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.
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
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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.
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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.
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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.
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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.
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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.
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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.
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7
Serve immediately.