Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Dough
Pan
Top
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Shape · About 5 min
- Mix 300 g masa harina, 360 ml warm water, ½ tsp salt, rest 5 minutes and make 12 thick discs.
Cook · About 2 min
- Cook discs on a dry griddle 2 minutes per side. While warm, pinch raised rims. Shallow-fry in 50 ml neutral oil 2 minutes per side.
Top · About 12 min
- Warm beans from 500 g cooked refried beans, 200 g lettuce, shredded, 200 g salsa, 150 g queso fresco, 100 g sour cream, spread into shells and add remaining toppings.
Check: The masa shells are cooked through with crisp surfaces and soft centres.
Tips
- Pinch rims while the cooked discs are warm and flexible.
- Judge Sopes by the texture and doneness signs in its steps. Your pan and heat affect how long Sopes takes to cook.
Substitutions
- In Sopes, replace queso fresco for a saltier topping with crumbled feta.
Storage
- Get perishable Sopes into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Sopes within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Sopes to 74°C / 165°F, stirring or turning it for even heating. When Sopes is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Sopes includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Sopes becomes softer in storage.
Make ahead
- Prepare the measured ingredients for Sopes one day ahead. For Sopes, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Sopes on the day of serving.
FAQ
What matters most when making Sopes?
Pinch rims while the cooked discs are warm and flexible.
What can I substitute in Sopes?
In Sopes, replace queso fresco for a saltier topping with crumbled feta.
Can I prepare Sopes ahead?
Prepare the measured ingredients for Sopes one day ahead. For Sopes, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Sopes on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
