Sopes de Pollo

Sopes are thick corn tortillas that you shape to form an edge, creating an indentation in the middle to hold all your favorite toppings. In this recipe, I’m making Sopes de Pollo (Chicken Sopes) and topping them with refried black beans, shredded lettuce, queso fresco, Mexican crema, and a spicy salsa.

Sopes are similar to Tostadas, and also considered a traditional cenaduria (dinner restaurant) meal in Mexico. Making the sopes is very similar to making fresh corn tortillas; the only difference is the thickness and the way they are shaped at the end.

Ingredients needed

You need just 2 ingredients to make sopes:

• Masa harina
• Warm water

The remaining ingredients are your toppings, which can be customized to your preference. Here’s what I used:

• Refried Beans– I used black, but any refried beans will work.
• Shredded Chicken– I cooked my chicken in the Instant Pot, but a rotisserie chicken is also a good and easy option.
• Lettuce– Shredded iceberg or romaine lettuce. You can also do shredded cabbage.
• Salsa– I’m using 2 different salsas, a tomato and onion salsa and a spicy chile de arbol salsa. The tomato salsa is made by boiling Roma tomatoes, blending them, and mixing them with thinly sliced white onions and some salt.
• Mexican Crema– This is a creamy Mexican sour cream. You can omit it or use regular sour cream.
• Queso Fresco– This adds a nice creaminess and saltiness to the dish. Cotija or even feta cheese are good options too.

How to Make Sopes

In a large bowl, mix equal parts masa harina and warm water. This is where practice makes perfect. Gradually add in the water and mix it with your hands. Once mixed, it should feel like soft playdough. If it’s too sticky, add a bit more masa harina; if it feels too dry, add a little more warm water.

*Tip- Roll a piece of dough into a ball and press down on it. If the edges are cracking, then you need to add more water.

Grab a golf ball-sized amount of masa, and roll it into a smooth ball. Now form a flat disk that is slightly thicker than a tortilla, about a quarter of an inch. You can either use a tortilla press to make this disc, or I learned by using my hands. The hand method consists of slapping the dough between your hands until a flat disc forms.

Place the disc onto a hot comal or skillet, that is heated on medium high heat. Cook for about a minute, then flip it over with a spatula to cook the other side. Continue cooking until some brown spots develop.

Remove the disc from the skillet and place it on a plate or cutting board. Start forming the sope while it is still warm and pliable.

Warning, it will be hot! You can use a clean kitchen cloth or paper towel to protect your fingertips from the heat. Use your thumb and index finger to pinch the edge to form a shallow bowl. The end result will look like the image above.

At this point, the sopes can be used and filled with your favorite toppings. However, you can also deep fry them to make them extra crispy. Another option is to brush the sopes with oil and place them in the air fryer at 350°F for about 5 minutes or until golden.

Sope Toppings

Here’s where you can get really creative and top them with whatever you are craving. I’m making Sopes de Pollo (Chicken Sopes) and topping them with refried black beans, chicken, shredded lettuce, queso fresco, Mexican crema, and Salsa.

Here are a few suggestions for a protein:

• Picadillo
• Chicken Tinga
• Birria
• Lomo (pork)
• Refried Beans

Enjoy the sopes right after assembling them; otherwise, they will start to get soggy. You can make a large batch of sopes and then have your family or guests add their favorite toppings.

Any leftover plain sopes can be stored in the refrigerator in an airtight container for a couple of days. Brush a little oil on them and reheat in the air fryer or comal until warmed through.

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