🇲🇽 Mexico recipe
Sopes
Sopes are one of Mexico's most traditional antojitos, little masa boats with raised edges that act as a vessel for an array of toppings. The thick, oval base is made from fresh masa, cooked on a comal, then pinched around the edges while still hot to form a rim. After a quick shallow-fry to crisp the outside, each sope is spread with refried beans and piled high with your choice of shredded meat, salsa, crema, lettuce, and crumbled cheese. Sopes are beloved across Mexico as street food, market fare, and family dinner staples.
Prep30 mins
Cook30 mins
Serves4
Difficultymedium
Ingredients
- 300 g masa harina
- 350 ml warm water
- 1/2 teaspoon salt
- 2 tablespoons lard or vegetable oil, plus more for frying
- 250 g refried black or pinto beans
- 300 g shredded cooked chicken or pork
- 200 ml salsa roja or salsa verde
- 120 ml Mexican crema or sour cream
- 100 g crumbled queso fresco
- 1 cup shredded iceberg lettuce
- 1/2 medium white onion, finely diced
- Fresh cilantro for garnish
- 1 avocado, sliced
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 340
- Protein
- 14 g
- Carbs
- 32 g
- Fat
- 18 g
