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Sopes de Frijoles
Thick masa cakes with a pinched rim, piled high with refried beans, tangy crema, fresh salsa and crumbled queso fresco for a hearty Mexican bite.
Ingredients
Instructions
Mix masa harina, water and salt into a soft dough that does not stick to hands.
Divide into 12 balls, press each into a thick disc about 1cm thick.
Cook on a dry comal or pan 3 minutes each side until cooked through.
While still hot, pinch edges up all around to create a rim.
Fry sopes in oil 1 minute each side until slightly crispy.
Top with warm refried beans, salsa, sour cream and lettuce.
Scatter with queso fresco and serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
