Sopes

Name: Sopes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups masa harina (corn masa flour); 1.5 cups warm water; 1/2 tsp salt; 4 tbsp vegetable oil; 2 cups canned refried beans, warmed; 2 cups romaine lettuce, shredded; 2 roma tomatoes, diced; 1/4 cup white onion, finely diced; 1/2 cup cotija cheese (or feta), crumbled; 1/4 cup Mexican crema (or sour cream); 1/2 cup salsa verde or red salsa; 1/4 cup fresh cilantro, chopped

55 minMediumServes 4340 cal/serving

MexicanLunchStovetopVegetarianHigh FiberGluten-FreeNut-FreeSoy-FreeEgg-FreeAlcohol-Free

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Ingredients

2 cups masa harina (corn masa flour)
1.5 cups warm water
1/2 tsp salt
4 tbsp vegetable oil
2 cups canned refried beans, warmed
2 cups romaine lettuce, shredded
2 roma tomatoes, diced
1/4 cup white onion, finely diced
1/2 cup cotija cheese (or feta), crumbled
1/4 cup Mexican crema (or sour cream)
1/2 cup salsa verde or red salsa
1/4 cup fresh cilantro, chopped

Instructions

1

Combine 2 cups masa harina (corn masa flour), 1/2 tsp salt, and 1.5 cups warm water in a bowl. Mix with your hands until a smooth, pliable dough forms, about 2 minutes. The dough should not crack when pressed. Cover with a damp towel and rest for 5 minutes.
2

Divide the dough into 8 equal balls (standard batch). Flatten each ball to a disc about 1/2 inch thick and 3 inches in diameter.
3

Heat a dry comal or cast-iron skillet over medium-high heat. Cook the masa discs for 2-3 minutes per side until lightly speckled and cooked through.
4

While still warm, use your fingers (or a towel) to pinch up a rim about 1/2 inch high around the edge of each disc, forming a shallow bowl shape.
5

Heat 4 tbsp vegetable oil in the same skillet over medium heat. Fry the shaped sopes for 2-3 minutes per side until golden and crispy on the edges. Work in batches. Drain on paper towels.
6

To assemble, spread each sope with a layer of 2 cups warmed canned refried beans. Top with 2 cups shredded romaine lettuce, 2 diced roma tomatoes, 1/4 cup finely diced white onion, and a drizzle of 1/2 cup salsa verde or red salsa and 1/4 cup Mexican crema (or sour cream). Finish with 1/2 cup crumbled cotija cheese (or feta) and 1/4 cup chopped fresh cilantro.
7

Serve immediately.

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Questions

What is Sopes?

Thick hand-shaped masa discs with pinched rims, pan-fried until golden, then topped with refried beans, fresh vegetables, and cheese. A satisfying Mexican street food that showcases the versatility of masa. This reference files it under Mexican lunch: made on the stovetop, rated medium and about 55 minutes start to finish.

What should Sopes look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until lightly speckled and cooked through. Step 5: cook until golden and crispy on the edges.

What can I use instead of masa harina in Sopes?

The entry for Sopes calls for 2 cups masa harina (corn masa flour). In its place: There is no real substitute. Cornmeal and corn flour are not nixtamalized and will not form a dough.

Can I make Sopes dairy-free?

Yes. The dairy in Sopes is 1/2 cup cotija cheese (or feta), crumbled, 1/4 cup Mexican crema (or sour cream). Swap the cheese for a plant-based melting cheese (expect a milder flavor); the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Can I make Sopes ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Sopes within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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