📝 About This Recipe
Transport your kitchen to the vibrant streets of Mexico with these handcrafted Sopes, featuring thick, sun-dried corn masa bases with signature pinched rims. These edible 'boats' are fried until golden-crisp on the outside while remaining soft and pillowy within, creating the perfect vessel for savory layers. Topped with velvety refried beans, spicy crumbled chorizo, and cool crema, they offer a spectacular explosion of textures and traditional flavors in every bite.
🥗 Ingredients
The Masa Base
- 2 cups Masa Harina (corn flour, preferably Maseca brand)
- 1 1/2 cups Warm Water (plus more as needed for texture)
- 1/2 teaspoon Salt
- 1/2 cup Vegetable Oil (for shallow frying)
The Toppings
- 9 ounces Mexican Chorizo (casing removed)
- 1 1/2 cups Refried Beans (warmed)
- 1/2 cup Queso Fresco (crumbled)
- 1 cup Iceberg Lettuce (finely shredded)
- 1/4 cup Mexican Crema (or sour cream thinned with a little milk)
- 1/4 cup Red Onion (finely diced)
- 2 tablespoons Fresh Cilantro (chopped)
- 1/2 cup Salsa Verde or Roja (for drizzling)
- 2-3 pieces Radishes (thinly sliced for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the masa harina and salt. Gradually pour in the warm water while mixing with your hand until a soft, pliable dough forms.
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2
Knead the dough for about 2 minutes. It should feel like playdough; if it is too dry and cracks, add water a tablespoon at a time. If too sticky, add a dusting of masa harina.
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3
Divide the dough into 10-12 equal-sized balls, roughly the size of a golf ball. Cover them with a damp kitchen towel to prevent drying.
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4
Line a tortilla press with two pieces of plastic (cut from a freezer bag). Place a dough ball in the center and press down gently to form a thick disc, about 1/4 inch thick and 4 inches wide.
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5
Heat a dry comal or non-stick skillet over medium-high heat. Cook each disc for about 1 minute per side until lightly toasted with some brown spots but still soft.
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6
This is the crucial step: Remove a warm disc from the heat. While still hot (use a towel if needed), use your thumb and forefinger to pinch the edges upward to create a 1/2 inch rim around the border.
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7
In a separate medium skillet over medium heat, cook the chorizo, breaking it apart with a spatula until browned and crispy (about 6-8 minutes). Drain excess fat if necessary.
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8
Wipe out the skillet used for the chorizo or use a clean one. Add 1/2 cup of vegetable oil and heat over medium-high until shimmering.
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9
Carefully place 2-3 sopes at a time into the hot oil. Fry for 1-2 minutes per side until the exterior is golden brown and crisp. Drain on paper towels.
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10
To assemble, spread a generous tablespoon of warm refried beans into the bottom of each fried sope shell.
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11
Top the beans with a spoonful of the cooked chorizo, followed by a pinch of shredded lettuce and diced onions.
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12
Finish with a sprinkle of crumbled queso fresco, a drizzle of Mexican crema, a few radish slices, and your favorite salsa. Garnish with fresh cilantro and serve immediately.
💡 Chef's Tips
Don't let the masa discs cool too much before pinching the edges; they will crack if they aren't warm and pliable. Keep the dough balls covered with a damp cloth at all times to prevent the masa from becoming brittle. If you want a lighter version, you can skip the final deep-frying step and just brush them with a little oil before a quick sear. For the best flavor, use homemade refried beans seasoned with a little lard and garlic. If you can't find Mexican Crema, mix 1/4 cup sour cream with 1 teaspoon of lime juice and a splash of milk.
🍽️ Serving Suggestions
Serve with a side of Mexican street corn (Elote) for a full fiesta experience. Pair with a cold Hibiscus Tea (Agua de Jamaica) or a crisp Mexican lager with lime. Offer a variety of salsas on the side, ranging from mild Tomatillo to extra-hot Habanero. Add a few slices of ripe avocado or a dollop of guacamole on top for extra creaminess. Serve alongside a simple white rice and black bean salad.