Mexican
Sopes
Thick masa cakes are cooked on a comal, pinched into little rims, then lightly fried until crisp outside and tender within. They are topped with refried beans, shredded chicken, salsa roja, lettuce, crema, and queso fresco for a classic antojito mexicano.
Watch it madeTasty · 3:18
Ingredients
- Masa harina1 cup
- Warm water3/4 cup
- Fine sea salt1/2 tsp
- Lard or neutral oil, for frying1/3 cup
- Cooked shredded chicken1 cup
- Refried beans, preferably pinto or black3/4 cup
- Salsa roja1/2 cup
- Shredded lettuce1 cup
- Mexican crema1/4 cup
- Queso fresco, crumbled1/3 cup
- White onion, finely chopped2 tbsp
- Fresh cilantro leaves2 tbsp
- Lime wedges2
Method
- Mix the masa harina, warm water, and salt in a bowl until a soft dough forms that feels like fresh tortilla masa and does not crack when pressed.
- Cover the masa with a damp towel and let it rest for 10 minutes.
- Divide the masa into 4 equal balls and pat each one into a thick round about 3 inches wide and 1/3 inch thick.
- Heat a dry comal or heavy skillet over medium heat and cook the masa rounds for about 2 minutes per side, until lightly spotted and set but still pliable.
- While the rounds are still hot, use your fingers to pinch up the edges, forming a low rim around each sope.
- Heat the lard or oil in a skillet over medium heat and fry the shaped sopes for 1 to 2 minutes per side, until the bottoms are lightly crisp.
- Drain the sopes briefly on paper towels and keep them warm.
- Warm the refried beans and shredded chicken separately, seasoning the chicken with a spoonful of salsa if desired.
- Spread each sope with refried beans, then add shredded chicken and a spoonful of salsa roja.
- Top with lettuce, crema, queso fresco, chopped onion, and cilantro.
- Serve immediately with lime wedges on the side.
Common questions
Can I substitute butter or vegetable shortening for the lard when frying sopes?
Yes. Neutral oil works best for clean flavor and steady frying. Vegetable shortening also works. Butter is less ideal because it browns quickly and can burn; if used, keep the heat low and watch closely.
How far ahead can I make the masa and shaped sopes before frying?
You can mix the masa and let it rest up to 30 minutes covered. Shape and par-cook the rounds a few hours ahead, then pinch the rims and refrigerate. Fry just before serving for the best texture.
Why are my sopes cracking or falling apart when I pinch the edges?
The masa is usually too dry or not rested enough. Add warm water a teaspoon at a time until it feels smooth and pliable. Keep the cooked rounds hot when pinching, and don’t let them dry out before shaping.
How should I store leftover sopes and toppings?
Store fried sopes separately from beans, chicken, and toppings. Refrigerate the sopes in an airtight container for up to 3 days. Rewarm on a skillet or in the oven to restore crispness before assembling.
What’s the best way to serve sopes so they don’t get soggy?
Layer warm beans first, then chicken, and add lettuce, crema, queso, onion, and cilantro at the end. Serve salsa on the side or spoon it lightly over the top right before eating to keep the base crisp.