Sopes are thick, hand-formed corn masa rounds with a raised edge, lightly fried until crisp outside and tender inside, then loaded with savory toppings. Using fresh corn masa gives them better structure, deeper flavor, and that real handmade texture you can’t fake.
Great for quick plates, sampler trays, or build-your-own toppings.
Ingredients
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Fresh corn masa
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Refried beans
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Shredded chicken or beef
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Shredded lettuce
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Crema
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Crumbled queso fresco or cotija
Steps
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Roll masa into balls and flatten into thick rounds.
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Cook on a hot comal until lightly set on both sides.
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While warm, pinch the edges to form a rim.
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Fry lightly until the outside is crisp.
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Spread beans and add your toppings.
Tip: Keep masa covered with a damp towel while working so it stays soft and easy to shape.