Sopes Recipe

Sopes are thick, golden corn cups from Mexico, cradling refried beans, shredded chicken, and bright salsa. Their crisp edges and soft centres make every bite a little celebration. Fun to assemble and easy to customise, sopes are perfect for a family taco night with a twist.

Prep time

30 mins

Cook time

25 mins

Total time

55 mins

Servings

4 servings

Calories

520

Ingredients

• 400 g masa harina
• 420 ml warm water
• 1 teaspoon sea salt
• 2 tablespoons vegetable oil
• 300 g refried beans
• 300 g shredded cooked chicken
• 150 ml salsa roja
• 1/2 iceberg lettuce, finely shredded
• 100 g crumbled queso fresco or feta
• 1 tomato, diced
• 1 small red onion, finely chopped
• 100 ml sour cream
• 1 lime, cut into wedges
• 1 handful fresh coriander, chopped

Instructions

1. Mix the masa harina, salt, and warm water into a soft dough and rest it covered for 15 minutes.
2. Divide the dough into 12 balls and flatten each into a disc about 8 cm across and 5 mm thick.
3. Cook the discs on a dry heavy pan over medium heat for 2 minutes per side until lightly golden.
4. While each disc is still hot, pinch up the edges all around to form a raised rim, then set aside.
5. Heat the oil in the same pan and fry the sopes rim-side up for 2 to 3 minutes until the bases are crisp and golden.
6. Spread a spoonful of warm refried beans inside each sope.
7. Top with shredded chicken, salsa roja, lettuce, tomato, and onion.
8. Finish with crumbled cheese, a drizzle of sour cream, coriander, and lime wedges, then serve at once.

Pro tips

• Pinch the rim while the sope is still hot; once it cools, it will crack instead of bending.
• Fry the bases just before serving so they stay crisp under the toppings.
• Keep toppings warm and prepped before frying, since assembly should be quick.
• A cast-iron pan gives the most even colour on the shells.

Frequently asked questions