Sopes
Thick masa boats, refried beans, lettuce, queso and crema.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Pinch the rim while the masa is still warm - wait too long and it cracks. If you don't have a comal, a cast iron works perfectly.
Ingredients
Everything below makes 4 servings.
- 2 cupsmasa harina
- 1½ cupswarm water
- 2 canscanned black beansdrained and rinsed
- ½ mediumwhite onionhalf finely diced for beans, half for garnish
- 3garlic clovesminced
- 1 tspground cumin
- 3 cupsromaine lettuceshredded
- 2 mediumRoma tomatofinely diced
- ¾ cupqueso frescocrumbled
- ⅓ cupMexican crema
- 3 tbspolive oil
- ¼ cupfresh cilantrochopped
- 1limecut into wedges
- 1½ tspkosher salt
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 520calories
- 18gprotein
- 64gcarbs
- 20gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Finely dice ½ medium onion (for beans), set rest aside for garnish.
- Mince 3 garlic cloves. Shred romaine. Finely dice tomato. Chop cilantro. Crumble queso.
- Wedge lime.
Mix masa
In mixing bowl, combine masa harina and salt and warm water. Knead 2 min until smooth and pliable (like soft Play-Doh). Cover, rest 10 min.
10 min · hands offRefried beans
Heat olive oil in small skillet over medium. Add diced onion, cook 4 min. Add garlic and cumin, 30 sec. Add beans and 1/2 cup water and salt. Simmer 8 min, mashing aggressively with the back of a spoon until creamy.
12 min · hands onForm and cook bases
Divide masa into 12 balls (about golf-ball size). Press each into a 3.5-inch disc, about 1/4 inch thick. Heat dry comal/skillet over medium-high. Cook discs 2 min per side until lightly golden and cooked through.
10 min · hands onPinch and crisp
Working quickly while warm, pinch up the edge of each disc with fingers to form a 1/4-inch rim (like a tiny pizza crust). Brush both sides with olive oil, return to skillet 1 min per side until edges crisp.
5 min · hands onPlate
Spread warm refried beans into each sope. Top with shredded lettuce, diced tomato, diced onion, crumbled queso, drizzle of crema, cilantro. Serve with lime wedges.
4 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Add 1.5 cups shredded chicken warmed with onion and cumin on top of beans. Adds about 5 minutes.
Crumble and brown 1/2 lb chorizo, drain, layer on top of beans. Adds about 5 minutes.
Skip cheese and crema; extra cilantro and lime.
What keeps
Cook masa bases and refried beans ahead (3 days). Assemble fresh so the masa stays crisp and lettuce doesn't wilt.
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