Authentic Hand-Pinched Mexican Sopes
Handmade corn masa boats, lightly fried for a crisp finish and topped with savory beans, fresh greens, and artisanal salsa.
Free, no account needed.
Did you cook it? Add your photo
So it lives in your cookbook with your story, not mine.
Add my photo
35 min
Medium
Mexicana
4 servings
The story behind
There’s something incredibly rhythmic about making sopes. I learned that 'the pinch' is a rite of passage in a Mexican kitchen—you have to be quick while the masa is still steaming! I remember rainy afternoons where my family would gather around the stove just to wait for the next batch. These aren't just appetizers; they are little edible plates of history. They are perfect for a brunch gathering or a casual dinner with friends. I highly recommend pairing them with a fresh 'agua de fruta' like pineapple or lime, or even a cold beer if you're serving them at night. It’s simple, rustic, and pure comfort in every bite.
Instructions
-
1Take small portions of masa and flatten them into thick discs, then cook on a hot griddle until firm.
-
2While still hot, use your fingers to pinch the edges upward to create a rim all around the disc.
-
3Give them a quick flash-fry in hot oil to make the exterior golden and slightly crunchy.
-
4Spread a generous layer of refried beans inside each masa boat.
-
5Top with a mountain of fresh lettuce, crumbled cheese, and a drizzle of your favorite spicy salsa.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account