Sopes are a classic Mexican street food featuring thick corn dough with raised edges that hold toppings perfectly. This vegetarian version pairs creamy black beans with tangy sour cream and fresh cheese for a comforting, textured dish.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 2 cups nixtamalized corn flour
- 1 ½ cups hot water
- ½ teaspoon salt
- 2 cups cooked black beans
- 1 clove garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons sour cream
- ¼ cup crumbled cotija cheese
- ½ red onion, thinly sliced
- 1 serrano pepper, sliced
- fresh cilantro to taste
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 5 min
In a large bowl, combine 2 cups of nixtamalized corn flour with 1 ½ cups of hot water and ½ teaspoon of salt. Knead vigorously for 3 minutes until the dough is smooth and non-sticky; the hot water gelatinizes the starch for a flexible texture.
- Step 2 Cut 3 min
Divide the dough into 8 uniform balls and flatten them slightly between your palms. Press the center of each disc with your index finger to create a raised rim; this prevents the beans from spilling during assembly.
- Step 3 Pan 6 min 180 °C
Heat 2 centimeters of vegetable oil in a non-stick skillet over medium-high heat (180 °C). Fry the discs for 3 minutes per side, flipping with a spatula, until firm and golden; the hot oil seals the dough pores for lasting crispness.
- Step 4 Pot / simmer 10 min
In a small pot, warm 2 cups of cooked black beans with 1 minced garlic clove and salt to taste. Simmer uncovered for 10 minutes, then mash with a fork leaving some whole beans; slow cooking concentrates flavor and the granular texture adds body.
- Step 5 Assemble 2 min
Spread a generous tablespoon of beans on each hot sope, ensuring coverage reaches the inner rim. Top with 2 tablespoons of sour cream, ¼ cup crumbled cotija cheese, and ½ sliced red onion; the cream's fat balances the bean's density.
- Step 6 Serve
Garnish with thin serrano pepper slices, cilantro leaves, and an extra drizzle of cream. Serve immediately on a wooden board to preserve exterior crispness and internal warmth; sopes soften if left to rest longer than 5 minutes.