Chef-tested recipe
Hand-pinched masa boats with creamy refried beans, lettuce, queso fresco, crema and salsa.
Sopes are thick masa rounds with a hand-pinched rim that holds beans, salsa and fresh toppings. The base is cooked on a comal first, shaped while warm and then lightly fried for a tender centre and crisp surface.
This version keeps the topping classic and meat-free: refried pinto beans, lettuce, queso fresco, crema and roasted tomato salsa. Miniature sopes make sturdy, colourful canapés.
Recipe at a glance
- Servings
- 16 servings
- Prep Time
- 35 minutes
- Cook Time
- 45 minutes
- Total Time
- 1 hour 20 minutes
- Cuisine
- Mexican
- Course
- Canapé
- Best Served With
- Serve with lime wedges, pickled jalapeños and a cold agua fresca. Two or three mini sopes make a satisfying starter.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
As an Amazon Associate I earn from qualifying purchases. Ingredient and equipment links marked “paid link” may earn a commission at no extra cost to you.
Equipment
- Mixing bowlpaid link
- Comal or cast-iron panpaid link
- Potato masherpaid link
- Blender or mortarpaid link
- Frying panpaid link
- Cooling rackpaid link
- Photographpaid link: Dahyana Yasada R. R., CC BY-SA 4.0. Serving vessel and background edited; photograph cropped. Adaptation shared under CC BY-SA 4.0.
Ingredients
For the sope bases
- 320 g masa harina
- 6 g fine saltpaid link
- 440 to 480 ml warm water
- 60 ml neutral oil, for frying Shop paid link
For the refried beans
- 500 g cooked pinto beans, drained, with 150 ml cooking liquid reservedpaid link
- 30 ml neutral oil or lardpaid link
- 80 g white onion, finely diced
- 10 g garlic, minced
- 5 g fine saltpaid link
For the roasted salsa
- 400 g ripe tomatoes
- 80 g white onion
- 10 g garlic
- 10 g serrano chilli, or to taste
- 10 ml lime juice
- 4 g fine saltpaid link
For topping
- 150 g finely shredded lettuce
- 150 g queso fresco, crumbled
- 120 ml Mexican crema
- 15 g fresh coriander, optional
Preparation Overview
Prepare the beans and salsa first, then mix the masa immediately before cooking. Cook each disc on a dry comal until set, pinch the rim while it is still warm and lightly fry just before topping. Keep the bean layer warm and the lettuce cool.
Method
-
For the beans, heat the oil or lard and cook the onion for 5 minutes. Add the garlic, beans, salt and half the reserved liquid. Mash and cook for 8 to 10 minutes, adding liquid until creamy but thick.
-
Roast the tomatoes, onion, garlic and serrano in a dry pan or under a grill until blistered. Blend or crush with lime juice and salt, leaving some texture.
-
Mix the masa harina and salt. Add 440 ml warm water and knead for 2 minutes. Add more water by the spoonful until soft and crack-free but not sticky.
-
Divide into 16 balls and press or pat into discs about 8 cm wide and 8 mm thick. Keep covered with a damp cloth.
-
Cook on a hot dry comal for about 90 seconds per side, until the surface is set with light brown spots.
-
While each disc is still warm enough to handle, pinch up a 1 cm rim around the edge and pinch a few shallow ridges across the centre.
-
Heat a thin layer of oil in a pan and fry the sopes for 45 to 60 seconds per side. Drain briefly on a rack.
-
Spread each sope with warm refried beans. Add lettuce, queso fresco, crema, salsa and coriander. Serve immediately.
Beginner Technique Notes
- Pinch the rim while the masa is warm. Once cold, it cracks rather than bends.
- If the raw disc cracks at the edges, knead in a little more warm water.
- Do not overload mini sopes; the rim should remain visible and the base should be easy to lift.
Tips and Variations
- Cooked black beans may replace pinto beans.
- Keep shaped cooked bases covered for up to 2 hours, then fry just before service.
- For fully plant-based sopes, use oil, omit dairy and finish with avocado and extra salsa.
Storage
Refrigerate plain cooked bases for up to 3 days and reheat on a comal before frying. Beans and salsa keep for 3 days. Store every component separately.
Nutritional Value
Approximately 175 kcal, 6 g protein, 25 g carbohydrate and 6 g fat per topped sope.
Allergen Notes
Contains milk. Naturally gluten-free ingredients can still encounter cross-contact; check the masa harina label and work area.
Frequently Asked Questions
Why do my sopes crack?
The masa is too dry or the discs cooled before pinching. Add water gradually and shape the rim while warm.
Can I skip frying?
Yes. Serve them straight from the comal for a softer, lighter base, although light frying improves the canapé texture.
Can the bases be frozen?
Yes. Freeze cooked untopped bases for up to 1 month and thaw before reheating and lightly frying.
