Mexican Sopes

Our Mexican sopes recipe uses pre-made sopes topped with refried beans, salsa, shredded chicken, lettuce, onions and cream for the ultimate in easy Mexican food cooking.

📝 Ingredients

• 6 Sopes (pre-made, room temperature)
• 2 cups Refried beans
• 1 1/2 cups Shredded chicken
• 1 cup Shredded lettuce
• 1 cup Mexican crema or sour cream
• 1 cup Queso fresco (crumbled)
• 1 cup White onion (finely chopped)
• 4-6 tbsp Vegetable oil
• Salsa verde or salsa roja

👨‍🍳 Instructions

1. 1--- Heat the Sopes ---
2. 2Preheat your cast iron griddle, or comal, over medium-hight heat for about 10 minutes. Then pour 2 tablespoons of vegetable oil on the hot griddle.
3. 3Using a paper towel, carefully spread the oil to cover the surface of the griddle.
4. 4Place your sopes on the hot oil, top side up.
5. 5Spread 1/2 tablespoon of oil on the top of each sope. When you flip them over, the oil will make the surface nice and crispy. Cook for 3 minutes, or until golden brown.
6. 6After 3 minutes, flip over the sopes using a spatula.
7. 7Heat for 3 minutes, then flip them back over, top side up. Now we’re ready to add our toppings!
8. 8--- Add Toppings ---
9. 9Spread about a tablespoon of refried beans on each sope.
10. 10Next, spoon on some salsa verde. Tip: If you’re using salsa roja, or red salsa, you should add it last, after all the other toppings. But if you use salsa verde, it tastes best directly on the beans. There’s something about the flavor mixture of refried beans and salsa verde that gives this dish that little something extra.
11. 11Once you’ve added your salsa verde, sprinkle on some shredded chicken.
12. 12Add the diced onions, shredded lettuce and queso fresco.
13. 13Finally drizzle cream all over the top.
14. 14--- Make Sopes with Salsa Roja ---
15. 15If you use salsa roja instead of verde, the steps are identical. The only change is to add the salsa last, over the cream, instead of over the beans.