Mexican Sopes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mexican sopes are thick corn cakes with a crispy exterior and soft interior, topped with beans, lettuce, avocado, and your choice of protein. A popular street food that can be customized with various toppings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups masa harina
- 1 teaspoon salt
- 1 1/3 cups water
- 2 tablespoons lard or vegetable shortening, melted (or vegetable oil (Optional, may sub water. See notes))
- 2 cups vegetable oil for frying
- 1 cup refried beans (warmed)
- 1 1/2 cups shredded protein of choice (see post for tons of options)
- 1 1/2 cups finely shredded lettuce
- 1/4 cup diced white onion
- 1 avocado (chopped)
- 1/2 cup Homemade Salsa (more or less to taste)
- 1/2 cup Mexican cream (may sub sour cream)
- 1/2 cup crumbled queso fresco
- thinly sliced radishes
- Guacamole
- Avocado Crema
- salsa verde
- Chopped tomatoes
- pickled jalapenos
- pickled carrots
- hot sauce
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 15m
- Sodium
- 829mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 421mg
- Calcium
- 149mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 829MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.