Click here for a PDF of this recipe without photos.

If people aren’t camped-out in the kitchen when you start making these things, they almost certainly will be by the time you finish.  Encourage people to grab them as soon as you take them off the griddle. These are very easy to make, don’t require any hard-to-find ingredients, and turn out delicious.

  • 2 cups instant corn masa mix
  • 1 cup plus 2 tablespoons tepid water
  • 1 can black beans with their liquid
  • Oil
  • 4 cloves garlic
  • Salt
  • Juice of 1 lime
  • ¼ to ½ cup warm chicken stock
  • ½ white onion, finely diced and rinsed in a colander under cold water
  • ½ cup grated or crumbled queso fresco or queso anejo
  • Roughly chopped cilantro
  • 1 cup salsa

Make black bean puree – heat some oil in a nonstick skillet over medium heat. When it is hot, add minced garlic. Stir for 1 minute, then add beans including the liquid in the can. Add juice of 1 lime and 1 tsp salt. Cook for 5 – 6 minutes. Transfer to a blender or food processor. Blend until smooth, adding warm chicken stock as necessary to achieve a smooth consistency. Set aside.

Make the dough. Knead masa and water in a bowl until a smooth dough is formed. Add more water (if dough is too dry) or masa (if dough is too sticky) as necessary. Divide into 16 equal sized balls. Cover with plastic to keep them from becoming too dry.

Form and griddle bake the sopes. Heat a griddle or cast-iron skillet over medium heat. Working one at a time, flatten the balls into ¼ inch thick disks. You can use a tortilla press or your hands. Using a piece of thick plastic (think gallon Ziplocs here) on each side of the disk will help this process.

Remove disk from the plastic and place in a dry skillet. Cook for ~ 90 seconds, then flip and cook another 60 seconds. (You do not want to cook the dough all the way through at this point – you only want to cook the surface.) Remove the lightly-cooked disk and cool only to the point that you can barely stand to touch it. (If you burn your fingers a little, you’re doing it right.) At this stage, use your thumb and forefinger to form a ½ inch ridge around the edge of the tortilla, turning it into a sope. You can also press down on the middle to flatten the cavity in the middle. Cool the sopes (covered) at room temperature.

When ready to serve, heat a thin layer of oil in a skillet or griddle over medium heat. Working in an assembly line fashion, spread a couple of tablespoons of bean mixture in one sope plus a couple of TB of salsa in another. Place in the griddle for 1 – 2 minutes. When you remove from the heat, add some of the diced, rinsed white onion, cilantro, and/or some grated cheese, or set all three condiments out and allow people to make their own. Serve immediately. In fact, if you have a crowd of people standing near the stove, let some eat the first one as soon as it’s done. These are best straight off the griddle.

4 Responses to “Sopes”

  1. 1 Bobbi Main-Jackson March 28, 2010 at 6:51 PM

    Can’t wait to try these! They sound very yummy. We will use vegetable stock instead of chicken stock to make it vegetarian. Thanks for doing this.

    • 2 Jeremiah Benge March 28, 2010 at 7:09 PM

      Let me know how they turn out! Also, tomorrow I’m making an all veggie dinner, so check the site on Tuesday morning.

  2. 3 Virginia Fox March 29, 2010 at 11:07 AM

    As one of the folks who was hovering near the kitchen, I can attest to how yummy these were. And they were also a huge hit with all the kids– from the toddlers to the eight year olds (I guess these are part of the 25% of your cooking that meets the elder Master Fox’s approval). Thanks for another great dinner!

  3. 4 Jessica Benge March 30, 2010 at 10:35 AM

    Guests gravitating toward the kitchen is one of my favorite parts of cooking, and my brother’s cooking especially. I still have to laugh at the day he was preparing some tender, delicious beef tenderloin at Alan’s place, and it didn’t take long for every person to slowly form a half-circle around the kitchen. Almost as if we didn’t even know we were doing it.

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