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 center 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, colorful canapés.
- Prep
- 35 minutes
- Cook
- 45 minutes
- Total
- 1 hour 20 minutes
- Serves
- 16
- Cuisine
- Mexican
- Course
- Canapé
The recipe
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Before you start
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.
Ingredients
For the sope bases
For the refried beans
For the roasted salsa
For topping
Quantities change with servings; cooking times stay the same.
Equipment
- Mixing bowl paid link
- Comal or cast-iron pan paid link
- Potato masher paid link
- Blender or mortar paid link
- Frying pan paid link
- Cooling rack paid link
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.
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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.
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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.
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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 center.
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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.
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Spread each sope with warm refried beans. Add lettuce, queso fresco, crema, salsa and coriander. Serve immediately.
Chef’s 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.
Serve with
Serve with lime wedges, pickled jalapeños and a cold agua fresca. Two or three mini sopes make a satisfying starter.
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.
Nutrition per serving (estimated)
- 175 kcal
- Calories
- 6 g
- Protein
- 25 g
- Carbohydrates
- 6 g
- Fat
Allergens
Contains milk. Naturally gluten-free ingredients can still encounter cross-contact; check the masa harina label and work area.
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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.
