Sopes de Chorizo (Thick Masa Cups with Chorizo)
Soft, thick masa discs with a crisp pinched rim, piled with refried beans, spicy chorizo, lettuce and salsa verde.
Made with Salsa verde (cooked tomatillo salsa) and Refried beans (frijoles refritos) and Homemade Mexican chorizo. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £1.27 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 with the warm water. Knead for 2 minutes into a soft dough like play dough, adding a splash of water if it cracks. Cover and rest for 15 minutes.
15 min - 2
Divide into 12 balls. Press each between two sheets of cling film or baking paper to a disc about 8 cm wide and 7 mm thick.
- 3
Cook each disc in a dry hot frying pan for 1 minute each side until just set. While still hot, pinch up a low rim around the edge with your fingertips.
2 min - 4
Fry the sopes in the oil for 1 to 2 minutes each side over a medium heat until crisp outside but soft inside. Drain on kitchen paper.
3 min - 5
Cook your homemade Mexican chorizo (see the base recipe) in a cold pan for 8 minutes, breaking it up, until browned and cooked through. Warm your refried beans (see the base recipe) in a small pan until steaming.
8 min - 6
Spread beans in each sope, top with chorizo, lettuce, queso fresco and radish, and spoon over your salsa verde (see the base recipe).
Tips
- Press the pinched rim while the sope is hot. Cold masa will crack.
- Use masa harina, not cornmeal or polenta. Only masa harina has been treated with lime and makes a proper dough.
- Cover the cooked sopes with a tea towel to keep them warm while you finish the rest.
Storing and freezing
Keep the unfilled sopes in the fridge for 2 days and re-crisp them in a hot pan. Cooked chorizo and beans keep for 3 days chilled within 1 to 2 hours; reheat until steaming hot throughout.
Questions
What is the difference between a sope and a tostada?
A sope is a thick, soft masa disc with a pinched rim that holds toppings. A tostada is a thin flat tortilla fried or baked until completely crisp.
Are sopes gluten free?
Yes, masa harina is naturally gluten free, but check the packet for cross contamination. The chorizo and beans in this version are gluten free, egg free and nut free.
Can I make them smaller for a party?
Yes. Make 24 mini sopes about 5 cm wide and cook for the same time. Fill them just before serving.
More made with salsa verde (cooked tomatillo salsa)
Pechuga Rellena de Rajas y Queso con Arroz Verde (Stuffed Chicken Breast)
GFEFNFQuesadillas de Camarón y Pollo con Salsa Verde (Prawn and Chicken Quesadillas)
GFEFNFHuevos en Salsa Verde (Eggs Poached in Green Salsa)
NFVEnchiladas Suizas (Swiss Style Chicken Enchiladas)
EFNFSee 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.