This easy Mexican Sopes recipe is a great way to start making this delicious and versatile Mexican street food at home!
Course Main
Cuisine Mexican
Diet Gluten Free
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 4
Calories 1135kcal
Author Robin Gagnon
Ingredients
Sopes Dough
2cupscorn masa harina*corn flour
½teaspoonkosher salt
1 ½cupswarm water
vegetable oil for frying
Toppings for the Sopes
2poundsground beef or 2 cups cooked shredded chickenbeef or pork
2packets taco seasoning
1 - 15oz.can refried beans
1cupshredded lettuce
6cherry tomatoeshalved
2avocadosdiced
½cupqueso frescocrumbled (or cotija cheese)
salsa for topping
Instructions
In a medium mixing bowl, slowly combine corn masa and water. Adding the water a little at a time while mixing with your hands. The dough should have a soft play dough like texture and not be sticky.
Divide to dough into eight pieces. Wet your hands and take each piece of the dough roll and flatten into small round patties. Then form a raised lip around the edges, creating a shallow bowl shape. Keep dough covered with plastic wrap while shaping each to keep it from drying out.
Place a deep skillet or saucepan over medium-high heat, Using a food thermometer, heat oil to 350 degrees F.
Place the raw sope lip side down into the oil fry about 2 minutes or till light golden color. Flip and fry another 1-2 minutes until golden and crispy. Remove from oil and set on a plate lined with paper towels or a kitchen towel to absorb excess oil.
Cook the meat in a skillet until browned. Drain off grease and add in taco seasoning. Stir well. Heat the beans in a saucepan or in the microwave.
Take the sope and smear some beans on it then add the crumbled seasoned ground beef. Top with lettuce, tomatoes, avocado, salsa and cheese.
Notes
Nutrition calculated based on a rough estimate of ⅛ cup of oil absorbing into the Sopes cakes and 2 Sopes per serving.*Make sure to use masa harina, not just any ground corn.