Sopes de Pollo
Crispy handmade corn cakes topped with shredded chicken, refried beans, lettuce, crema, and queso fresco. A beloved Mexican street food that's easier to make than it looks.
- Total time
- 55 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Mix masa harina, warm water, and salt in a bowl until a soft, pliable dough forms.
Step 2
Divide dough into 8 equal balls. Cover with a damp towel while you work.
Step 3
Place a ball between two pieces of plastic wrap. Press flat into a 3-inch disc, about 1/4-inch thick.
Step 4
Gently pinch up the edge of the disc with your thumbs and fingers to create a small lip (1/4-inch tall).
Step 5
Repeat with remaining dough balls. Shaped sopes can sit covered for up to 30 minutes.
Step 6
Heat oil in a large skillet over medium-high until a pinch of dough sizzles immediately.
Step 7
Fry sopes in batches 2–3 minutes per side until edges turn light golden and surface firms.
Step 8
Drain on paper towels. While still warm, spread 1 tbsp refried beans on each sope.
Step 9
Top with shredded chicken, lettuce, a dollop of crema, and crumbled queso fresco.
Step 10
Serve immediately while sopes are still warm.
Tools you’ll need
- large mixing bowl
- plastic wrap or plastic bags for pressing
- 12-inch skillet or larger
- wooden spoon or slotted spatula
- paper towels
- measuring cups and spoons
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