Sopes are a traditional Mexican dish known for their thick, corn-based shells topped with a variety of delicious ingredients. These small, round discs are made from masa harina, a type of corn flour, and can be filled with various savory fillings such as shredded chicken, refried beans, salsa, and cheese. In this recipe, we’ll explore the history and story behind sopes and provide detailed instructions on how to make them at home.

Sopes have a long history in Mexican cuisine and can be traced back to indigenous cultures such as the Aztecs and Mayans. The word “sope” comes from the Nahuatl language, spoken by the Aztecs, and means “thick corn tortilla.”

Traditionally, sopes were made by shaping masa harina into small, round discs and then frying them on a griddle or comal. The resulting shells are thick and slightly crispy on the outside while remaining soft and doughy on the inside. Sopes were often served as street food or as a part of festive meals and celebrations.

In Mexican cuisine, sopes are a popular antojito, which refers to a small snack or appetizer. They are commonly found in markets, street food stalls, and family gatherings. Sopes are versatile and can be topped with a wide range of fillings, allowing for endless flavor combinations and culinary creativity.

PREP: 15 MIN.

COOK: 35 MIN.

MAKES: 16 SERVINGS

INGREDIENTS

• 2 cups masa harina
• 1 teaspoon salt
• 1-⅓ cups warm water
• 1-½ cups shredded cooked chicken breast
• 1 cup salsa, divided
• ¼ cup shortening
• 1 cup refried beans
• 1 cup shredded lettuce
• ½ cup crumbled queso fresco

INSTRUCTIONS

1. In a small bowl, combine the masa harina and salt. Stir in the warm water until the mixture forms a ball. Knead the dough until it is smooth and well combined. Divide the dough into 16 equal portions and shape each portion into a ball. Cover the balls with plastic wrap to prevent them from drying out.
2. Working between two sheets of plastic wrap, press four balls of dough into 3½-inch circles. Place the dough circles on an ungreased griddle and cook over medium-low heat for 1-2 minutes or until the bottoms are lightly set. Flip the circles and cook for an additional 2 minutes. Remove from the heat and quickly pinch the edges of the circles to form a ½-inch rim. Return the circles to the griddle and cook for 2 minutes longer or until the bottoms are lightly browned. Transfer the cooked sopes to wire racks and cover them. Repeat this process with the remaining dough.
3. In a small saucepan, combine the shredded chicken and ½ cup of salsa. Cook the mixture over medium-low heat until heated through, stirring occasionally. In a large skillet, melt the shortening and cook the sopes over medium-high heat for 2 minutes on each side or until they become crisp and lightly browned. Remove the sopes from the skillet and drain them on paper towels.
4. To assemble the sopes, layer each one with refried beans, the chicken mixture, and the remaining salsa. Sprinkle with shredded lettuce and crumbled queso fresco. Serve the sopes immediately while they are still warm.

NOTE:

• Sopes are a delightful and satisfying dish that showcases the flavors and textures of Mexican cuisine. Whether enjoyed as a snack, appetizer, or main course, these homemade sopes are sure to be a hit at your next gathering or family meal. Customize them with your favorite toppings and fillings to create a personalized culinary experience that pays homage to the rich history and vibrant flavors of Mexico.