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Crispy Sopes with Creamy Refried Beans and Queso Fresco

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Crispy sopes topped with creamy refried beans and crumbly queso fresco create a comforting and satisfying meal that’s quick and easy to prepare.

Ingredients

Scale
  • 2 cups masa harina (about 240 g)
  • 1 1/4 cups warm water (about 300 ml)
  • Vegetable oil or lard (for frying, about 1/2 inch deep)
  • 2 cups cooked pinto beans (or canned, rinsed, about 480 g)
  • 1 tablespoon vegetable oil (15 ml)
  • 1/4 cup finely chopped onion (about 40 g)
  • 1 garlic clove, minced
  • Salt to taste
  • Queso fresco, crumbled (about 1 tablespoon or 15 g per sope)
  • Sour cream or Mexican crema (optional)
  • Optional toppings: chopped cilantro, sliced radishes, diced tomatoes, lime wedges

Instructions

  1. Make the Masa Dough: In a medium bowl, mix 2 cups masa harina with about 1 1/4 cups warm water. Stir until a smooth dough forms that isn’t sticky but holds together well. Let rest covered for 10 minutes.
  2. Shape the Sopes: Divide dough into 10 equal balls (about 2 tablespoons or 30 g each). Press each ball into a 3-4 inch circle using a tortilla press or rolling pin. Pinch edges up slightly to form a raised border.
  3. Fry the Sopes: Heat 1/2 inch of vegetable oil or lard in a skillet over medium-high heat (about 350°F). Fry sopes 2-3 minutes per side until golden and crisp. Drain on paper towels.
  4. Prepare the Refried Beans: Heat 1 tablespoon vegetable oil in a small pan over medium heat. Sauté onion and garlic until translucent. Add beans and 1/2 cup bean cooking liquid or water. Mash until smooth and creamy. Season with salt. Cook 5-7 minutes.
  5. Assemble the Sopes: Spread refried beans over each sope. Top with crumbled queso fresco and a dollop of sour cream if using. Add optional toppings like cilantro or radishes.
  6. Serve Immediately: Enjoy warm to keep the crisp edges and creamy toppings.

Notes

Keep masa dough covered with a damp towel to prevent drying. Maintain oil temperature around 350°F for best crispiness. Avoid overcrowding the pan when frying. Refried beans can be made ahead and reheated. For vegan version, omit queso fresco and sour cream and add avocado or chipotle sauce.

Nutrition

Keywords: sopes, refried beans, queso fresco, crispy sopes, Mexican street food, masa harina, easy Mexican recipe, vegetarian, gluten-free

Find it online: https://evabake.com/crispy-sopes-with-creamy-refried-beans-and-queso-fresco-perfect-recipe/