Thick round masa cakes pinched around the edges to form a small wall, then fried until crispy and topped with refried beans, shredded chicken, lettuce, crema, and salsa. These handheld vessels are a beloved Mexican antojito that delivers satisfying crunch and layers of flavor in every bite.
Ingredients
2 cups masa harina
1 1/4 cups warm water
1/2 teaspoon salt
1 cup refried black beans
2 cups shredded cooked chicken
1 cup shredded lettuce
1/2 cup Mexican crema
1/2 cup crumbled cotija cheese
1 cup red salsa
Vegetable oil for frying
1 ripe avocado, diced
Instructions
1Mix masa harina with warm water and salt in a bowl, kneading for three to four minutes until the dough is smooth and pliable. It should feel like soft modeling clay and not crack when pressed flat between your palms.
2Divide the dough into eight equal balls and flatten each into a thick disc about eight centimeters in diameter and one centimeter thick. These should be noticeably thicker than regular tortillas to hold their shape during cooking.
3Cook the discs on a hot dry comal or griddle for three minutes per side until light golden spots appear and the surface feels firm. Remove from heat while still warm and pliable enough to shape the characteristic raised edges.
4While the cooked discs are still warm, carefully pinch the edges upward all around the circumference to create a small raised border about one centimeter high. This wall will hold the toppings and prevent salsa from running off.
5Fry the shaped sopes in a shallow layer of hot oil for two minutes per side until the exterior becomes golden and crispy. The inside should remain slightly soft while the outside develops a satisfying crunch that contrasts with toppings.
6Spread warm refried beans inside each sope, top with shredded chicken, lettuce, crema, cotija cheese, red salsa, and diced avocado. Serve immediately while the base remains crispy, as sopes are best enjoyed within minutes of assembly.
Did You Know?
The word sope may derive from the sound the masa makes when it hits the hot comal. Mexican grandmothers traditionally pinch the edges of the warm masa with their bare fingers, a skill that takes years to perfect without burning oneself.