Sopes Recipe

Make dough

In a large bowl combine 2 cups masa harina and 1/2 tsp salt. Gradually add about 1 to 1 1/4 cups warm water while mixing with your hand until a soft, slightly tacky but not sticky dough forms. Dough should hold when pressed and not crack; if dry add 1 tbsp water, if sticky add 1 tbsp masa harina.

Form sopes

Divide dough into 8 equal portions (about 2.25 oz / 65 g each). Roll each into a ball. Using a tortilla press lined with plastic (or between parchment) press each ball into a 3 1/2–4 inch round, about 1/4 inch thick. Carefully remove and pinch the edges upward to form a rim about 1/2 inch high around the perimeter — this will hold the toppings. Smooth any cracks with a little water if needed.

Cook sopes

Heat a heavy skillet or comal over medium heat. Cook each sope 45–60 seconds per side until lightly firm and with brown spots (do not fully fry yet). Remove to a tray.

Shallow fry for crispness

In the same skillet add 1/4 cup vegetable oil over medium-high heat. Fry each partially cooked sope 30–45 seconds per side until golden and crisp on both sides, pressing gently with a spatula so the rim keeps shape. Drain briefly on paper towels; keep warm.

In a medium skillet heat 1 tbsp lard or oil over medium heat. Add 1/4 cup finely chopped onion and 1 minced garlic clove; sauté until translucent and fragrant, about 2–3 minutes. Add 2 cups cooked pinto beans and 1/4 cup water or bean liquid. Mash beans with a potato masher or the back of a spoon to desired texture while simmering. Cook until beans thicken, stirring to prevent sticking, about 5–7 minutes. Season with 1/2 tsp salt (adjust to taste). Keep warm.

Chicken tinga (if chosen)

Simmer 2 cups shredded cooked chicken with 1 cup blended tomato, 1/4 cup thinly sliced onion, 1 minced garlic clove, and 1–2 chipotle peppers in adobo (or 1 tsp chipotle powder) for 8–10 minutes until flavors meld. Adjust salt to taste.

Shredded beef (if chosen)

Use 2 cups slow-cooked shredded beef (barbacoa or pot roast) warmed in its cooking juices or a splash of beef broth before assembly (about 5 minutes) and season to taste.

Ground beef (if chosen)

Brown 1 lb ground beef in a skillet over medium-high heat; drain excess fat. Add 1/4 cup finely chopped onion, 1 minced garlic clove, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt and 2 tbs tomato sauce or paste and cook 5–7 minutes until well combined and slightly saucy. Keep warm.

Bring a small pot of water to a simmer. Add 4 roma tomatoes and simmer 4–5 minutes until skins soften (or roast/broil until charred). Remove and transfer to a blender along with 2 cloves garlic, 1/4 cup white onion, optional dried guajillo or a small piece of chipotle (rehydrated if dried), 1 tsp oil and 2 tbsp water. Blend until smooth. Taste and season with 1/2 tsp salt. If too thick, add up to 2 tbsp water to reach a pourable, slightly chunky sauce. Warm briefly in a saucepan for 2–3 minutes before using.

To assemble each sope: Place a warm sope on a plate. Spread about 2–3 tablespoons of refried beans in the center, leaving the rim free. Add about 1/4 cup of your chosen meat on top of the beans. Spoon 1–2 tablespoons of tomato sauce over the meat (adjust to taste). Add a small handful (about 2 tablespoons) of shredded lettuce, 1–2 tablespoons diced tomato, a sprinkle (about 1–2 tablespoons) of crumbled queso fresco, and a drizzle (about 1 tablespoon) of crema. Garnish with sliced radishes and chopped cilantro if using, and serve with a lime wedge.

Serve immediately while sopes are warm and crisp. Leftover components (beans, meat, sauce) can be refrigerated separately for up to 3 days; reheat gently before assembling.