Sopecitos De La Casa Recipe
Make Sopecitos De La Casa Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Masa y base
Refried beans
Toppings (casa style)
Method
Masa y base
- 1
Prepare masa
In a bowl, combine masa harina and salt. Add warm water and 1 tablespoon vegetable oil gradually, mixing with your hand until a soft but not sticky dough forms. If dough is crumbly, add water 1 tablespoon at a time; if too sticky, add a teaspoon of masa. Rest dough covered with a damp towel for 15 minutes.
- 2
Form sopecitos
Divide dough into 12 equal pieces (about 1.25 oz / 35 g each). Roll each into a ball and flatten into 3–3.5 inch (7–9 cm) discs using a tortilla press lined with plastic or between two sheets of plastic wrap. Thickness should be about 1/4 inch. Using your fingers or the back of a spoon, pinch up the edges to form a 1/4–1/2 inch rim all around to create a shallow 'boat' that will hold toppings.
- 3
Cook bases
Heat a nonstick or cast-iron skillet over medium-high heat. Cook each sope 45–60 seconds per side until lightly browned and cooked through; they should puff slightly and show brown spots. Remove to a plate and let cool slightly.
- 4
Fry for crisp exterior (optional but traditional)
In a heavy skillet, heat 1/2 cup vegetable oil until it shimmers (about 350°F / medium heat). Fry the cooked sopecitos, rims up, for 20–40 seconds per side to crisp the outside—use tongs or a spatula. Drain on paper towels. If you prefer less oil, you can brush lightly with oil and bake at 425°F (220°C) 6–8 minutes instead.
Refried beans
- 5
Sauté aromatics
In a medium skillet over medium heat, warm 1 tablespoon lard or oil. Add the chopped onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant.
- 6
Mash and fry beans
Add the cooked or canned beans to the skillet. Stir to combine and add 1/4 cup water or bean liquid. Using a potato masher or the back of a spoon, mash beans to a coarse or smooth consistency as you prefer. Continue to cook, stirring frequently, until beans thicken and excess moisture evaporates, about 5–8 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper, adjust to taste. For extra creaminess, stir in another teaspoon of oil or a knob of butter.
Assembly and toppings
- 7
Assemble sopecitos
Spread about 2–3 tablespoons of warm refried beans onto each sope, pressing slightly to adhere to the rim. Top each with a tablespoon or so of the cooked chorizo or shredded chicken (spread evenly).
- 8
Add fresh toppings
Add a small handful (~1–2 tablespoons) of shredded lettuce on top of the meat. Spoon 1–2 teaspoons of salsa over each sope. Drizzle 1 teaspoon sour cream or crema on each, then sprinkle with crumbled queso fresco (~1–2 tablespoons). Add a few rings of pickled red onion and a pinch of chopped cilantro if using. Serve with lime wedges to squeeze over before eating.
- 9