings.
Fillings and toppings
- 4
Prepare fillings
If your barbacoa, chorizo and huitlacoche are cold, warm them separately in a small skillet over medium heat for 2–3 minutes to take the chill off and concentrate flavors. Season the huitlacoche lightly with 1/8 tsp salt and 1/8 tsp black pepper if it tastes bland. Keep each filling warm on low.
- 5
Assemble sopes
Spread approximately 1/4 cup refried beans in the center of each sopesito, leaving the raised rim free. For variety, assemble the three sopes as: 1) huitlacoche — spoon 2 tablespoons huitlacoche on top of the beans; 2) barbacoa — top beans with 3 tablespoons shredded barbacoa; 3) chorizo — top beans with 2 tablespoons crumbled chorizo (drain excess oil first).
- 6
Add cheeses and crema
Sprinkle about 2 tablespoons shredded Gouda over each sopesito (distributed between them totalling 1/2 cup). Crumble queso fresco over each one (about 1–2 tablespoons each). Drizzle or dollop about 1 tablespoon créme fraîche on each sopesito (reserve remaining for serving).
- 7
Finish and serve
Garnish each sopesito with a pinch of chopped onion and cilantro if using. Serve immediately with lime wedges on the side to squeeze over the top. Taste and add more salt if needed. Serve 3 sopesitos warm.
