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Puebla-Style Sopes (Thick Corn Cakes)

Name: Puebla-Style Sopes (Thick Corn Cakes)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 Tomatoes; 1 cup Red salsa; 300 g Minced beef; 300 g Refried black beans; 100 g Fresh white cheese (queso fresco); 400 g Nixtamalised corn masa; 1 tbsp Pork lard; 150 ml Soured cream

55 min (25 prep + 30 cook) Medium 4 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Thick corn masa cakes with refried beans, stewed meat, soured cream and cheese Puebla-style.

About this recipe

Thick corn masa cakes with pinched edges, golden on the griddle, topped with beans, stewed meat, soured cream, cheese and salsa. An emblematic Puebla snack.

History & Origin

Sopes are one of the oldest and most beloved Mexican snacks, with a history dating back to pre-Hispanic times when Mesoamerican peoples already made thick tortillas from nixtamalised corn masa. In Puebla, sopes have their own identity and are a fundamental part of local gastronomy, internationally recognised as one of Mexico's most complex and sophisticated cuisines. The word "sope" comes from Nahuatl and refers to these thick tortillas with raised edges that form a perfect vessel for the ingredients. The pinching technique is the art that distinguishes a good sope: while the masa is still hot, the edges are pinched upwards to create a border to contain all the toppings. In Puebla, sopes are especially popular at the markets of Cholula, Mercado 5 de Mayo and Mercado de la Victoria. Each stall has its own topping combination, but the basic elements are always the same: refried black beans, some stewed protein (picadillo, tinga, chicken, cecina), lettuce, soured cream, fresh cheese and salsa. What distinguishes Puebla-style sopes is the quality of the masa, always fresh and made from local corn. The masa is mixed with a little lard for softness and cooked on a hot griddle until the edges are golden and the centre remains soft.

Estimated cost

£6.00

Total cost

£1.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

16g

Protein

48g

Carbohydrates

14g

Fat

Fibre

590mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
For the masa: mix 400g nixtamalised corn masa with 1 tablespoon lard, salt and warm water until you get a smooth dough that does not stick to your hands. Divide into 8 golf ball-sized portions.
💡 Lard makes the masa softer and more flavoursome.
2
Flatten each ball in a tortilla press to 1.5cm thick (thicker than a normal tortilla). Cook on a very hot griddle without oil, 3-4 minutes per side.
💡 The sope should be firm but not hard; if it cracks, the masa needs more water.
3
While the sope is still hot, pinch the entire edge upward with your fingers to form the characteristic 1cm border. This step must be done quickly while the masa is still pliable.
💡 If you wait for it to cool, the masa will crack when pinched.
4
For the meat (picadillo): sauté 300g minced beef with garlic, onion, diced tomato, salt and pepper. Cook 15 minutes. Alternative: use chicken tinga or beans alone.
5
Heat the sopes on the griddle with a little oil until golden. Spread refried black beans, add stewed meat, lettuce, soured cream, crumbled fresh cheese, salsa to taste.
💡 Correct order: beans → meat → lettuce → soured cream → cheese → salsa.