Description
Sopes with Salsa Roja and Refried Beans are a classic Mexican street food featuring thick masa bases topped with garlicky refried pinto beans, smoky Salsa Roja, shredded chicken, and traditional toppings. This hearty, customizable dish is perfect for brunches, parties, or an authentic dinner with bold, comforting flavors.
Ingredients
Salsa Roja:
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2 roma tomatoes
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½ white onion, coarsely chopped
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2 cloves garlic
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1 tbsp fresh parsley
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1 tsp kosher salt
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¼ tsp ancho chili powder
Refried Beans:
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¼ cup (60 ml) neutral oil
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½ cup chopped white onion
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4 cloves garlic, finely chopped
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1 can (425 g) pinto beans, drained
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1½ tsp kosher salt
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½ tsp ground cumin
Sopes & Assembly:
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2 cups (185 g) masa harina
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1 cup + 2 tbsp (270 ml) warm water
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½ tsp kosher salt
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⅓ cup (80 ml) vegetable oil
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1 cup cooked shredded chicken
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½ cup shredded iceberg lettuce
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¼ cup chopped white onion
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¼ cup crumbled cotija cheese
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¼ cup Mexican crema or sour cream
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¼ cup thinly sliced radishes
Instructions
Salsa Roja:
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Roast tomatoes at 200°C (400°F) for 30 minutes. Cool.
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Blend with onion, garlic, parsley, salt, and chili powder until smooth.
Refried Beans:
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Heat oil, sauté onion and garlic 5 minutes.
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Add beans, salt, and cumin. Cook 5 more minutes.
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Mash until smooth or desired texture.
Sopes:
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Mix masa harina, water, and salt into a soft dough. Divide into 10 balls.
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Flatten each into 4-inch disks.
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Dry-cook 2 minutes per side in skillet. Pinch edges into rims.
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Fry in oil 1 minute per side. Drain.
Assembly:
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Spread refried beans on each sope.
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Top with chicken, lettuce, onion, cotija, crema, and radishes.
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Drizzle with Salsa Roja. Serve warm.
Notes
Keep dough covered to avoid drying.
Use feta instead of cotija if needed.
Make vegetarian by swapping chicken for mushrooms or zucchini.
Unfried sopes freeze well for future use.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Griddle + Frying + Blending
- Cuisine: Mexican