Street FoodMediumFree

Bean and Chorizo Sopes

Name: Bean and Chorizo Sopes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 0.5 White onion, diced; 250 g Mexican chorizo; 150 g Sour cream; 300 g Refried beans; 2 cups Cos lettuce, shredded; 60 ml Vegetable oil; 500 g Corn masa dough; 120 g Fresh cheese, crumbled; 1 to taste Salt; 200 ml Green salsa

55 min (30 prep + 25 cook) Medium 6 servings Centro de México

Edmond Bojalil

Recetas Mexas

Published: Feb 4, 2026 · Updated: Apr 16, 2026

Thick corn masa bases topped with refried beans, chorizo, sour cream, and fresh cheese.

About this recipe

Sopes are one of the oldest preparations in Mexican cuisine. They are made from corn masa shaped into thick rounds with pinched-up edges that form a little vessel, perfect for holding a layer of refried beans, crumbled chorizo, shredded lettuce, sour cream, cheese, and salsa. Originating from central Mexico, sopes can be found at virtually every market and street food stall across the country.

History & Origin

Sopes are one of the oldest antojitos in Mesoamerica, originating from central Mexico, where pre-Hispanic civilisations already moulded corn dough (masa) into thick shapes to hold stews. Their name may derive from the Nahuatl verb "tzopelic" (sweet or soft), referring to the texture of freshly cooked masa. The pinched edges that characterise them are shaped by hand while the masa is still hot, a technique passed down from generation to generation. They can be found in virtually every market and fonda in Mexico, where each stall customises them with different stews. Traditionally they are served on clay plates with beans, sour cream, cheese and the household salsa.

Estimated cost

$19.44

Total cost

$3.24

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

432

Calories

24g

Protein

49g

Carbohydrates

21g

Fat

Fiber

775mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Knead the corn masa with a little salt and warm water until you have a smooth, pliable dough that doesn't stick to your hands. If the dough cracks when flattened, add a little more water.
2
Divide the dough into 12 golf ball-sized portions. Flatten each one with your hands or a tortilla press into a thick disc roughly 8 cm in diameter and 1 cm thick.
3
Cook the bases on a dry griddle or skillet over medium-high heat for 2-3 minutes on each side, until firm but not fully cooked through.
4
While the bases are still hot, pinch the edges up with your fingers to form a raised border of about 1 cm all the way round. Be careful, the masa will be hot; you can use a tea towel.
💡 If the masa cools and becomes difficult to pinch, return the sope to the griddle for a few seconds to soften it.
5
Remove the casing from the chorizo and crumble it. Fry in a pan without oil over medium heat for 8-10 minutes, stirring constantly, until well cooked and slightly crispy. Remove and set aside.
6
Heat the refried beans in a small saucepan over low heat, adding a splash of water or stock if they are too thick.
7
Spread a generous layer of refried beans onto the base of each sope. Top with the crumbled chorizo and a drizzle of your chosen salsa.
8
Finish each sope with shredded lettuce, sour cream, crumbled fresh cheese, diced onion, and a little extra salsa.