Mexican
⭐ Highly Rated
25 minmedium
MexicanSnack
Recipe Story
origins & traditionsSopes are one of Mexico's most cherished antojitos, featuring thick handmade corn masa boats with pinched edges to hold generous toppings. These rustic snacks originated in central Mexico and remain popular throughout the country. The masa base is cooked on a comal until slightly crispy on the outside yet soft inside, then topped with warm refried black beans, vibrant salsa verde made from tomatillos and jalapeños, crumbled queso fresco, and finished with shredded lettuce, radishes, and Mexican crema. Each bite delivers a perfect balance of textures and flavors - the earthy corn, creamy beans, bright acidic salsa, and fresh vegetables. Making sopes from scratch connects you to generations of Mexican home cooks who have perfected this simple yet deeply satisfying dish.
Instructions
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Prepare the masa: In a large mixing bowl, combine 2 cups masa harina with 1.5 cups warm water and 1/2 teaspoon salt. Mix with your hands until a soft, pliable dough forms (like Play-Doh consistency). Cover with damp towel and rest 10 minutes.
Make salsa verde: In a saucepan, boil 6 tomatillos (husked and rinsed) with 2 jalapeños and 2 garlic cloves for 8 minutes until softened. Transfer to blender with 1/4 cup cilantro, 1/4 cup onion, and salt to taste. Blend until smooth. Set aside.
Heat refried beans: In a small saucepan, warm 2 cups black beans with 2 tablespoons vegetable oil over medium heat, mashing as you stir until thick and creamy. Keep warm.
Shape sopes: Divide masa into 8 equal portions and roll into balls. Using a tortilla press or your hands, flatten each ball into a 4-inch circle about 1/4-inch thick. Cook on a hot comal or skillet for 2 minutes per side until lightly browned.
Form the edges: While still warm, pinch around the edges of each sope to create a 1/2-inch rim, forming a shallow boat shape.
Fry sopes: Heat 2 tablespoons vegetable oil in a skillet over medium heat. Lightly fry each sope for 1-2 minutes per side until golden and slightly crispy. Drain on paper towels.
Assemble: Spread warm refried beans generously on each sope base. Top with salsa verde, crumbled queso fresco, shredded lettuce, sliced radishes, and a drizzle of Mexican crema. Serve immediately while warm.
Sopes de Frijol con Salsa Verde
4.2 (25)
Traditional Mexican thick corn masa cakes topped with refried black beans, tangy salsa verde, crumbled cheese, and fresh garnishes. A beloved street food turned satisfying snack.
medium
45 min
8 servings
Ingredients
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Masa Base
- 2 cups flour, masa harina
- 1/2 teaspoons salt
Toppings
- 2 cups black-beans, cooked and mashed for refried beans
Cooking
- 4 tablespoons vegetable-oil, divided
Salsa Verde
- 6 pieces tomatoes, tomatillos, husked and rinsed
- 2 cloves garlic, peeled
- 4 tablespoons cilantro, fresh, roughly chopped
- 1/4 pieces onions, roughly chopped for salsa
Garnish
- 1 cups cheese-feta, queso fresco, crumbled
- 1 1/2 cups lettuce, shredded
- 4 pieces radishes, thinly sliced
- 6 tablespoons sour-cream, Mexican crema or sour cream (optional)
Chef Tips
expert advice•Chef Tips: The key to perfect sopes is achieving the right masa consistency - not too dry or it will crack, not too wet or it won't hold shape.
•If masa feels dry, add water one tablespoon at a time.
•For authentic flavor, use freshly made masa from a tortilleria if available.
•The sopes can be shaped and cooked ahead of time, then reheated in a hot skillet before topping.
•Variations: Try topping with chorizo and potatoes, shredded chicken tinga, or carnitas for heartier versions.
•For vegetarian options, add sautéed mushrooms or roasted poblano peppers.
•Substitute pinto beans for black beans if preferred.
•Make it spicier by adding serrano peppers to the salsa verde or drizzling with hot sauce.
•The salsa verde can be made up to 3 days ahead and refrigerated.
