Ingredients
For the sopes
- 2 cups masa harina (corn flour for tortillas)
- 1½ cups warm water, plus more as needed
- ½ teaspoon salt
- 1 tablespoon vegetable oil or lard, plus more for cooking
For the toppings
- 1½ cups refried beans
- 1 cup shredded cooked chicken, beef, or pork
- 1 cup shredded lettuce
- ½ cup crumbled queso fresco or shredded Mexican cheese
- ½ cup Mexican crema or sour cream
- Salsa, to taste
- Diced onion and cilantro, optional
- Sliced avocado, optional
Instructions
1. Make the dough
Mix the masa harina and salt. Gradually add the warm water, mixing until you have a soft dough. Knead for 2–3 minutes. If it feels dry or cracks easily, add a little more water.
2. Shape the sopes
Divide the dough into 10–12 balls. Place each ball between pieces of plastic and press into a thick disk about ¼ inch thick and 3–4 inches wide.
3. Cook the dough
Heat a lightly oiled skillet or griddle over medium-high heat. Cook each disk for about 1–2 minutes per side, until lightly browned but still soft.
4. Form the edges
While the sopes are still warm, carefully pinch the edges upward with your fingers to create a raised rim. Be careful, as the sopes will be hot.
5. Crisp the sopes
Return the sopes to the skillet with a little oil or lard. Cook for another 1–2 minutes per side, until the bottoms are golden and slightly crisp.
6. Add the toppings
Spread each sope with warm refried beans, then add your choice of meat, lettuce, queso fresco, crema, salsa, and other toppings.
7. Serve
Serve the sopes immediately while they’re warm and crisp.