Sopes are thick little masa boats with a pinched rim that holds all your favorite toppings. Crisp on the bottom and tender inside, they are a classic Mexican antojito.
Top them with refried beans, fresh salsa, crumbled queso fresco and avocado for a vegetarian version, or add shredded chicken or chorizo to make them a hearty meal.
Classic Sopes Recipe
Ingredients
For the sopes
2 cups (240 g) MASARINA Corn Flour
1½ cups (360 ml) warm water
½ teaspoon salt
Vegetable oil, for frying
For the toppings
1 cup refried beans, warmed
1 cup red or green salsa
1 cup shredded lettuce
½ cup (60 g) crumbled queso fresco
1 ripe avocado, sliced
Mexican crema or sour cream (optional)
Instructions
1
Mix the MASARINA Corn Flour and salt, then gradually add the warm water. Knead until soft and smooth, cover with a damp towel and rest for 10 minutes.
2
Divide the masa into 12 balls. Pat each one into a thick disk about 3 inches (8 cm) wide and ⅜ inch (1 cm) thick.
3
Cook the disks on a medium-hot comal or skillet for about 2 minutes per side, until set with light golden spots.
4
While they are still warm, carefully pinch around the edge of each disk to form a small raised rim. Use a clean towel if they are too hot to handle.
5
Heat a thin layer of oil in a skillet over medium-high heat. Fry the sopes rim side up for 1 to 2 minutes, until the base is crisp and golden, then drain on paper towels.
6
Spread each sope with refried beans and top with salsa, lettuce, queso fresco, avocado and a drizzle of crema. Serve right away.
Tip from the MASARINA Kitchen
You can cook and shape the sopes up to a day ahead. Keep them covered in the fridge, then fry and top them just before serving. Water amounts are a guide, so always check the directions on your MASARINA package.
Hungry for More?
Explore more dishes you can make with MASARINA Corn Flour.