La Cuisine - The Cook's Resource


Bite Size Mexican Sopes

These are great fun for kids to make and eat. They can be made whatever size and shape you want.

Category:  APPETIZERS  - 


For 1 people ()


  • 0.5 head iceburg lettuce, finely chopped
  • 0.5 red onion, minced
  • 2 Bunch cilantro, minced
  • 2 stems worth of mint leaves, minced
  • 6 flavorful tomatoes, small diced
  • 0.5 pound(s) black beans, coarsely pureed and refried
  • 1 drop(s) Central American or Mexican Crema
  • 1 cup(s) cold water (amount varies)
  • 1 juice of 1.5 limes (if you're doubling the recipe, use 3 juice of 3 limes, and so on)
  • cup(s) Masa Harina (available in most grocery stores)
  • 1 handful(s) Queso seco (Central American cheese sold in small blocks usually near crema)
  • 1 dash(es) salt to taste

Bite Size Mexican Sopes Directions

To make the masa: Start out with 2-3 cups of masa flour in a large bowl. Add about 1 cup cold water and begin to mix by hand. Add more cold water as needed to form a ball of dough that is soft but does not stick to your hands.

To make Chimol: In a medium size bowl combine cilantro, onion, tomatoes, lettuce, mint, and lime juice. Toss ingredients with a spoon until well combined. Salt to taste.

To fry sopes: Heat a large cast iron skillet on low-med heat. Add Grapeseed oil or lard to skillet and allow to heat. Form masa into bite sized discs about 3/8" thick. Fry until golden on both sides. Using a line cook spatula, transfer to a half sheet pan. To assemble: Using a spreader or spatula (offset icing spatula works best), spread refried beans, then crema over, grated queso seco, and top with chimol. Transfer to platter and serve while still warm.

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