Sopes (Thick Corn Cakes with Beans and Toppings)
In short: Small, thick masa cakes with a pinched rim, fried until crisp outside and tender inside, then topped with beans, salsa, lettuce and cheese. It takes about 55 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 520 kcal
Sopes are a classic antojito, a snack eaten between meals, and they are sold at markets and street stands across Mexico. A ball of masa is flattened into a thick disk, cooked on a griddle, and pinched around the edge to make a low wall that holds the toppings. The base is crisp outside and soft and corny inside. Spread on refried beans, then add lettuce, salsa, crumbled cheese and cream.
Instructions
- Mix the masa harina and salt, then add the warm water and 1 tbsp oil. Knead for 2 minutes into a soft dough that does not stick to your hands. Cover and rest for 10 minutes.
- Divide the dough into 12 balls of about 40 g (1 1/2 oz). Flatten each into a disk about 8 cm (3 in) wide and 6 mm (1/4 in) thick, pressing gently by hand or in a tortilla press with plastic sheets.
- Heat a dry griddle or skillet over medium-high heat. Cook each disk for 1 minute per side until set with a few light spots.
- While still hot, pinch up the edge of each disk with your fingertips to form a rim about 1 cm (1/2 in) high. Keep the shaped sopes under a clean cloth.
- Heat the frying oil in a skillet over medium heat until a pinch of masa sizzles. Fry the sopes, rim side up first, for 1 1/2 to 2 minutes per side until golden and crisp. Drain on paper towels.
- Spread a spoonful of warm refried beans in each sope, then top with lettuce, a spoonful of salsa, cheese, crema and onion. Serve right away.
Tips
- Pinch the rim while the sopes are still hot from the griddle. Once the masa cools, it cracks instead of folding up.
- Make the bases ahead through the griddle step and refrigerate for up to 2 days. Fry them just before topping so they stay crisp.
Questions and answers
What is the difference between sopes and tlacoyos?
Sopes are round with a pinched rim and are topped after cooking. Tlacoyos are oval, stuffed inside the dough with beans or cheese, then topped.
Can I make sopes ahead of time?
Yes. Cook the bases on the griddle, cool and refrigerate them for up to 2 days or freeze for 1 month. Fry or griddle them again until crisp before adding the toppings.
What toppings are traditional for sopes?
Refried beans, shredded lettuce or cabbage, salsa, crumbled fresh cheese, crema and onion. Many cooks also add sliced avocado or pickled jalapeños.
How long does it take to make Sopes (Thick Corn Cakes with Beans and Toppings)?
About 55 min in total: 30 min of preparation and 25 min of cooking.
How many calories are in Sopes (Thick Corn Cakes with Beans and Toppings)?
About 520 kcal per serving, with 14 g of protein, 62 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 62 g |
| Fat | 24 g |
| Fiber | 10 g |
| Sugar | 4 g |
| Sodium | 720 mg |
Estimated values, calculated from the ingredients.
