🌮 Sopes
Sopes are thick little rounds of corn masa with pinched-up edges, cooked on a griddle and then lightly fried until crisp outside and soft inside. They are spread with refried black beans and topped with shredded lettuce, crumbled cheese, sour cream and salsa. Each one is a hearty two- or three-bite snack, popular as street food and party food.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g masa harina
- about 350 ml warm water
- 300 g cooked black beans, mashed
- 60 g crumbled fresh cheese
- 60 g sour cream
- 2 handfuls shredded lettuce
- 120 g tomato salsa
- 2 tbsp vegetable oil
- Salt
Method
- Mix the masa harina with salt and warm water into a soft dough and shape 8 balls.
- Flatten each ball into a thick disc about 8 cm wide and cook on a dry griddle for 2 minutes per side.
- While warm, pinch up the edges to form a rim.
- Fry the sopes briefly in a little oil until crisp underneath.
- Warm the mashed beans and spread them on the sopes, then top with lettuce, cheese, sour cream and salsa.
How to make it lighter
- Skip the frying step and serve them straight from the griddle — 1 tbsp oil ≈ 120 kcal.
- Use more salsa and lettuce and less cheese and sour cream.
- Mash the beans with a little water instead of frying them in fat.
History
Sopes are one of the many masa-based antojitos, or snacks, of Mexican cuisine and are eaten throughout the country, with regional names and toppings. They are especially associated with central Mexico.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →