Sopes de Chorizo—Round and Thick Masa Snacks with Chorizo

Yields 24 sopes


  • 3 lb/1.36 kg fresh white masa
  • 3/4 cup/177 mL vegetable oil, divided use
  • 4 ¼ oz/120 g all-purpose flour
  • 1 tsp/5 mL baking powder
  • ½ tsp/1 g Kosher salt
  • 8 oz/227 g refried black beans
  • 1 lb/454 g Mexican chorizo, pan-fried
  • 10 Romaine lettuce leaves, chiffonade
  • 3 oz/85 g crumbled queso fresco
  • 1 cup/237 mL salsa of your choice


  1. In a medium size bowl, combine the masa, ¼ cup/59 mL of the oil, flour, baking powder, and salt. Add water, 1 tbsp/15 mL at a time, until a soft, pliable dough is formed. Divide the dough into 24 equal pieces. Roll the pieces into balls and cover with plastic.
  2. Using a tortilla press lined with plastic wrap, press each piece of dough into a 4-in/10-cm sope.
  3. On a hot comal over medium-high heat, cook each sope for 1 minute on each side (only cook up to 3 at a time, since the next step is heat and time-sensitive). They will be slightly undercooked. Quickly remove from the comal and, while still warm, pinch the edge of the sope to form a rim. Return the sopes to the comal and cook the flat side until cooked through, about 3 minutes.
  4. Warm the refried beans and chorizo in separate pans over medium-low. Keep warm.
  5. Heat the remaining oil to in a medium skillet over medium heat. Fry the sopes until they are golden brown and slightly crisp, about 2 minutes.
  6. Transfer to a towel-lined tray to drain before spreading with a thin layer of refried beans. Top with the chorizo and garnish with lettuce and cheese.
  7. Serve immediately with a salsa of your choice.

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