Sopes de Carnitas (Thick Masa Cups with Pork)
Thick little corn cakes pinched into cups, fried until crisp outside and soft within, then loaded with beans, pork and fresh toppings.
Made with Salsa verde (cooked tomatillo salsa) and Refried beans (frijoles refritos) and Carnitas (slow cooked pork). Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelMedium
- Costabout £2.41 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. Stir in the warm water until you have a soft, pliable dough like play dough, adding a spoonful more water if it cracks. Rest for 10 minutes.
10 min - 2
Divide into 8 balls and press each to a 8 cm disc, about 1 cm thick. Cook on a dry frying pan over a medium heat for 1 to 2 minutes a side, until lightly set but still pale.
4 min - 3
While still warm, pinch the edge of each disc up with your fingertips to make a low rim, like a tiny tart case.
- 4
Heat the oil in a large frying pan and fry the sopes, rim side up, for 2 minutes, then turn and fry for 1 to 2 minutes more until golden. Drain on kitchen paper.
4 min - 5
Warm the refried beans (see the base recipe) and crisp the carnitas (see the base recipe) in a hot dry pan for 3 minutes until steaming hot.
3 min - 6
Spread each warm sope with beans, top with carnitas and a spoonful of salsa verde (see the base recipe), then lettuce, queso fresco, onion and a drizzle of crema.
Tips
- The rim is what holds the toppings in. Pinch while the sopes are still warm, or the masa will crack.
- Keep the masa covered with a damp cloth while you work so it does not dry out.
- For a lighter version, bake the sopes at {t220} for 12 to 15 minutes instead of frying.
Storing and freezing
Cooked bare sopes keep in the fridge for 2 days and can be re-fried or baked to refresh. Add toppings only once reheated.
Questions
What is the difference between a sope and a tostada?
A sope is a thick masa base with a pinched rim, soft inside and crisp outside. A tostada is a thin tortilla fried or baked flat and crisp all the way through.
Can I make the sope bases ahead?
Yes. Make and half cook them up to 8 hours ahead, then fry them just before serving so the edges stay crisp.
Is it gluten free?
Yes, as written. Masa harina is corn flour treated with lime, so check the packet states it is gluten free.
More made with salsa verde (cooked tomatillo salsa)
Chicharrón en Salsa Verde (Crackling in Green Salsa)
GFEFNFCeviche Verde de Pescado (Green Fish Ceviche)
GFDFEFPapas con Carnitas y Huevo Estrellado (Potatoes, Pork and Fried Eggs)
GFDFNFChilaquiles Divorciados (Red and Green Chilaquiles with Fried Eggs)
GFNFVSee 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.