Sopes de Pollo Asado (Thick Masa Cups with Chicken)
Little thick corn cakes pinched into cups, fried until crisp, then filled with beans, citrusy chicken, salsa and cheese.
Made with Salsa roja (cooked red salsa) and Refried beans (frijoles refritos) and Pollo asado marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- 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
Coat the chicken in 120 ml of your ready made pollo asado marinade (see the base recipe) and chill for 1 to 4 hours.
60 min - 2
Mix the masa harina, salt and warm water into a soft, smooth dough. Rest it under a damp cloth for 10 minutes.
10 min - 3
Roll 12 balls of dough, about 40 g each. Press each into a 7 cm disc about 1 cm thick. Cook in a dry frying pan over a medium heat for 1 to 2 minutes per side, until just set with pale spots.
5 min - 4
While still warm, pinch the edge of each disc up with your fingers to make a shallow rim. Fry in the hot oil in batches for 1 to 2 minutes per side until golden. Drain on kitchen paper.
6 min - 5
Cook the chicken in a hot griddle pan for 6 to 7 minutes per side until charred and at 75C in the middle. Rest, then chop small.
13 min - 6
Warm your ready made refried beans (see the base recipe). Spread over each sope, then add chicken, lettuce, a spoonful of your ready made salsa roja (see the base recipe) and queso fresco. Eat warm.
Tips
- The dough should feel like soft play dough, neither sticky nor cracking at the edges. Add a few drops of water if it cracks.
- Use masa harina made for tortillas, not cornflour or polenta. It is the only thing that works for authentic masa.
- The sopes can be shaped and part cooked ahead, then fried just before serving.
Storing and freezing
Keep the part cooked sopes in the fridge for up to 2 days. Fry just before filling. Cooked chicken keeps for 3 days in the fridge.
Questions
What is the difference between a sope and a gordita?
A sope is open topped with a pinched rim. A gordita is thicker and split to be stuffed like a pocket.
Can I make sopes ahead?
Yes. Shape and griddle the discs up to a day ahead and keep them chilled. Pinch and fry them just before topping.
Can I bake them instead of frying?
Yes. Brush with oil and bake at 200C for 12 to 15 minutes. They will be less crisp but still tasty.
More made with salsa roja (cooked red salsa)
Tacos Ahogados (Drowned Bean and Cheese Tacos)
GFEFNFArroz con Pollo a la Mexicana (Mexican Chicken and Rice)
GFDFEFTacos de Huevo y Frijol (Egg and Bean Breakfast Tacos)
GFDFNFChiles Poblanos Rellenos de Arroz y Queso (Poblano Chillies Stuffed with Red Rice and Cheese)
GFEFNFDouble 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.