Sopes de Chorizo y Frijol Negro (Thick Corn Cakes with Chorizo and Black Beans)
Thick griddled corn cakes with a pinched rim, piled with black beans, spicy chorizo, crema and crisp lettuce.
Made with Lime crema (Mexican soured cream sauce) and Mexican black beans and Homemade Mexican chorizo. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £1.04 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, salt and warm water to a soft dough and rest, covered, for 15 minutes.
15 min - 2
Shape 8 balls, press each into a disc about 9 cm across and 7 mm thick, and cook in a dry hot pan for 2 minutes per side. While warm, pinch up a 1 cm rim around each.
4 min - 3
Crumble your ready made Mexican chorizo (see the base recipe) into a frying pan and cook over a medium heat for 10 minutes until browned and cooked through with no pink.
10 min - 4
Warm your ready made frijoles negros (see the base recipe) and mash roughly with a splash of their broth.
- 5
Heat the oil in the pan and fry the sopes for 1 minute per side until the bases are crisp.
- 6
Spread each with beans, top with chorizo, lettuce, drizzles of your ready made lime crema (see the base recipe), queso fresco and onion. Serve at once.
Tips
- The rim is what makes a sope. Pinch it while the cake is hot and the dough is still pliable.
- Do not overload them. Thin layers of beans and chorizo keep each bite balanced.
- Always cook chorizo until no pink remains, because it starts out raw.
Storing and freezing
Best eaten straight away. Keep cooked beans and chorizo separately in the fridge for up to 3 days and reheat until steaming hot.
Questions
How are sopes different from tostadas?
Sopes are small thick masa cakes with a rim, crisp outside and soft inside. Tostadas are thin tortillas fried or baked flat and crisp all the way through.
Can I use ready made chorizo?
Yes, but use the fresh, raw Mexican style if you can. Cured Spanish chorizo gives a different, smokier taste.
Can I prepare them ahead?
You can cook the discs a few hours ahead and fry them just before serving. Keep the toppings warm and assemble at the last minute.
More made with lime crema (mexican soured cream sauce)
Quesadillas de Pavo y Elote con Crema de Lima (Turkey and Sweetcorn Quesadillas)
EFNFTostadas de Tinga de Setas (Mushroom Tinga Tostadas)
VEFNFBulgogi Sweet Potato Boats with Lime Crema
GFEFNFPescado a la Ranchera (Baked Fish in Ranchera Sauce)
EFNFSee every dish made with lime crema (mexican soured cream sauce)
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.