Sopes
Thick Masa Boats
Thick masa discs pinched into a raised rim right on the comal, then fried and piled with beans, your choice of shredded meat, and a cooling swipe of crema.
Sopes
✦ Antes de Empezar
Before you cook
What filling should I use for sopes?
The recipe is flexible — use shredded chicken, picadillo, or cooked chorizo, whichever you have on hand, then finish with beans, lettuce, crema, queso fresco, and salsa.
Ingredientes· 9View
Sope Shells
- 2 cupsCorn Masa Harina (Maseca)
- 1.5 cupsWarm Water
- 1/2 tspSalt
- 1/2 cupVegetable Oil or Lardfor shallow frying
Toppings
- 1 cupRefried Beans (Frijoles Refritos)warm
- 1.5 cupsShredded Cooked Chicken or Beefwarm
- 1 cupShredded Iceberg Lettuce
- 1/2 cup eachMexican Crema & Queso Fresco
- as neededSalsa Verde
Instrucciones
6 pasosPrepara la masa
Mix the dough
Mix the masa harina, water, and salt into a dough. Let it rest for 15 minutes.
Forma los discos
Shape the discs
Shape the dough into 12 thick discs about 3 1/2 inches wide.
Cocina en el comal
Cook on the comal
Cook the discs on a comal for 2 minutes per side.
Forma el borde
Pinch the rim
While the masa is still hot enough to shape, pinch a raised rim around the edge of each disc.
Fríe y recalienta
Fry and reheat
Lightly fry the sopes or brush them with lard, then reheat on the comal.
Rellena y sirve
Fill and serve
Fill with beans, your choice of meat, lettuce, crema, cheese, and salsa.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
✦ Recommended gear reflects genuine kitchen utility standards. Outbound links support our independent culinary archive.
