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
- 2 cups masa harina (corn flour)
- 1.25 cups warm water
- 1 tsp salt
- 2 cups cooked shredded chicken
- 1 cup refried beans
- 2 cups shredded lettuce (romaine or iceberg)
- ½ cup crema or sour cream
- ¾ cup queso fresco, crumbled
- ½ cup vegetable oil for frying
Instructions
- 1
Mix masa harina, warm water, and salt in a bowl until a soft, pliable dough forms.
- 2
Divide dough into 8 equal balls. Cover with a damp towel while you work.
- 3
Place a ball between two pieces of plastic wrap. Press flat into a 3-inch disc, about 1/4-inch thick.
- 4
Gently pinch up the edge of the disc with your thumbs and fingers to create a small lip (1/4-inch tall).
- 5
Repeat with remaining dough balls. Shaped sopes can sit covered for up to 30 minutes.
- 6
Heat oil in a large skillet over medium-high until a pinch of dough sizzles immediately.
- 7
Fry sopes in batches 2–3 minutes per side until edges turn light golden and surface firms.
- 8
Drain on paper towels. While still warm, spread 1 tbsp refried beans on each sope.
- 9
Top with shredded chicken, lettuce, a dollop of crema, and crumbled queso fresco.
- 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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