Sopes Recipe

Make masa dough

In a large bowl combine 2.5 cups masa harina and 0.75 tsp salt. Gradually add 1.75 cups warm water and 1 tbs corn oil, mixing with your hands until a soft, slightly moist but not sticky dough forms. If dough is crumbly, add 1-2 tbs more water; if sticky, add up to 1 tbs more masa. Let rest, covered, 10 minutes.

Shape sopes

Divide the dough into 12 equal portions (about 2 oz / 55 g each). Roll each into a ball, then flatten with the palm or press between sheets of plastic using a tortilla press to about 3.5–4 inches (9–10 cm) diameter and about 1/4 inch (6 mm) thick.

Form raised edges

Carefully pinch the edge of each flattened disk to create a 1/4-inch high rim all the way around (this helps hold toppings). Smooth any cracks by pressing gently with your thumb.

Fry sopes

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat until shimmering (about 350°F / 175°C). Fry sopes in batches, 1–2 minutes per side, flipping once, until light golden — they should be cooked through but still slightly tender inside. Remove to a paper towel-lined plate and, while still warm, press the centers gently with the back of a spoon to slightly flatten the base if needed.

Prepare refried beans

If using canned refried beans, warm 2 cups in a saucepan over medium-low heat. Thin with 2–4 tbs hot water or reserved bean liquid to a spreadable consistency. Season to taste with a pinch of salt and 1/8–1/4 tsp black pepper. For homemade, mash cooked pinto or black beans with a bit of oil or butter and sautéed onion/garlic, then simmer to desired thickness.

Prepare protein

Choose one protein: For shredded chicken, season cooked shredded chicken with 1/2 tsp salt, 1/4 tsp pepper and 1 tbs lime juice; for carne asada, quickly sear thin slices in a hot skillet 1–2 minutes per side until browned; for ground beef, brown with 1/2 tsp salt and 1 tbs taco seasoning and drain; for chorizo, cook and drain excess fat. Keep protein warm.

Warm the fried sopes briefly in a 350°F (175°C) oven for 4–6 minutes if not using immediately to crisp the exterior lightly. Spread about 2–3 tablespoons refried beans onto each sope, leaving the rim clear so beans don’t run.

Top the beans with about 2–3 tablespoons of your chosen meat (adjust to preference).

Sprinkle about 2 tablespoons grated queso fresco on each sope while the beans/meat are warm so the cheese softens slightly.

Add a small handful (approx. 1/4 cup) shredded lettuce to each sope, then drizzle about 1 teaspoon sour cream or a small dollop (totaling 0.5 cup across 12 sopes) over them. Spoon salsa (about 1 tablespoon each) over the sopes or serve salsa on the side.

Garnish with chopped cilantro and a squeeze of lime. Serve immediately while sopes are warm.