Sopes

Sopes
based on 66 reviews
This Looks YUMMY!
14
20 min.
prep
40 min.
total
16 appetizers

These sopes, or cornmeal cakes, make wonderful appetizers. Top them with a dollop of sour cream and a sprinkling of green onions or use refried beans with tomatoes and olives.

Ingredients

  • 1 cup yellow corn meal
  • 1 cup masa harina flour (Mexican corn masa mix)
  • 1/4 cup shortening or lard
  • 1 cup warm water
  • 1 can (4 oz.) diced green chiles
  • 1 tablespoon vegetable oil, divided
  • 1 can (16 oz.) refried beans, warmed
  • 1 cup (4 oz.) shredded cheddar, Monterey Jack or crumbled cotija cheese
  • Topping Suggestions: taco sauce, sliced pickled jalapeños, sour cream and/or chopped green onions, (optional)
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PLACE corn meal and flour in large bowl; cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Gradually add water, kneading until smooth. Add chiles; mix well. Form dough into 16 small balls. Pat each ball into 3-inch patty; place on wax paper.

HEAT 1 teaspoon oil in large skillet over medium-high heat for 1 to 2 minutes. Cook patties for 3 minutes on each side or until golden brown, adding additional oil as needed to prevent sticking.

TOP with beans, cheese, taco sauce, jalapeño slices, sour cream and green onions.

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awesome

they tasted so good very favorful. My kids and husband love them. thanks

- coleen alvizo from Saint Louis, MO

sopes

this is great for a sunday afternoon for picnic food.

- rose miller from elysburg, PA

INTERESTING

GOT TO FIND THE INGREDIENTS AND TRY THIS ONE

- Van Elmayan from Upland, CA

Excellent Sopes

I love this receipe. Better then buying the ones in the Store, which are dry and not favorful. I did not know it could be this easy.

- Linda Kennedy from Riverside, CA

Make it healthier!!!

I made this recipe and it is delicious!!! This is an excellent recipe. Next time I will make it with natural ingredients I am sure it will still be gorgeous!!

- Rocio Yeo from Plano, TX

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Nutrition Facts

Serving Size: 1/16 of Recipe

Servings Per Recipe: 16

  • Amount Per Serving
  • Calories: 150
  • Calories from Fat: 60
  • Total Fat: 7g (10% of DV)
  • Saturated Fat: 2.5g (11% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 180mg (8% of DV)
  • Carbohydrates: 19g (6% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 1g
  • Protein: 4g
  • Vitamin A: 2% of DV
  • Vitamin C: 4% of DV
  • Calcium: 8% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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