Mexican Bean and Cheese Corn Cakes
Crispy, thick corn cakes topped with refried beans, crumbly queso fresco, and tangy crema. A authentic Mexican street food that's satisfying, handheld, and deeply flavorful.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 12g
Ingredients
- 2 cups maseca (corn flour for tortillas)
- 1.25 cups warm water
- 1 teaspoon kosher salt
- ½ cup vegetable oil
- 1.5 cups refried beans (canned or homemade)
- ¾ cup crumbly queso fresco
- ⅓ cup Mexican crema or sour cream
- ¼ cup fresh cilantro leaves
- 1 whole jalapeño, fresh
Instructions
- 1
Pour 2 cups of maseca into a large mixing bowl and add 1 teaspoon of kosher salt. Stir to combine. Slowly pour in 1.25 cups of warm water while mixing with your hand until a soft, pliable dough forms — it should feel like Play-Doh, not sticky or dry. If it's too dry, add a splash more water; if too wet, sprinkle a bit more maseca. Let the dough rest for 5 minutes.
- 2
Line a work surface with a piece of plastic wrap or parchment paper. Divide the dough into 8 equal portions — each about the size of a golf ball. Place one portion on the plastic and cover with another piece of plastic on top.
- 3
Using a flat-bottomed measuring cup or tortilla press, gently press the dough ball into a disk about 3 inches in diameter and 1/4 inch thick — thicker than a regular tortilla. Carefully peel away the plastic and set the disk aside on a clean plate. Repeat with remaining dough portions.
- 4
Pour 0.5 cup of vegetable oil into a 10-inch skillet and set it over medium-high heat. Let it preheat for 2 minutes until the surface shimmers — a small piece of dough should immediately sizzle and bubble when it touches the oil, but not violently.
- 5
Working in batches of 3 or 4 to avoid crowding, carefully slide each corn disk into the hot oil. Fry until the bottom is golden brown and crispy, about 2-3 minutes — listen for a gentle, steady sizzle. Flip with a slotted spatula and fry the other side until equally golden, another 1-2 minutes.
- 6
As each sope finishes frying, transfer it to a paper towel–lined plate to drain. While still hot and slightly soft, use your thumb or the back of a spoon to gently press an indent into the center of each sope, creating a shallow cup that will hold the toppings — be careful not to poke a hole through the bottom.
- 7
Warm the 1.5 cups of refried beans in a small saucepan over medium-low heat, stirring occasionally, until they're spreadable and just beginning to steam, about 3-4 minutes. If they're very thick, stir in a splash of water.
- 8
Spoon about 2 tablespoons of warm refried beans onto the center of each sope, spreading it gently into the indent you created. Top each with about 1.5 tablespoons of crumbly queso fresco and a small drizzle of Mexican crema or sour cream.
- 9
Slice 1 fresh jalapeño into thin rings, removing seeds if you prefer less heat. Scatter a few jalapeño slices and a pinch of fresh cilantro leaves over each sope. Serve immediately while the sopes are still warm and slightly crispy.
Tools you’ll need
- large mixing bowl
- plastic wrap or parchment paper
- measuring cup (8 oz or larger)
- 10-inch skillet
- slotted spatula
- paper towels
- small saucepan
- spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
