Sopes are thick pieces of masa shaped into discs and then pinched on the edges to form a vessel. The sopes are then lightly fried and typically topped with refried beans, fresh cheese and salsa.
Masa is simply made by combining corn flour or masa harina, with water and salt. It then turns into a moist dough (that’s not too sticky). This is the same dough that’s used to make corn tortillas.
In terms of sopes ingredients, refried beans are one of the most popular toppings to add onto any Mexican sopes recipe, but you can also find chorizo, shredded chicken, or beef ones. There really is no limit to what you can top them with.
When making sopes, besides the main protein, it’s always nice to garnish them with something fresh such as lettuce or coriander, and a good amount of spicy salsa.
We went for a classic Mexican recipe here and decided to pair our Mexican sopes with our delicious Gran Luchito chipotle Refried Beans, then add fried chorizo, crumbled feta on top, a spoonful of creme fraiche and Gran Luchito Tomatillo Salsa.
A little tip is to prepare the sopes in advance and store them in the fridge in a closed container. When you’re ready to serve them, you just have to fry them lightly and top them with the refried beans. You can store them in the fridge for up to 2 days.
First of all combine the masa ingredients in a bowl. Integrate everything with your hands until you form a dough (should be moist but not sticky). Cover with a damp cloth and follow the next steps:
-Make balls and press into round discs ½ cm thick (with your hands).
-Warm up masa discs a couple of seconds on each side over a hot non-stick pan until lightly toasted.
-Remove from pan & carefully pinch edges forming each sope. Repeat process with the rest of the masa.
-Once ready, cover your sopes with a tea towel and reserve.
Open the sachet of Refried Beans and pour the beans into a small saucepan. Add a bit of water and stir, then let the beans simmer over a medium heat.
In a hot pan add the chorizo meat. Break it with a wooden spoon into smaller pieces and fry until crispy, then once ready set aside.
Now heat up a frying pan with the vegetable oil. Once hot enough, shallow fry your sopes until golden brown. Once ready, remove from the hot oil and place them over a plate with kitchen paper to absorb any excess oil. Repeat the same process with the rest of the sopes.
Get ready to serve your sopes while they’re still warm. Top each sope with a spoonful of warm refried beans, then add a bit of crispy chorizo on top, onion, tomatoes, a bit of shredded lettuce, feta, a spoonful of sour cream, and last but not least a nice amount of Tomatillo Salsa. Serve and enjoy!