Sopes de Barbacoa (Thick Masa Cups with Beef and Beans)
Thick little masa cups pinched at the edges, lined with refried beans and topped with shredded beef, green salsa and fresh toppings.
Made with Salsa verde (cooked tomatillo salsa) and Refried beans (frijoles refritos) and Barbacoa beef. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelMedium
- Costabout £2.54 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the masa harina and salt in a bowl. Add the warm water a little at a time and knead for 2 minutes to a soft, smooth dough that does not stick. Cover and rest for 15 minutes.
15 min - 2
Divide into 8 balls. Press each between two sheets of baking paper to a 9 cm disc, about 6 mm thick.
- 3
Cook each disc in a dry non stick frying pan over a medium heat for 1 minute per side, until just set but still pale. Cover with a cloth while you cook the rest.
1 min - 4
While still warm, pinch up a 1 cm rim around the edge of each disc with your fingers to form a shallow cup.
- 5
Heat the oil in the pan over a medium heat. Fry the sopes, cup side down first, for 2 minutes per side until crisp and golden. Drain on kitchen paper.
4 min - 6
Warm your ready made refried beans and barbacoa beef (see the base recipes) until steaming hot all the way through. Spread beans in each cup, then add barbacoa, salsa verde, lettuce, cheese, soured cream and onion.
Tips
- The dough should feel like soft play dough. If it cracks at the edges, knead in a spoonful of warm water.
- Pinch the rim while the discs are still warm from the dry pan. Once cooled they crack.
- Sopes can be shaped and part cooked several hours ahead. Fry just before serving.
Storing and freezing
Keep any leftover sopes bases covered in the fridge for up to 2 days and re-crisp in a hot oven. Top at the last minute. Cooked toppings keep for 3 days.
Questions
What is the difference between sopes and tostadas?
Sopes are thick, soft inside and have a pinched rim to hold toppings. Tostadas are thin, flat and crisp all the way through.
Where do I buy masa harina in the UK?
Masa harina is sold in larger supermarkets in the world foods aisle, in Mexican food shops and online. It is not the same as plain cornflour or polenta.
Can I use a different filling?
Yes. Sopes work with chicken tinga, carnitas, chorizo or just beans and cheese. Keep the topping fairly dry so the base stays crisp.
More made with salsa verde (cooked tomatillo salsa)
Quesadillas de Camarón y Pollo con Salsa Verde (Prawn and Chicken Quesadillas)
GFEFNFQuesadillas de Quesillo con Salsa Macha (Oaxaca Cheese Quesadillas)
GFEFNFTlacoyos de Frijol con Camarones (Bean-Stuffed Masa Cakes with Prawns)
GFEFNFMolotes de Barbacoa y Papa (Oaxacan Fried Masa and Potato Turnovers)
GFEFNFSee every dish made with salsa verde (cooked tomatillo salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.