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Sopes Tapatios: A Taste of Guadalajara in Every Bite

The first time I had sopes tapatios, I was wandering through the bustling Mercado Libertad in Guadalajara, the air thick with the aroma of spices, sizzling meats, and the sweet scent of ripe fruit. An abuela, her hands weathered but nimble, pressed and pinched the edges of a freshly cooked sope, creating a little edible bowl. She topped it generously with refried beans, spicy chorizo, salsa verde, crumbly cheese, and crisp lettuce. The combination of textures and flavors was an explosion in my mouth – the slight crunch of the masa, the creamy beans, the savory chorizo, and the bright, tangy salsa. It was an unforgettable experience, a true taste of Jalisco that I’ve been chasing ever since. This recipe is my attempt to recreate that magical bite.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 12 sopes
Yield: 12 sopes
Dietary Type: Not Gluten-Free

Ingredients

For the Dough:

1 1/4 lbs fresh masa harina flour (OR 2 1/4 cups masa harina mixed with a scant 1 1/2 cups hot tap water)
2 tablespoons lard or 2 tablespoons shortening
1/3 cup flour, plus 1 tablespoon flour, for the masa harina
3/4 teaspoon salt
1 teaspoon baking powder

For the Filling:

1 cup brothy beans, coarsely pureed with a little broth
8 ounces chorizo sausage (see notes below)
Vegetable oil, for frying
1 1/4 cups green tomatillo sauce (see notes below)
1/2 cup Mexican queso fresco (or a cheese like feta, farmer cheese, or a mild Parmesan), crumbled
1 cup thinly sliced romaine lettuce
3 radishes, sliced paper thin

Ingredient Notes:

Masa Harina: Look for this at Latin grocery stores or in the international aisle of larger supermarkets. Fresh masa is ideal if you can find it!
Chorizo: Mexican chorizo is different from Spanish chorizo. It’s usually fresh, uncooked, and highly seasoned. If you can’t find it, you can substitute with Italian sausage with some added chili powder and smoked paprika.
Tomatillo Sauce: You can use your favorite store-bought green tomatillo sauce. If you’re feeling ambitious, try making your own.

Equipment Needed

Cast iron skillet
Small skillet
Heavy skillet
Thin, sharp knife
Heavy plastic (for pressing tortillas)
Paper towels
Oven

Instructions

Prepare the Masa (If Using Masa Harina): If using masa harina powder instead of fresh masa, combine the masa harina with the hot water in a bowl. Cover and let stand for 25 minutes. This allows the harina to fully hydrate.
Make the Dough: In a large bowl, combine the masa (whether fresh or rehydrated) with the lard (or shortening), flour, salt, and baking powder. Knead the mixture with your hands until all ingredients are thoroughly combined and a smooth dough forms.
Adjust Consistency: If needed, adjust the consistency of the dough by adding a little water, a tablespoon at a time, until it’s pliable and not too sticky.
Divide the Dough: Divide the dough into 12 equal balls. This ensures that each sope is roughly the same size.
Rest the Dough Balls: Place the dough balls on a plate and cover them with plastic wrap. This prevents them from drying out while you work.
Heat the Skillet: Heat a cast iron skillet over medium heat. The cast iron helps distribute the heat evenly for cooking the tortillas.
Flatten the Tortillas: Cut a square of heavy plastic (a ziplock bag works well) and lay it out in front of you. Place one of the dough balls onto the plastic, then gently pat and press it into an evenly flat disc, about 3/8 inch thick and 2 1/2 inches in diameter. Aim for a uniform thickness to ensure even cooking.
Cook the Tortillas: With the flattened tortilla still on the plastic, flip it over onto one hand, dough side down, and peel off the plastic.
Bake the Tortillas: Lay the tortilla on the hot skillet and bake for about 2 minutes per side, until lightly browned. The tortillas will still be soft and uncooked inside.
Repeat: Pat out and bake the remaining masa balls in the same way.
Prepare the Sopes: With a thin, sharp knife, carefully slice each tortilla in half horizontally, creating two thin rounds.
Pinch the Edges: With the cooked side down, pinch up a 1/4 inch high border around each disc, molding the uncooked masa from the center to form a raised edge. This creates the characteristic sope shape that holds the toppings.
Cover and Set Aside: Cover the pinched sopes with plastic wrap and set aside until ready to fry.
Heat the Beans: About 1/2 hour before you plan to eat, heat the brothy beans in a saucepan. You want them to have the consistency of thick bean soup, so simmer them down if needed.
Cook the Chorizo: In a small skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chorizo and cook, breaking up any large pieces with a spoon. Cook until the chorizo is fully cooked and browned.
Drain and Keep Warm: Drain off any excess fat from the cooked chorizo and cover the skillet with foil. Place the skillet in a warm oven to keep the chorizo warm until ready to assemble the sopes.
Fry the Sopes: Add enough vegetable oil to a heavy skillet to reach a depth of about 3/4 of an inch. Heat the oil over medium-high heat until hot but not smoking.
Fry in Batches: Carefully fry the sopes, about 4 at a time, until lightly browned and crispy. Be careful not to overcrowd the skillet, as this will lower the oil temperature.
Drain and Keep Warm: Drain the fried sopes on paper towels to remove excess oil. Then, place them in a cast iron skillet and keep them warm in a low oven (around 200°F) while you finish frying the remaining sopes.
Assemble the Sopes: Layer the toppings onto each sope in the following order: 2 teaspoons of beans, 1 heaping teaspoon of chorizo, 1 tablespoon of tomatillo sauce, 1 teaspoon of queso fresco, a little lettuce, and 2 slices of radish.
Serve: Serve the sopes immediately and enjoy!

Expert Tips & Tricks

Don’t Overwork the Dough: Overworking the masa dough can result in tough sopes. Mix it just until it comes together.
Control the Heat: If the sopes are browning too quickly while frying, reduce the heat slightly.
Make Ahead: The masa dough can be made a day in advance and stored in the refrigerator. Bring it to room temperature before shaping the sopes. The beans and chorizo can also be prepared ahead of time.
Spice It Up: For extra heat, add a pinch of chili powder to the masa dough or use a spicier chorizo.

Serving & Storage Suggestions

Serve the sopes immediately after assembling to enjoy them at their best. The combination of warm, crispy sopes and fresh toppings is truly delightful. Leftover sopes are best stored separately to prevent them from becoming soggy. Store the fried sopes in an airtight container at room temperature for up to 2 days. The beans and chorizo can be stored in the refrigerator for up to 3 days. Reheat the sopes in a dry skillet or oven until crisp. Do not freeze assembled sopes, as the texture will suffer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	440.8 kcal	N/A
Calories from Fat	151 g	34%
Total Fat	16.8 g	25%
Saturated Fat	5.7 g	28%
Cholesterol	28 mg	9%
Sodium	618.3 mg	25%
Total Carbohydrate	59.7 g	19%
Dietary Fiber	7.1 g	28%
Sugars	0.6 g	2%
Protein	14.2 g	28%

Variations & Substitutions

Vegetarian Sopes: Omit the chorizo and substitute with sauteed mushrooms, corn, or black beans.
Gluten-Free Sopes: Ensure your masa harina is certified gluten-free.
Different Cheeses: Experiment with different types of cheese, such as cotija or Oaxaca cheese.
Topping Variations: Add other toppings, such as pickled onions, avocado slices, or crema.

FAQs (Frequently Asked Questions)

Q: Can I use store-bought tortillas instead of making the sopes from scratch?

A: While you can use store-bought tortillas, the texture and flavor won’t be the same as homemade sopes. The pinched edges and thicker base of the sope are essential for holding the toppings.

Q: Can I bake the sopes instead of frying them?

A: Baking the sopes will result in a different texture. Frying them gives them a characteristic crispy exterior. However, you can try baking them at 375°F (190°C) for about 10-15 minutes, flipping halfway through.

Q: How can I prevent the sopes from becoming soggy?

A: Make sure the sopes are thoroughly drained after frying. Also, avoid adding wet toppings, such as too much salsa, until just before serving.

Q: Can I make the sopes ahead of time and freeze them?

A: It is best to freeze the dough before cooking. Freezing the cooked sopes can alter the texture and make them less crispy.

Q: What is the best way to reheat leftover sopes?

A: Reheat leftover sopes in a dry skillet over medium heat or in a preheated oven at 350°F (175°C) for a few minutes, until heated through and crispy.

Final Thoughts

Sopes tapatios are more than just a delicious snack; they’re a taste of Mexican culture and a celebration of simple, fresh ingredients. Don’t be intimidated by the process—it’s easier than it looks! Gather your ingredients, put on some music, and enjoy the process of creating these little culinary treasures. Once you taste the combination of textures and flavors, you’ll be hooked. Please share your creations and any variations you come up with. These sopes pair perfectly with a refreshing agua fresca or a crisp Mexican beer. ¡Buen provecho!

Sopes Tapatios Recipe