Ingredients:

  • 2 cups (240g) masa harina (instant corn flour)
  • 1 1/4 cups (300ml) warm water, plus more if needed
  • 1 teaspoon (5g) salt
  • 2 tablespoons (30ml) vegetable oil, for cooking
  • 1 cup (237ml) refried beans
  • 1 cup (113g) shredded cooked chicken or pork (carnitas are fantastic)
  • 1/2 cup (56g) crumbled queso fresco
  • 1/4 cup (40g) diced white onion
  • 1/4 cup (60ml) salsa of your choice (roja, verde, pico de gallo)
  • Shredded lettuce or cabbage
  • Sour cream or Mexican crema

Instructions:

  1. Prepare the Dough: Combine masa harina, salt, and warm water in a bowl. Mix until a soft, slightly moist dough forms. Add more water, 1 tablespoon at a time, if needed. Knead briefly until smooth.
  2. Rest the Dough: Cover the dough with a damp cloth or plastic wrap and let it rest for 20-30 minutes. This allows the masa to fully hydrate.
  3. Form the Sopes: Divide the dough into 6-8 equal portions. Roll each portion into a ball.
  4. (Using a Tortilla Press): Place each ball between two pieces of plastic wrap in a tortilla press and flatten into a thick disc (about 4-5 inches in diameter and 1/4 inch thick).
  5. (Without a Tortilla Press): Flatten each ball by hand or using a rolling pin between two sheets of plastic wrap to the same thickness.
  6. Cook the Sopes: Heat vegetable oil in a large skillet or griddle over medium heat. Carefully place the sopes in the hot oil, working in batches to avoid overcrowding.
  7. Cook the Sopes (first side): Cook for 2-3 minutes per side, or until lightly golden brown and slightly puffed.
  8. Remove from the skillet and place on a paper towel-lined plate. While still warm, gently pinch the edges of each sope to create a raised rim.
  9. Return the sopes to the skillet and cook for another 1-2 minutes per side to crisp up the edges.
  10. Assemble & Serve: Top the sopes with your desired toppings: refried beans, meat, cheese, onion, salsa, lettuce, and sour cream. Serve immediately.