Simple Sopes with Beans and Cheese
Handmade corn dough bases with pinched edges, filled with creamy refried beans, a touch of sour cream, and plenty of shredded cheese.
35 min
Easy
Mexicana
3 servings
The story behind
Sopes are the perfect snack because they are versatile and always satisfying. I love making them from scratch, patting the dough and pinching the edges while they're still hot to form that rim that holds all the flavor. This time, I served them in the most classic and beloved way: with well-fried beans and lots of cheese. It's a dish that reminds me of relaxed family breakfasts, where the aroma of freshly cooked corn fills the kitchen. For a final touch, you can add the hot sauce of your choice..
Instructions
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1Form medium balls with the dough and flatten them slightly to create a thick circle.
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2Cook on a griddle on both sides; upon removing, pinch the edges with your fingers to form the characteristic rim.
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3Lightly fry the sopes in a bit of hot oil or lard so the base gets slightly golden and crisp.
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4Spread a generous layer of refried beans in the center of each sope.
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5Add a dollop of cream and top with plenty of shredded cheese before serving on the decorated plate.
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