Sopes de Frijol con Salsa Verde (Masa Cups with Beans)
Thick little corn cakes with a pinched rim, crisped in a pan and loaded with refried beans, green salsa, crema and crumbly cheese.
Made with Salsa verde (cooked tomatillo salsa) and Lime crema (Mexican soured cream sauce) and Refried beans (frijoles refritos). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelMedium
- Costabout £1.16 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 gradually, kneading for 2 minutes, until you have a soft dough like play dough that does not crack. Cover and rest for 15 minutes.
15 min - 2
Roll the dough into 12 balls. Flatten each between two sheets of baking paper to a thick disc about 8 cm across and 1 cm thick.
- 3
Cook the discs in a dry non stick pan over a medium heat for 1 to 2 minutes a side until set with a few spots. While still warm, pinch the edge up around the rim to make a low wall.
4 min - 4
Heat the oil in the pan over a medium heat. Fry the sopes in batches, cup side down first, for 2 to 3 minutes a side until crisp and golden. Drain on kitchen paper.
6 min - 5
Warm the refried beans with a splash of water until steaming hot.
- 6
Spread a spoonful of beans in each sope. Top with lettuce, your ready made salsa verde (see the base recipe), the lime crema, cheese and radish. Eat at once, 3 each.
Tips
- The dough should hold together without cracks at the edge. If it cracks, add a teaspoon of water and knead again.
- Pinch the rim while the discs are still warm. Cold ones crack.
- Make the discs thicker than a tortilla so the cup can hold its filling.
Storing and freezing
Eat straight away. Un-topped cooked sopes keep 2 days in the fridge and re-crisp in a hot pan or oven until hot.
Questions
What is the difference between a sope and a tostada?
A sope is a thick masa disc cooked on a griddle then fried, with a pinched rim and soft inside. A tostada is a thin tortilla fried flat until crisp.
Can I make them vegan?
Yes. Leave off the crema and cheese, use a dairy free crema or sliced avocado, and check the refried beans were made with oil, not lard.
Can I use another flour?
No. It must be masa harina, which is corn treated with lime. Cornmeal or polenta will not hold together.
More made with salsa verde (cooked tomatillo salsa)
Tacos al Pastor con Salsa Verde (Pork and Pineapple Tacos)
GFDFEFPechuga Rellena de Rajas y Queso con Arroz Verde (Stuffed Chicken Breast)
GFEFNFTacos de Chicharron en Salsa Verde (Pork Crackling in Green Salsa Tacos)
EFNFTamales de Rajas en Salsa Verde con Queso (Poblano Strip and Cheese Tamales)
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.
More Mexican recipes
Bacon and egg breakfast wraps with red pepper
FMGFNFChilaquiles Verdes con Pollo Asado (Green Chilaquiles with Grilled Chicken)
GFEFNFCostillas de Res al Guajillo con Frijoles Refritos (Guajillo Braised Beef Short Ribs)
DFEFNF