Mexican Sopes

Ingredients

• 6pre-made sopes, at room temperature
• 480 ml (2 cups)refried beans
• 210 g (1½ cups)shredded chicken
• 50 g (1 cup)shredded lettuce
• 240 ml (1 cup)Mexican crema or sour cream
• 130 g (1 cup)crumbled queso fresco
• 150 g (1 cup)finely chopped white onion
• 4–6 tbsp (60–90 ml)vegetable oil
• To tastesalsa verde or salsa roja

Instructions

1. 1

   Heat the griddle

   Warm a cast-iron griddle or comal over medium-high heat for about 10 minutes. Pour 2 tablespoons of vegetable oil onto the hot surface, then carefully spread it over the griddle with a paper towel.

2. 2

   Oil the sopes

   Set the sopes on the griddle with their topping sides facing up. Spread ½ tablespoon of oil over the top of each one. Cook for 3 minutes, or until golden brown.

3. 3

   Flip and crisp

   Turn the sopes over with a spatula and cook for 3 minutes. Flip them back so the topping sides face up.

4. 4

   Add beans and salsa

   Spread about 1 tablespoon of refried beans over each sope. For salsa verde, spoon it on top of the beans; if using salsa roja, wait and add it after the other toppings.

5. 5

   Finish the toppings

   Sprinkle the shredded chicken over the salsa verde, or over the beans if you are using salsa roja. Add the chopped onion, shredded lettuce and crumbled queso fresco, then drizzle with cream.

6. 6

   Add red salsa

   If using salsa roja, spoon it over the cream as the final topping. The rest of the assembly is the same.

What are Mexican sopes?

Sopes are a Mexican dish built around small, thick corn bases with raised edges that help hold their toppings. They are commonly topped with beans, salsa, meat, cheese and other garnishes.

This version uses pre-made sopes, then warms and crisps them on a griddle before adding refried beans, shredded chicken and fresh toppings. That keeps the preparation simple while giving the bases a golden surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 27g protein, 50g carbs, 27g fat.

The sopes and refried beans provide most of the carbohydrates, while the chicken and queso fresco contribute protein. Crema, cheese and the griddle oil add much of the fat; serve with extra lettuce or another fresh vegetable to balance the plate.

Crisping the bases

Hot griddle: Give the griddle about 10 minutes to heat over medium-high before adding the oil. A properly hot surface helps the sopes brown rather than sit in a pool of oil.

Even coating: Spread the oil across the griddle and lightly oil the tops of the sopes as directed. Turn them after 3 minutes, then cook the second side for another 3 minutes.

Choosing the salsa

Salsa verde: Add it directly over the beans so the two flavours meet beneath the chicken and garnishes.

Salsa roja: Hold it back until the end and drizzle it over the cream. The different order is part of the method for this version.

Layering the toppings

Bean layer: Spread about 1 tablespoon over each sope to make a base for the salsa and chicken. Keep the layer even so each bite gets some beans.

Fresh finish: Scatter on the onion, lettuce and queso fresco, then drizzle over the crema or sour cream. Add the toppings while the bases are warm, and serve soon after assembling.

Checking texture and timing

Colour cue: Look for a golden-brown surface after the first 3-minute cook, rather than relying on the timer alone. Griddle heat and the thickness of the sopes can affect browning.

Ready to top: After the second 3-minute cook, flip the sopes back topping-side up. The full griddle preheat and cooking time is about 16 minutes, within the recipe's 45-minute total.

Serving the sopes

Serve the sopes warm while their bases are crisp and the lettuce is fresh. A simple side salad or extra salsa can round out the meal without adding another elaborate preparation.

For a shared meal, arrange the toppings separately and let everyone finish their own sope. Keep the salsa roja separate until the final layer.

Recipe notes & tips

• Bring the pre-made sopes to room temperature before cooking, as specified.
• Use a paper towel to spread the griddle oil carefully and evenly.
• Keep an eye on the bases as they cook; take them off the griddle when golden brown.
• Have the toppings ready before you start assembling the hot sopes.
• Use salsa verde over the beans, or save salsa roja for the final drizzle.

Variations

• Extra salsa: Serve more salsa at the table for anyone who wants a livelier topping.
• Sour cream: Use sour cream in place of Mexican crema, as listed in the recipe.
• Bean-forward: Add a little more refried beans to each sope for a heartier base.
• More crunch: Add extra shredded lettuce just before serving.
• Cheese swap: Use another crumbly cheese if queso fresco is not available.

Common mistakes to avoid

• Cool griddle: The sopes may warm without browning; preheat the griddle for about 10 minutes.
• Uneven oil: Dry patches can cook differently; spread the oil across the griddle before adding the sopes.
• Skipping the flip: Both sides need time on the griddle; cook each side for 3 minutes.
• Salsa roja too early: It belongs on top of the cream in this method; add it last.
• Topping too soon: Have the toppings ready so the sopes can be assembled promptly once crisped.

How to store

For the best texture, serve the sopes as soon as they are assembled. Store leftover toppings separately in covered containers in the fridge and use within 3 days; reheat the plain sopes on a griddle, then add the cold toppings.

Frequently asked questions