Sopes
Soft corn cakes with a crisped pinched edge, filled with creamy refried beans, cheese, lettuce and spicy salsa — a classic Mexican antojito.
Ingredients
- masa harina230 g
- water380 ml
- salt3 g
- refried pinto beans450 g
- corn oil30 ml
- lettuce100 g
- white onion80 g
- fresh cheese100 g
- Mexican crema120 g
- salsa200 g
Instructions
Mix 230 g masa harina, 3 g salt and 380 ml warm water. Knead into a soft, pliable dough with no cracks, cover and let rest for 10 minutes.
Divide the dough into 8 balls. Flatten each into a disc about 6 mm thick and 8–10 cm in diameter; pinch up the edges with your fingers to form a rim 5–7 mm high.
Heat a dry heavy skillet or comal over medium-high heat. Cook the sopes for 2 minutes per side, until browned spots appear and the centers are set.
Heat 450 g refried pinto beans in a separate pan for 5 minutes, stirring, until thick and spreadable.
Add 30 ml corn oil to the skillet. Fry the sopes rim-side up for 1–2 minutes per side until golden and crisp; drain on paper towels.
Spread about 2 tablespoons of warm beans onto each hot sope, then top with 100 g thinly shredded lettuce, 80 g finely chopped white onion and 100 g crumbled fresh cheese.
Drizzle the sopes with 120 g Mexican crema and serve immediately with 200 g salsa.
More recipes
Agua de Jamaica
A refreshing Mexican drink with a rich ruby color, tangy hibiscus flavor, and gentle sweetness.
Shrimp Aguachile
A zesty Mexican appetizer of raw shrimp marinated in fresh lime juice with chili, cilantro, crisp cucumber and red onion.
Vanilla Atole
A thick Mexican corn drink made with milk, vanilla, and piloncillo — warming, with a silky, creamy texture.
Beef Birria
Tender beef slow-braised in a rich guajillo and ancho chile adobo, served with red consommé, tortillas, onion, cilantro and lime.