Mexican Sopes Recipe

Masa harina: A type of corn flour used to make traditional Mexican dishes like tortillas and tamales.

Warm water: Helps to form the dough when mixed with masa harina.

Salt: Enhances the flavor of the dough.

Refried beans: A creamy and flavorful base for the sopes.

Shredded lettuce: Adds a fresh, crisp texture to the dish.

Queso fresco: A crumbly, mild cheese that complements the other toppings.

Salsa: Adds a burst of flavor and a bit of heat to the sopes.

When forming the dough for the sopes, make sure to knead it well until it is smooth and pliable. This will ensure that the masa harina is fully hydrated and will result in a better texture. If the dough feels too dry, add a little more warm water a teaspoon at a time. Conversely, if it feels too wet, sprinkle in a bit more masa harina. When pinching the edges to form the rim, do so while the sopes are still warm; this makes the dough easier to shape and helps maintain the structure.

• masa harina - Substitute with cornmeal: Cornmeal can be used as a substitute, though the texture will be slightly different. Add a bit of flour to help bind the dough.

• warm water - Substitute with vegetable broth: Using vegetable broth can add a bit more flavor to the dough.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use sparingly to avoid overpowering the dish.

• refried beans - Substitute with black bean puree: Black bean puree offers a similar texture and can be seasoned to taste like refried beans.

• shredded lettuce - Substitute with shredded cabbage: Shredded cabbage provides a similar crunch and can hold up better if you need to prepare the dish in advance.

• queso fresco - Substitute with feta cheese: Feta cheese has a similar crumbly texture and a slightly tangy flavor that can mimic queso fresco.

• salsa - Substitute with pico de gallo: Pico de gallo offers a fresh, chunky alternative to salsa with similar flavors.

• Allow the sopes to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Place the cooled sopes in an airtight container. If stacking, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. This keeps the masa base fresh and ready for reheating.
• For longer storage, freeze the sopes. Lay them out on a baking sheet in a single layer and freeze until solid, about 1-2 hours.
• Once frozen, transfer the sopes to a freezer-safe bag or container. Label with the date and store for up to 3 months.
• To reheat, preheat your oven to 350°F (175°C). Place the sopes on a baking sheet and heat for 10-15 minutes, or until warmed through.
• Alternatively, reheat in a skillet over medium heat for 2-3 minutes on each side, ensuring they are heated evenly.
• Avoid microwaving as it can make the sopes rubbery and unevenly heated.
• When ready to serve, top with your favorite refried beans, shredded lettuce, queso fresco, and salsa for a fresh and delicious meal.

• Preheat your oven to 350°F (175°C). Place the sopes on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker method, use a microwave. Place the sopes on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.

• If you prefer a crispier texture, reheat the sopes in a skillet. Heat a small amount of olive oil over medium heat. Place the sopes in the skillet and cook for about 2-3 minutes on each side until they are heated through and slightly crispy.

• For an air fryer option, preheat the air fryer to 350°F (175°C). Place the sopes in the basket in a single layer and heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the sopes on the rack or a baking sheet and heat for about 10 minutes, checking to make sure they don’t overcook.

• For a stovetop steamer method, bring a pot of water to a simmer and place a steamer basket over it. Arrange the sopes in the basket, cover, and steam for about 5 minutes or until heated through. This method helps retain moisture.

• Mixing bowl: Use this to combine the masa harina, warm water, and salt to form the dough.

• Skillet: Heat this over medium heat to cook each disk until lightly browned.

• Measuring cups: Measure out the masa harina, warm water, and other ingredients accurately.

• Spatula: Flip the disks in the skillet to ensure even cooking on both sides.

• Tongs: Remove the cooked disks from the skillet safely.

• Plate: Place the cooked sopes on this to cool slightly before adding toppings.

• Spoon: Spread the refried beans onto each sope.

• Knife: Shred the lettuce if it's not pre-shredded.

• Serving platter: Arrange the finished sopes on this for serving.

• Pinching tool: Use your fingers or a small tool to pinch the edges of the sopes to form a rim.

Prepare ingredients in advance: Measure and mix masa harina, water, and salt ahead of time to streamline the process.

Use pre-made refried beans: Save time by using canned refried beans instead of making them from scratch.

Pre-shred lettuce: Shred the lettuce and store it in the fridge until needed.

Crumbled queso fresco: Buy pre-crumbled queso fresco to avoid extra prep work.

Ready-to-use salsa: Opt for store-bought salsa to save time on chopping and mixing.