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MexicanAuthentic Cuisine

Sopes de Frijol

Serves 4 to 6 Appetizer vegetarian, Appetizers

Sopes de Frijol

Sopes de Frijol is a comforting staple from Guadalajara, where the scent of freshly made masa harina wafts through the kitchen, signaling it's time to gather around the table. This dish is a beloved part of everyday meals, its simplicity and heartiness a reflection of the region's culinary tradition. It's a dish that speaks directly to the soul, embodying the warmth and generosity of a family cook's touch.

Each bite of these sopes offers a satisfying contrast—soft masa rounds cradling creamy, savory refried pinto beans, topped with crisp romaine lettuce, tangy crema mexicana, and crumbly queso fresco. A final flourish of salsa roja and finely chopped onion adds a vibrant kick, making every mouthful a perfect balance of textures and flavors.

Ingredients

  • 500 g (4 cups)masa harina — mixed with 3 cups warm water into a soft dough
  • 2 cupsrefried pinto beans
  • 1/2 headromaine lettuce — finely shredded
  • 1 cupcrema mexicana
  • 200 g (7 oz)queso fresco — crumbled
  • 1 cupsalsa roja
  • 1/2white onion — finely chopped
  • 1/2 cupneutral oil — for shallow frying
  • 1 tspfine salt

Method

  1. In a large mixing bowl, combine 500 g (4 cups) masa harina with 1 tsp fine salt. Gradually add warm water, a little at a time, kneading the mixture with your hands until the dough becomes soft and smooth. The dough should not stick to your hands and should feel pliable, similar to playdough. This texture ensures that the sopes will hold their shape during cooking.
  2. Divide the dough into small balls, about the size of a golf ball. Flatten each ball between your palms to form a thick disc, roughly 3 inches in diameter. Using your thumb and forefinger, pinch the edges of each disc to form a small border or pocket, about 1/4 inch high. This border will help hold the toppings in place.
  3. Preheat a comal or a large non-stick skillet over medium-high heat. If using oil, heat 1/2 cup neutral oil in the pan until shimmering. Place the sopes on the comal or in the oil, cooking them until the surface is speckled with golden brown spots and the dough is set, about 2-3 minutes per side. The edges should feel firm to the touch, indicating they are cooked through.
  4. While the sopes are still hot, spread a generous layer of 2 cups refried pinto beans over each one. The heat from the sopes will help soften the beans, making them easier to spread. Crumble 200 g (7 oz) queso fresco over the beans, allowing it to slightly melt from the residual heat. Drizzle 1 cup salsa roja over the top, adding a vibrant color and flavor.
  5. Finely shred 1/2 head romaine lettuce and thinly slice 1/2 white onion. Top each sope with a handful of the shredded lettuce, a dollop of 1 cup crema mexicana, and a few slices of onion. Serve the sopes immediately, while they are still warm and the toppings are fresh, capturing the essence of Guadalajara's everyday cooking.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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