3 Different Sopes

Sophia Rivera
If you love Mexican snacks, this trilogy of sopes is what you’re looking for. You don’t need many ingredients other than corn dough, beans, and the fillings you have on hand, accompany them with some salsa.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 500 grams beans
  • 1 liter water
  • 1/4 onions
  • 1 clove garlic
  • 1 tablespoon salt
  • 250 grams masa dough
  • water
  • 1/4 cups vegetable oil, for the sopes and the beans
  • 1 cup potato, with chorizo
  • 1 cup chicken, cooked and shredded
  • 1 cup cochinita pibil
  • 1 1/2 cups lettuce, chopped
  • 1 cup sour cream, sour
  • 1 cup queso fresco
  • green salsa, for the potato sopes with chorizo
  • red salsa, for the chicken sopes
  • red onion, with habanero for the cochinita sopes
Preparation
15 mins
15 mins
Low
  • Cook the beans in the pressure cooker with water, onion, garlic, and salt for 30 minutes. Drain and set aside.
  • Knead the dough with water ensuring it remains moist and doesn’t stick to your hands.
  • Form thick tortillas or gorditas with the dough using a tortilla press or by pressing between two bags with a cutting board.
  • Heat a griddle and cook the gorditas on both sides.
  • Pinch the edges of the sopes with your hands to form the borders.
  • Heat oil in a skillet over medium heat and fry the sopes for 2 minutes.
  • In the same skillet, fry the beans with the remaining oil, mashing to break them apart.
  • Fill the sopes with beans, various fillings, lettuce, cream, cheese, and their respective sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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