How to Make Authentic Mexican Sopes with Refried Beans and Queso Fresco

Simple Summary

Sopes with refried beans and queso fresco are delicious Mexican street food favorites, featuring crispy corn masa bases topped with savory beans and crumbly cheese for a perfect blend of textures and flavors.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 4 (2 sopes per serving)
• Difficulty: Intermediate

Ingredients

• 2 cups masa harina
• 1 1/2 cups warm water
• 1/2 teaspoon salt
• 1/4 cup vegetable oil for frying
• 2 cups refried beans (homemade or canned)
• 1 cup crumbled queso fresco
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup diced onions
• 1/4 cup Mexican crema or sour cream
• Hot sauce (optional, to taste)

Instructions

1. In a large bowl, mix masa harina and salt. Gradually add warm water, kneading to form a smooth dough. Cover and let rest for 15 minutes.

2. Divide the dough into 8 equal portions and roll each into a ball.

3. Using a tortilla press or rolling pin, flatten each ball into a 1/4-inch thick circle, about 3 inches in diameter.

4. Heat a large skillet or griddle over medium heat. Cook each sope for about 1 minute on each side until lightly browned.

5. While still warm, pinch the edges of each sope to create a 1/2-inch rim around the edge. This forms a shallow bowl shape.

6. In a large skillet, heat vegetable oil over medium-high heat. Fry each sope for about 1 minute per side until crispy and golden. Drain on paper towels.

7. Warm the refried beans in a small saucepan over low heat, stirring occasionally.

8. To assemble, spread a layer of warm refried beans on each sope. Top with crumbled queso fresco, shredded lettuce, diced tomatoes, and onions.

9. Drizzle with Mexican crema or sour cream and add hot sauce if desired.

10. Serve immediately while still warm and crispy.

Chef's Notes

• For a healthier version, you can bake the sopes instead of frying. Brush with oil and bake at 400°F (200°C) for 10-12 minutes, flipping halfway through.
• Make the sope bases ahead of time and store in an airtight container for up to 2 days. Reheat in the oven before topping.
• Experiment with toppings: try shredded chicken, seasoned ground beef, or grilled vegetables for variety.
• To save time, use store-bought tostada shells instead of making sopes from scratch.

Nutritional Info

Per serving (2 sopes): Approximately 450 calories. Sopes are a good source of complex carbohydrates from the corn masa. The beans provide fiber and plant-based protein, while queso fresco adds calcium. The vegetable toppings offer vitamins and minerals, making this a balanced meal.

Serving Suggestions

Serve sopes as a main course for dinner, paired with a side of Mexican rice and a fresh cucumber-tomato salad. For beverages, offer cold horchata or Mexican beer. These sopes also make great appetizers for parties – simply make them smaller for bite-sized portions. Garnish with fresh cilantro and lime wedges for an extra pop of flavor and color.