Mexican
Sopes
Pinched masa sopes fried crisp at the edges and layered with savory beans, juicy toppings, cool crema, and salsa.
6 servings · 55 minutes prep · 40 minutes cook
Ingredients
Main
- 1 1/2 cups refried beans
- 2 cups shredded cooked chicken or beef
- 2 cups masa harina or 1 1/2 lb fresh masa, Use 2 cups masa harina, or substitute 1 1/2 lb fresh masa.
- 1 1/2 cups warm water, if using masa harina
- 1 1/4 tsp kosher salt
- 1 tbsp lard, softened
- 1 1/2 cups avocado oil, for frying
- 1 cup shredded lettuce
- 3/4 cup crumbled queso fresco
- 1/2 cup Mexican crema
- 3/4 cup salsa roja or salsa verde
Directions
Method
- Mix the masa harina, warm water, kosher salt, and softened lard into a soft dough, or knead the salt and lard into fresh masa. Rest for 15 minutes.
- Divide the dough into 12 balls and press into 4-inch rounds about 1/4 inch thick.
- Cook the rounds on a hot comal for 60-75 seconds per side until set but still pliable.
- While warm, pinch the edges upward to make a raised rim.
- Fry the sopes in 350F avocado oil until lightly crisp outside and tender inside, 60-90 seconds per side. Drain.
- Top with refried beans, shredded cooked chicken or beef, shredded lettuce, queso fresco, Mexican crema, and salsa roja or salsa verde.
