Name: The Yard Food Parks Sopes Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 cups masa harina; 1.25 cups warm water; 0.5 tsp salt; 0.25 tsp baking powder; 1 tbs vegetable oil (for dough); 1 cups vegetable oil or lard (for frying); 2 cups cooked pinto or black beans (drained, reserve liquid); 1 tbs vegetable oil or lard; 0.25 cups onion, finely chopped; 1 clove garlic, minced; 0.75 tsp salt; 2 tbsp reserved bean liquid or water; 2 cups shredded cooked chicken or shredded beef (optional); 0.5 cups crumbled queso fresco or queso cotija; 1 cups shredded lettuce or cabbage; 0.75 cups salsa roja or green salsa; 0.5 cups Mexican crema or sour cream; 0.25 cups pickled red onions (optional); 2 tbs fresh cilantro, chopped; 2 to taste lime wedges

Method

Base (Sopes)

Make dough

In a large bowl, combine masa harina, salt, and baking powder. Mix. Add warm water and 1 tablespoon vegetable oil. Stir with a spoon until a shaggy dough forms, then knead in the bowl or on a clean surface for 2–3 minutes until smooth and pliable. Dough should be moist but not sticky; if dry, add water 1 teaspoon at a time.

Portion

Divide dough into 8 equal pieces (about 60–70 g each, depending on final yield). Roll each piece into a smooth ball and cover with a damp towel to prevent drying.

Shape sopes

Using a tortilla press lined with plastic (or a heavy skillet), press each ball between plastic sheets into a 3.5–4 inch (9–10 cm) thick disc about 1/4 inch (6 mm) thick in the center and slightly thicker at the edges. If pressing by hand, press into a disc then pinch up the edges all around to form a 1/4–1/2 inch raised rim (this forms a shallow cup). Place formed sopes on a parchment-lined tray and keep covered while you finish shaping the rest.

Cook on griddle

Heat a dry cast-iron skillet or comal over medium-high heat. Cook each sope 45–60 seconds per side until lightly browned and fragrant; they will develop small brown spots. The goal is to cook masa through, not to crisp fully. Transfer cooked sopes to a plate and let cool slightly before frying.

Frying

Shallow fry to crisp edges

Pour 1 cup oil or lard into a large skillet and heat over medium heat until shimmering (about 325–350°F / 160–175°C). Fry each cooked sope 30–45 seconds per side, pressing gently with a spatula so the rims brown and become crisp but the center stays slightly soft. Work in batches to avoid overcrowding. Drain on paper towels and keep warm in a low oven (200°F / 95°C) while finishing remaining sopes.

Refried beans

Sauté aromatics

In a medium skillet over medium heat, warm 1 tablespoon oil or lard. Add finely chopped onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant.

Mash and season

Add the cooked beans and reserved bean liquid (or 2 tablespoons water) to the skillet. Stir and begin mashing with a potato masher or fork until mostly smooth but still a little chunky. Cook 3–5 minutes, stirring, until beans thicken. Season with 3/4 tsp salt, adjust to taste. If beans are too thick, add extra tablespoon of reserved liquid or water.

Assembly & toppings

Spread beans on sopes

Place each fried sope on a serving plate. Spoon about 2–3 tablespoons of warm refried beans onto the center of each sope and spread gently, leaving the raised rim clear to hold toppings.

Add protein and vegetables

Top the beans with 2–4 tablespoons shredded chicken or beef (if using) per sope, then add a small handful (about 1–2 tablespoons) of shredded lettuce or cabbage.

Finish with cheese and crema

Drizzle about 1 tablespoon Mexican crema or sour cream over each sope, spoon 1–2 teaspoons salsa over the top, and sprinkle with crumbled queso fresco (about 1–2 tablespoons). Add pickled red onion and chopped cilantro to taste. Serve with lime wedges to squeeze over sopes just before eating.