Mexican Sopes Recipe

Masa harina: A type of corn flour used to make traditional Mexican dishes like tortillas and sopes.

Warm water: Used to hydrate the masa harina and form the dough.

Refried beans: A creamy and flavorful spread made from cooked and mashed beans.

Queso fresco: A crumbly, mild cheese commonly used in Mexican cuisine.

Shredded lettuce: Adds a fresh, crisp texture to the sopes.

Salsa: A spicy and tangy sauce that adds flavor and heat to the dish.

When mixing the masa harina and warm water, make sure to knead the dough thoroughly until it is smooth and pliable. This ensures that the sopes will hold their shape and have a consistent texture. If the dough feels too dry, add a little more water, one tablespoon at a time, until the desired consistency is achieved. Conversely, if the dough is too sticky, sprinkle in a bit more masa harina.

• corn flour masa harina - Substitute with all-purpose flour: If you don't have masa harina, you can use all-purpose flour, but the texture and flavor will be different. Add a bit of cornmeal to mimic the corn flavor.

• warm water - Substitute with vegetable broth: Using vegetable broth instead of water can add extra flavor to the dough.

• refried beans - Substitute with black bean puree: Black bean puree can provide a similar texture and flavor profile, making it a good alternative.

• queso fresco or cotija crumbled cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and salty flavor, making it a suitable replacement.

• shredded lettuce - Substitute with shredded cabbage: Shredded cabbage can provide a similar crunch and freshness to the dish.

• salsa - Substitute with pico de gallo: Pico de gallo offers a fresh, chunky alternative to salsa, with similar flavors.

• Allow the sopes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled sopes in an airtight container. If stacking, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. For longer storage, consider freezing.
• To freeze, arrange the sopes in a single layer on a baking sheet and place in the freezer until solid. This prevents them from sticking together.
• Once frozen, transfer the sopes to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to use, thaw the sopes in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through.
• For best results, add toppings like refried beans, queso fresco, shredded lettuce, and salsa just before serving to maintain freshness and texture.

• Preheat your oven to 350°F (175°C). Place the sopes on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes until they are warmed through.

• For a quicker method, use a microwave. Place the sopes on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking to ensure they are heated evenly.

• If you prefer a crispier texture, reheat the sopes in a skillet. Heat a small amount of olive oil over medium heat and cook each sope for about 2-3 minutes on each side until they are heated through and slightly crispy.

• For an air fryer option, preheat your air fryer to 350°F (175°C). Place the sopes in the basket in a single layer and heat for 3-5 minutes, checking halfway through to ensure they are warming evenly.

• To retain moisture and flavor, you can steam the sopes. Place them in a steamer basket over boiling water and cover. Steam for about 5-7 minutes until they are heated through.

• Mixing bowl: To combine the masa harina and warm water to form the dough.

• Skillet: To cook the dough disks until they are slightly golden on each side.

• Spatula: To flip the dough disks while cooking them in the skillet.

• Measuring cups: To measure the corn flour masa harina, warm water, refried beans, queso fresco or cotija cheese, shredded lettuce, and salsa accurately.

• Knife: To shred the lettuce if it is not pre-shredded.

• Spoon: To spread the refried beans on each sope.

• Plate: To place the cooked sopes on while you add the toppings.

• Tongs: To handle the hot sopes when removing them from the skillet.

• Kitchen towel: To let the sopes cool slightly after pinching the edges to form a border.

Prepare the dough in advance: Mix the masa harina and water ahead of time and store the dough in the fridge. This way, you can quickly shape and cook the sopes when needed.

Use pre-made refried beans: Opt for canned refried beans to save time on preparation. Simply heat them up before spreading on the sopes.

Pre-shred the lettuce: Shred the lettuce in advance and store it in an airtight container. This will make assembling the sopes quicker.

Batch cook the sopes: Cook all the sopes at once and keep them warm in the oven. This way, you can assemble them all at the same time.