Sopes

Method

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1. Mix the masa harina and salt, then add the warm water gradually, kneading until the dough is smooth and feels like soft modelling clay. It should not crack at the edges when pressed.

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2. Rest, covered, for 20 minutes, then divide into 12 balls.

   Mark done Start 20 min timer

3. Press each ball between two sheets of plastic to a disc about 9 cm across and 1 cm thick — noticeably thicker than a tortilla.

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4. Cook on a dry comal or heavy pan over medium heat for 2 minutes a side until the surface looks dry and matte with a few brown spots.

   Mark done Start 2 min timer

5. Working quickly while they are hot — hold them in a folded cloth — pinch a 1 cm rim up around the edge of each with your fingertips.

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6. Heat the oil in a frying pan to about 180°C / 350°F and fry each sope base-down for 60 to 90 seconds until golden and crisp. Drain.

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7. Spread a layer of warm refried beans inside each rim, then the meat.

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8. Top with lettuce, onion, salsa, crema, cheese, avocado and jalapeños, and serve immediately.

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Chef’s Tips

• If the dough cracks when you press it, it is too dry. Work in another tablespoon of warm water.
• Pinch the rims while hot. This is the only window in which the masa will cooperate.
• Unfried, unpinched bases freeze well; pinch and fry them from frozen after a brief thaw.

Pairing Suggestions

• An agua fresca or horchata
• Extra salsa and lime
• Mexican rice on the side

Storage & Reheating

Fried bases keep 2 days and re-crisp in a hot oven for 5 minutes. Top only when serving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.