Easy Mexican Sopes

I am so happy that I stumbled upon these Easy Mexican Sopes, even though it was mostly by chance! Some time ago, I was preparing a recipe that required masa. Since I only needed 1/4 cup for the Easy Mexican Sopes recipe, I went to the grocery store thinking of buying a small packet. However, the store had only 5-pound bags. Oh no!

Discovering delightful surprises in the kitchen is a chef's joy, and these Easy Mexican Sopes are a testament to that culinary serendipity! What started as a quest for masa turned into a delightful exploration of these small, flavorful Mexican appetizers. Topped with refried beans, grilled chicken, and vibrant veggies, these sopes are a burst of Mexican goodness that vanishes within minutes. A happy accident turned into a delicious discovery!

Vadim Rachok

Chef

My Mexican Sopes Story

After arriving home, I inspected the bag and found out that it contained masa, which is used to make tortillas. Exciting! I can make up to 400 tortillas with the remaining masa, but sadly, I don’t have a tortilla press and have no intention of purchasing one. However, I noticed a recipe for making sopes on the side of the bag, which sounded interesting to me. Sopes are small Mexican appetizers that I am interested in trying out.

These little appetizers are amazing! I topped the sopes with refried beans, grilled chicken, onions, tomatoes, lettuce, and sour cream. “The food is consumed within minutes!”

Ingridients for Mexican Sopes

To create these beauties, you will require the following items:

1. 2 cups instant corn masa flour
2. 1-1/2 cups water
3. 1/4 cup vegetable oil
4. 1-1/2 cups refried beans
5. 2 grilled chicken breasts, sliced thin
6. 1 cup tomatoes, chopped (I used Roma)
7. 1 large red onion, chopped
8. 2 cups chopped green leaf lettuce (about 5 leaves)
9. 1/2 cup cheddar cheese, shredded
10. 1 cup sour cream

Mexican Sopes: Cooking Steps

1. Measure masa into a medium bowl, add water, and mix into a soft, spongy dough with a fork.
2. Divide the masa into 20 equal portions and roll them into balls. Flatten each ball into a patty that is about 3 inches in diameter.
3. To prepare sopes, heat a large skillet on high heat. Do not add oil yet. Cook each patty for 1-2 minutes on each side until it turns lightly brown. After cooking the patties, use your hands to press around the edges of the patties to form a rim about 1/4 inch high. Please be careful while doing this as the dough patties will be very hot! Keep the sopes warm by covering them with a cloth while you are doing this.
4. First, heat up the oil in a skillet. Then, fry the sopes until they turn golden brown. After frying, remove the sopes from the skillet and place them on a paper towel to absorb any excess oil. Spread a tablespoon of refried beans on top of each sope and add sliced chicken, cheese, tomato, onion, lettuce, and sour cream. Finally, your delicious sopes are ready to savor!

The Origin of Sopes

The origins of sopes can be traced back to the ancient cultures of Mesoamerica, particularly the indigenous peoples of present-day Mexico. Sopes evolved from tlaxcalli, a type of corn dough flatbread that was a staple of the diet of these indigenous groups.

Originally, sopes were eaten by the indigenous peoples of the region as a simple and nutritious staple. They were often topped with ingredients such as beans, meat, cheese, and various vegetables. This reflects the availability of ingredients in the region.

Today, sopes remain an integral part of Mexican cuisine, enjoyed throughout the country and celebrated for their versatility and delicious flavors. The enduring legacy of this ancient Mesoamerican dish can be found in street stands as well as fine restaurants, where it is often served as an appetizer, snack, or main course.

Toppings Variations

You can simply top your sopes with a hearty helping of refried beans, queso fresco, picadillo, shredded chicken, barbacoa or carne asada, chopped lettuce, thinly sliced cabbage, and chile de arbol salsa.

You can also use any of the Mexican leftovers that you may have in your refrigerator. Garnish sopes with cilantro, diced onion, and your favorite hot sauce, and dig in.

Can Sopes be Made Ahead of Time?

Yes, you can make sopes ahead of time. Prepare the dough ball according to the recipe, then wrap it tightly in plastic wrap. You can store it in the refrigerator for up to a few days, or until you are ready to form the sopes. Alternatively, you can fry all the sopes, store them in the refrigerator, and reheat them to serve later.

How to Store Sopes?

You can store baked sopes in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to a month.