Plantain Sopes Recipe

Soups & Creams

1. 1

   In a large bowl, combine the masa harina and 1/2 teaspoon salt. Add the warm water gradually and mix until a smooth, pliable dough forms. If needed, adjust with a splash more water or a pinch more masa harina. Cover and rest 15 minutes.

2. 2

   Divide the dough into 8–10 equal portions. Roll each into a ball, then press into a flat disc about 4–5 inches in diameter. Pinch the edge to create a shallow rim for each sope.

3. 3

   In a skillet, heat 1/4 cup of the vegetable oil (for frying sopes) over medium heat. Lightly fry each dough disc until the bottoms are set and lightly browned, about 1–2 minutes per side. Transfer to a paper towel–lined plate to drain.

4. 4

   In a separate pan, heat the remaining 3/4 cup oil (for frying plantains) and fry the plantain slices until golden and caramelized, about 2–3 minutes per side. Remove and drain on paper towels.

5. 5

   Prepare the bean topping: In a skillet, sauté the half onion and 2 minced garlic cloves in a small amount of oil until translucent. Add the mashed black beans and 1/2 teaspoon ground cumin; season with 1/4 teaspoon salt. Simmer 5–7 minutes, mashing to your preferred texture.

6. 6

   Assemble: Set the fried sopes on a plate. Spread a spoonful of the bean topping on each, then top with a few slices of fried plantains.

7. 7

   Finish: Sprinkle crumbled queso fresco or cotija cheese over the plantains. Dollop about 2 tablespoons of sour cream on each sope. Garnish with chopped cilantro.

8. 8

   Serve immediately: Arrange on a platter and serve hot with extra sour cream and lime wedges if desired.