Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Dough
Pan
Top
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Shape · About 5 min
- Mix 300 g masa harina, 360 ml warm water, ½ tsp salt, rest 5 minutes and make 12 thick discs.
Cook · About 2 min
- Cook discs on a dry griddle 2 minutes per side. While warm, pinch raised rims. Shallow-fry in 50 ml neutral oil 2 minutes per side.
Top · About 12 min
- Warm beans from 500 g cooked refried beans, 200 g lettuce, shredded, 200 g salsa, 150 g queso fresco, 100 g sour cream, spread into shells and add remaining toppings.
Check: The masa shells are cooked through with crisp surfaces and soft centres.
Tips
- Pinch rims while the cooked discs are warm and flexible.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use crumbled feta instead of queso fresco for a saltier topping.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Sopes one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Sopes?
Pinch rims while the cooked discs are warm and flexible.
What can I substitute in Sopes?
Use crumbled feta instead of queso fresco for a saltier topping.
Can I prepare Sopes ahead?
Prepare the measured ingredients for Sopes one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
