Sopes

Ingredients

• 240 gmasa harina or corn tortilla flour (such as Maseca)
• 480 ml, plus more if neededwater
• Pinchkosher salt or coarse sea salt
• 240 grefried beans
• 75 gfinely chopped white onion
• 60 gcrumbled queso fresco or cotija
• 25 gshredded romaine lettuce
• 1 recipeQuick Roasted Tomatillo Salsita

Instructions

1. 1

   Heat the comal

   Set a comal or skillet over medium heat and let it become very hot.

2. 2

   Mix the dough

   Combine the masa harina, water and salt. Knead by hand in a revolving motion for a couple of minutes, until smooth and lump-free. If the dough seems too dry, work in a little more water.

3. 3

   Shape the sopes

   Divide the dough into 12 balls, each about 5 cm (2 inches) across. Line a tortilla press with circles cut from a thin plastic bag, put a dough ball on the lining and cover it with another layer of plastic. Press into a flat disk about 6 mm (1/4 inch) thick—thicker than a tortilla. Alternatively, flatten and shape each one by hand. Repeat with all 12 balls.

4. 4

   Cook the bases

   As you shape each sope, place it on the hot comal or skillet. Cook for about 1–2 minutes on each side, until opaque and speckled and easy to turn without sticking.

5. 5

   Pinch the rims

   Transfer the sopes to a chopping board. Protect your fingers with a kitchen towel, then press and pinch around the edge of each one to form a rim. Return them to the comal or skillet and cook for another 1–2 minutes per side, until cooked through.

6. 6

   Store or reheat

   If serving the same day, keep the sopes wrapped in a clean kitchen towel. Otherwise, wrap them in a kitchen towel or paper towel and place them in a closed plastic bag in the fridge for up to 3 days; after that, they become too hard. Reheat on a hot comal or skillet for a couple of minutes before eating. They can also be frozen for months.

7. 7

   Add the toppings

   Once the sopes are fully cooked and warm, arrange them on a platter. Top each with a generous tablespoon of refried beans, then add shredded lettuce, crumbled cheese, chopped onion and Quick Roasted Tomatillo Salsita. You can serve the salsa on the side so everyone can add as much as they like.

What are sopes?

Sopes are a Mexican antojito: small, thick masa bases with raised edges that hold toppings. Their shape is made by pinching the edge while the dough is still warm and pliable.

This version pairs the corn base with creamy beans, crisp lettuce, tangy cheese, onion and tomatillo salsa. The combination gives each bite a contrast of soft, fresh and bright flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 4g protein, 22g carbs, 2g fat.

The masa harina supplies most of the carbohydrates, while the refried beans contribute carbohydrates and some protein. The cheese adds fat and protein; serve a portion with extra lettuce or other vegetables for a more balanced plate.

Choosing the masa

Masa harina: Use masa harina made for tortillas, rather than ordinary cornmeal. It hydrates into a smooth dough that can be pressed and shaped.

Water and salt: Add the water gradually if the dough feels dry. It should be smooth and workable, not crumbly or sticky.

Getting an even shape

Plastic lining: The plastic sheets help the dough release cleanly from a tortilla press. Cut them from a thin, clean bag and use one on each side of the dough ball.

Thickness: Aim for disks about 6 mm thick. They need more substance than tortillas so they stay sturdy under the beans and toppings.

Making the raised edge

Warm dough: Pinch the rims after the first cook, while the sopes are still warm enough to shape. Use a kitchen towel to protect your fingers from the heat.

Firm rim: Press and pinch all the way around each edge to make a shallow wall. This helps contain the toppings without making the base too deep.

Checking for doneness

First cook: The surface should look opaque and develop small speckles. A sope that releases easily from the comal or skillet is ready to flip.

Second cook: After pinching the rims, give each side another 1–2 minutes. The bases should be cooked through but still flexible enough to eat comfortably.

Topping and serving

Beans first: Spread the refried beans over each warm base to anchor the toppings. Keep the lettuce, onion and cheese ready before you start assembling.

Salsa last: Add the tomatillo salsa just before serving, or put it on the side. This lets diners choose their preferred amount and helps the lettuce stay crisp.

Recipe notes & tips

• Keep the plastic sheets in place while pressing so the masa does not stick.
• Shape the disks to a consistent thickness so they cook at roughly the same rate.
• Use a kitchen towel when pinching the warm rims.
• Prepare the toppings before the sopes finish cooking for quick assembly.
• Serve the salsa on the side if you want the sopes to stay crisp longer.

Variations

• Add avocado: Top each sope with slices or a little mashed avocado.
• Use another cheese: Crumbled feta can stand in if queso fresco or cotija is unavailable.
• Make them spicy: Offer sliced chillies or a hotter salsa alongside.
• Add shredded chicken: Layer a little cooked chicken over the beans for a heartier topping.
• Swap the lettuce: Use finely shredded cabbage for a different crisp texture.

Common mistakes to avoid

• Using ordinary cornmeal: Choose masa harina so the dough binds and shapes properly.
• Dough too dry: Knead in a little extra water until it is smooth and pliable.
• Making the bases too thin: Press them to about 6 mm thick so they can hold their toppings.
• Pinching when too hot: Protect your fingers with a kitchen towel while shaping the rims.
• Overcooking the bases: Use the speckled surface and easy release as cues, then cook only until done through.

How to store

Keep sopes wrapped in a clean kitchen towel if serving the same day. For later, wrap and refrigerate in a closed plastic bag for up to 3 days, or freeze for longer storage; reheat on a hot comal or skillet for a couple of minutes.

Frequently asked questions