Sopes with beans, cheese and salsa Recipe
Sopes are small, thick corn flour patties with raised edges that act like edible little plates. In Mexico they’re sold at street stalls with various toppings – from beans to meat and vegetables. In this version they’re topped with creamy beans, cheese and a simple salsa, perfect as a snack for a get-together with friends.
Sopes are the essence of Mexican street food: thick corn patties with a rim that holds all the juicy toppings like a mini plate. The combination of creamy beans, salty cheese, tangy sour cream and fresh, spicy salsa feels like a complete meal packed into two or three bites. Texturally you get everything: a crisp edge, soft centre, smooth bean paste and juicy tomatoes.
Chef's tips
When kneading the dough for sopes, pay attention to the texture: if the edges of the patties crack while shaping, add a little water because the dough is too dry. After the initial cooking on a dry pan, pinch up the rims while the patties are still hot – later they will harden and crack. Watch the second, short frying stage carefully: sopes should be lightly golden and crisp, but not hard like chips.
How to serve
Sopes are perfect for home “taco nights”, when everyone assembles their own toppings at the table – you can add bowls of guacamole, shredded lettuce or pickled onions. To drink, serve light beer, homemade margaritas or simply lime water with cucumber slices. At parties they disappear from the plate faster than classic sandwiches, so I always make a double batch.
Ingredients
- masa harina corn flour for tortillas, not regular corn flour - 250 g
- warm water approximate amount, add gradually - 220 ml
- canned black beans weight after draining - 240 g
- garlic chopped - 1 clove
- vegetable oil for frying - 4 tablespoons
- white cheese crumbly, feta- or Balkan-style - 80 g
- sour cream for serving - 4 tablespoons
- tomato diced finely - 2 piece
- white onion finely chopped - 0.5 piece
- fresh chili pepper seeded, finely chopped - 1 piece
- fresh coriander chopped - 2 tablespoons
- lime juice squeezed - 1 piece
- salt to taste
- ground black pepper to taste
Preparation
- Put the masa harina into a bowl with a pinch of salt. Gradually pour in the warm water, mixing with your hand until you get a soft, elastic dough that doesn’t stick to your hands but isn’t dry or cracked. If needed, add a little more water or flour.
- Cover the dough with a damp cloth and set aside for 10 minutes to rest.
- Meanwhile, prepare the beans: in a small pan heat 1 tablespoon of oil over medium heat, add the garlic and fry for 30–40 seconds until fragrant but not browned. Add the drained beans and 2–3 tablespoons of water, then mash with a fork or potato masher until you get a thick paste. Season with salt and pepper and cook for 3–4 minutes, stirring, until hot and creamy.
- Make a simple salsa: in a bowl mix the tomatoes, onion, chili pepper, coriander, lime juice, a pinch of salt and pepper. Set aside to let the flavours meld.
- Divide the dough into 8 equal portions and shape each into a ball. Flatten each ball with your hand into a patty about 7–8 cm in diameter and 0.8–1 cm thick.
- Heat a large dry pan over medium heat. Cook the patties for 2–3 minutes on each side, until brown spots appear on the surface and the centre is cooked through.
- While the patties are still warm, use your fingers to gently pinch the edges upwards to form a small rim like a mini tart. Do this carefully so you don’t burn yourself – you can use a cloth.
- Heat 3 tablespoons of oil in a pan over medium heat. Fry the sopes for 1–2 minutes on each side, until lightly crisp on the outside but still soft inside. Drain on paper towels.
- Top each sope with a spoonful of warm bean paste, a teaspoon of sour cream, sprinkle with crumbled cheese and finish with a spoonful of tomato salsa. Serve immediately.
Storage
If you have leftover fried sopes, let them cool completely, then store in an airtight container at room temperature for up to 1 day. Reheat briefly in a dry pan before topping. Keep bean paste and salsa in the fridge and use within 2 days.
