Sopes

Deborah Dana
Sopes are ideal for serving as a snack or as a main dish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
20
Servings
  • 4 cups masa harina
  • 2 1/2 cups water
  • 1/2 teaspoons salt
  • 1 1/2 cups refried beans
  • 1 1/2 cups chicken, shredded
  • 1 cup requesón
  • 1 cup romaine lettuce, picadas
  • 1 cup green salsa
  • vegetable oil
Preparation
20 mins
0 mins
Low
  • Mix the maseca, water, and salt with your hands. Knead until the dough no longer sticks to your hands.
  • Divide into 20 portions and take each portion and flatten it to make thick tortillas. Use your fingers to lift the edges of each sope.
  • Heat a griddle and cook the sopes on each side for about 1 minute or until they are lightly golden.
  • Fry the sopes with a little vegetable oil and remove from the pan, placing them on paper towels to absorb the excess oil.
  • Fill each sope with beans, shredded chicken, cheese, lettuce, and a little green salsa.

Nutritional Information

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