Sopitos Recipe
Recipe information
Make Sopitos in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Sopito Shells
Refried Beans (base)
Toppings
Salsa (simple)
Sopito Shells
1. Make the dough
In a large bowl combine masa harina, fine cornmeal (if using) and salt. Gradually add warm water and mix with your hands until a soft, smooth dough forms. Dough should be slightly tacky but not sticky; if too dry add up to 2 tbs more water, if too wet add a little masa harina. Cover with a damp towel and rest 15 minutes.
2. Form the shells
Divide dough into 12 equal portions (about 1.25 ounces / 35 g each). Roll each into a ball. Using a tortilla press lined with plastic or between two sheets of plastic wrap, press each ball into a 3.5–4 inch (9–10 cm) round about 1/8 inch thick. Carefully peel off the plastic.
3. Shape the sopitos
Place rounds on a flat surface and, using your fingers, pinch the edge of each round to form a 1/2 inch rim all the way around so the center is slightly thinner and the edge forms a raised lip to hold toppings.
4. Fry the shells
Heat vegetable oil in a large skillet over medium heat to about 325–350°F (medium). Fry sopito shells in batches, 2–3 at a time depending on pan size, for 1–2 minutes per side until light golden and cooked through. Use tongs to hold them down briefly to seal the rim if it puffs. Remove to a paper-towel-lined tray; drain. Alternatively, bake at 400°F for 12–15 minutes brushing lightly with oil until crisp.
Refried Beans (base)
5. Prepare the beans
Heat 2 tbs oil or lard in a skillet over medium heat. Add chopped onion and sauté 3–4 minutes until translucent. Add garlic and cook 30 seconds until fragrant. Add mashed/canned pinto beans, salt and cumin. Stir to combine and cook 4–5 minutes, mashing with a potato masher or fork until smooth and creamy. If mixture is too thick add 1–2 tbs water. Keep warm.
6. Assemble bean base on shells
Using a spoon, spread about 2 tbs (roughly 1–2 tablespoons) of warm refried beans into the center of each fried sopito shell, pressing gently to adhere and form a base for other toppings.
Toppings
7. Prepare proteins and fresh toppings
If using shredded chicken or seasoned ground beef, warm it in a skillet with a little oil and a pinch of salt until heated through (about 3–4 minutes). Shred lettuce finely, dice tomatoes, slice radishes, crumble queso fresco, and chop cilantro.
8. Top the sopitos
Place about 1–2 tbs of shredded chicken (or meat) on top of the bean layer for each sopito. Sprinkle about 1–2 tbs shredded queso fresco or cotija over the meat. Add a small handful of shredded lettuce, a spoonful of diced tomato, a few radish slices, a sprinkle of cilantro and pickled jalapeño/onion if using. Finish with a squeeze of lime. Repeat for all sopitos.
Salsa (simple)
9. Make the salsa
Preheat broiler or skillet. Roast or char the roma tomatoes and the jalapeño until blackened on all sides (8–10 minutes). Transfer to a blender with the quartered onion, garlic clove, cilantro, lime juice and salt. Pulse to desired texture (smooth or slightly chunky). Taste and adjust salt or lime. If too thick, add 1 tbs water.
10. Serve with sopitos
Spoon salsa over assembled sopitos or serve on the side for guests to add. Garnish with extra crumbled queso fresco and cilantro as desired.
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