Sopes Surtidos with Beans, Chicken, and Salsa

Why You’ll Love This Recipe

• Thick, toasty masa bases with pinched edges deliver crunch outside and tender inside.
• Easy, flexible toppings: chicken, chorizo, or keep it vegetarian with beans and veggies.
• Great for gatherings—set out toppings and let everyone build their own.
• Authentic technique with simple ingredients you can find at any grocery store.

Grocery List

• Produce: White onion, garlic, romaine or iceberg lettuce, cilantro, limes, radishes (optional)
• Dairy: Queso fresco (or cotija), Mexican crema (or sour cream)
• Pantry: Masa harina, pinto beans, Mexican chorizo, chicken broth, ground cumin, kosher salt, neutral oil or lard, salsa roja or verde

Full Ingredients

Sopes (masa shells)

• 2 cups (240 g) masa harina
• 1 3/4 cups (415 ml) warm water, plus 1–2 tbsp if needed
• 1/2 tsp kosher salt
• 1 tbsp neutral oil or lard (optional, for tenderness)
• 2 tbsp neutral oil (optional, for crisping on the griddle)

Refried Beans

• 1 can (15 oz/425 g) pinto beans, drained and rinsed (or 2 cups cooked beans)
• 2 tbsp lard or neutral oil
• 1/4 cup finely minced white onion
• 1 small garlic clove, minced (optional)
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt, plus more to taste
• 2–4 tbsp bean liquid or water, as needed

Chicken Topping

• 1 lb (450 g) boneless skinless chicken thighs or breasts
• 2 cups (480 ml) low-sodium chicken broth or water
• 1/4 white onion (left in a large piece)
• 1 small garlic clove, smashed
• 1 tsp kosher salt
• Or 2 cups shredded rotisserie chicken, warmed

Chorizo Topping

• 10 oz (285 g) fresh Mexican chorizo, casings removed

Fresh Toppings

• 2 cups finely shredded romaine or iceberg lettuce
• 1 cup (120 g) crumbled queso fresco (or cotija)
• 1/2 cup Mexican crema (or sour cream thinned with 1–2 tsp milk)
• 1 cup salsa roja or salsa verde
• 2 limes, cut into wedges
• Optional: 1/4 cup chopped cilantro; 6 radishes, thinly sliced

Step-by-Step Instructions

Step 1: Make the masa dough

In a bowl, whisk the masa harina with the salt. Add the warm water (and 1 tbsp oil or lard if using). Mix with your hand until a soft dough forms, then knead in the bowl for 1–2 minutes. The dough should feel like soft playdough—moist but not sticky. If it cracks when pressed, sprinkle in 1–2 tbsp more warm water. Cover with a damp towel and let rest 10 minutes to fully hydrate.

Step 2: Portion and press the rounds

Preheat a comal, cast-iron skillet, or griddle over medium-high heat (about 375°F/190°C). Divide the dough into 12 equal balls (about 45–50 g each). Keep them covered as you work. Place a ball between two sheets of plastic (a cut zip-top bag works well) and press to 3–3.5 inches (7.5–9 cm) wide and about 1/4 inch (6 mm) thick. Aim for even thickness; a slightly thicker edge helps later pinching.

Step 3: Griddle the masa until set

Cook the rounds on the dry, preheated griddle for 2–3 minutes, until they release easily and light brown spots appear. Flip and cook 2–3 minutes on the second side. Flip once more for 30–60 seconds to finish setting. Stack the cooked rounds in a clean kitchen towel to keep warm and steamy.

Step 4: Pinch the edges to form sopes

While each round is still warm (within 1–2 minutes of coming off the griddle), use your fingers to pinch the outer edge upward, creating a 1/2 inch (1.25 cm) rim to hold toppings. For extra crisp shells, brush both sides lightly with neutral oil and return to the griddle for 60–90 seconds per side. Keep finished sopes warm in a 200°F (95°C) oven while you prepare toppings.

Step 5: Make quick refried beans

In a skillet over medium heat, warm 2 tbsp lard or oil. Sauté the minced onion for 2–3 minutes until translucent; add garlic (if using) for 30 seconds. Stir in beans, cumin, and 1/2 tsp salt. Mash with a potato masher, adding 2–4 tbsp water or bean liquid to reach a spreadable consistency. Cook 5–6 minutes, stirring, until glossy and thick. Keep warm over low heat.

Step 6: Cook the proteins

Chorizo: In a skillet over medium heat, cook chorizo, breaking it up, until browned and cooked through, 8–10 minutes. Drain excess fat if desired; keep warm.

Chicken: In a small pot, bring broth or water, onion piece, garlic, and 1 tsp salt to a bare simmer. Add chicken and poach gently (no hard boil) until the thickest part reaches 165°F (74°C), about 12–15 minutes. Rest 5 minutes, then shred with two forks and moisten with 2–3 tbsp of the cooking liquid. Keep warm.

Step 7: Assemble and serve

Spread each warm sope with about 1 tbsp refried beans. Add 2–3 tbsp shredded chicken or crumbled chorizo. Top with a small handful of shredded lettuce, a drizzle of crema, a shower of crumbled queso fresco, and a spoonful of salsa. Finish with a squeeze of lime. Garnish with cilantro and radishes if you like. Serve immediately while the shells are crisp.

Pro Tips

• If the dough feels dry or cracks when pressed, knead in warm water 1 tsp at a time until smooth. Keep the dough and portions covered with a damp towel.
• Press between plastic to prevent sticking. If the edges split, fold the dough over on itself and press again for a smooth rim.
• Pinch the rims while the rounds are hot—rewarm for 30–60 seconds per side if they cool before pinching.
• For ultra-crisp sopes, brush with oil and give them a second, short griddle toast after pinching.
• Use the beans as “glue”—a thin layer helps the toppings stay put and keeps the masa from getting soggy.

Variations

• Vegetarian: Top with refried beans, sautéed mushrooms and rajas (roasted poblano strips), plus queso fresco and salsa verde.
• Blue corn: Swap in blue corn masa harina for a nutty flavor and striking color.
• Street-style spicy: Add pickled jalapeños and a drizzle of salsa macha or a fiery salsa roja.

Storage & Make-Ahead

Cooked, un-topped sopes keep well: cool completely, then refrigerate up to 3 days or freeze up to 1 month in a sealed bag with parchment between layers. Reheat on a dry or lightly oiled griddle over medium heat, 2–3 minutes per side, or in a 400°F (205°C) oven for 5–7 minutes. Refried beans keep 4 days in the fridge or 2 months in the freezer; rewarm with a splash of water. Cooked chicken and chorizo keep 3–4 days refrigerated. You can press the raw rounds up to 2 hours ahead; keep them stacked between plastic and covered with a damp towel to prevent drying.

Nutrition (per serving)

Approximate for 3 sopes (2 chicken, 1 chorizo) with beans, lettuce, crema, queso, and salsa: 720–820 calories; 34–42 g protein; 78–88 g carbohydrates; 28–38 g fat; 6–8 g fiber; 1100–1500 mg sodium. Values vary with toppings and salsa choice.