Sopes are small, thick corn masa (corn dough) cakes with raised edges. They are very traditional in central Mexico. You can find them in markets and small family kitchens. They are usually topped with beans, lettuce, cheese and salsa. This version uses black beans and simple toppings. It is eaten as a main dish.
😌 Difficulty: Medium
⏱️ Preparation time: 20 min
🔥 Cooking time: 15 min
⏳ Total time: 35 min
👥 Servings: 3 (6 small sopes)
Ingredients
For the base:
- 250 g masa harina (corn flour for tortillas)
- 180 ml warm water
- ½ tsp salt
For topping:
- 1 cup cooked black beans (mashed slightly)
- 100 g queso fresco (or feta substitute)
- ½ cup shredded lettuce
- ½ small white onion, finely chopped
- ½ cup salsa roja (red chili sauce)
- 1 tbsp vegetable oil
Instructions
- In a bowl, mix masa harina and salt.
- Slowly add warm water and mix with hands until soft dough forms.
The dough should be smooth and not sticky. - Divide into 6 equal balls.
- Flatten each ball into a thick circle (about 1 cm thick).
- Heat a dry pan over medium heat.
- Cook each disc 2-3 minutes per side until lightly browned.
- While still warm, gently pinch the edges with your fingers to form a small raised border.
This creates a shallow bowl shape. - Heat 1 tbsp oil in a pan and lightly fry each sope for about 1 minute per side.
They should become slightly crispy outside but soft inside. - Warm the beans and mash slightly with a spoon.
- Spread a layer of beans on each sope.
- Add shredded lettuce, chopped onion and crumbled cheese.
- Spoon salsa on top.
- Serve immediately while warm.
SpinThatCuisine Tip 💡
The raised edge is important. It holds the toppings and prevents the sauce from running off. Shape the border while the dough is still warm so it does not crack.