There’s nothing quite like homemade sopes—thick, golden masa bases with tender centers and crispy edges, topped with vibrant salsa, creamy beans, and all the fixings. Sopes with Salsa Roja and Refried Beans are the heart of authentic Mexican street food: rustic, hearty, and brimming with bold flavors.
This masa dough recipe brings the street cart magic straight to your kitchen. Whether you’re craving a savory brunch, a party-worthy appetizer, or a DIY taco night twist, these sopes deliver big-time.
Why You’ll Love These Sopes with Salsa Roja and Refried Beans
They’re customizable, satisfying, and oh-so-fun to eat. The roasted Salsa Roja adds smoky depth, the homemade refried beans are rich and garlicky, and the toppings offer crunch and creaminess in every bite. Plus, making your own sopes is easier than you think!
Ingredients:
Salsa Roja:
- 2 Roma tomatoes
- ½ white onion, coarsely chopped
- 2 cloves of garlic
- 1 tbsp fresh parsley
- 1 tsp kosher salt
- ¼ tsp ancho chili powder
Refried Beans:
- ¼ cup (60 ml) neutral oil
- ½ cup chopped white onion
- 4 cloves garlic, finely chopped
- 1 can (425 g) pinto beans, drained
- 1½ tsp kosher salt
- ½ tsp ground cumin
Sopes & Assembly:
- 2 cups (185 g) masa harina
- 1 cup + 2 tbsp (270 ml) warm water
- ½ tsp kosher salt
- ⅓ cup (80 ml) vegetable oil
- 1 cup cooked, shredded chicken
- ½ cup shredded iceberg lettuce
- ¼ cup chopped white onion
- ¼ cup crumbled cotija cheese
- ¼ cup Mexican crema or sour cream
- ¼ cup thinly sliced radishes
How to Make Them:
Salsa Roja:
- Preheat oven to 200°C (400°F). Line a baking sheet with foil and place tomatoes on it.
- Roast for 30 minutes until softened and blistered. Cool for 5 minutes.
- Blend tomatoes, onion, garlic, parsley, salt, and chili powder until smooth.
Refried Beans:
- Heat oil in a skillet over medium-high heat. Add onion and garlic, cook about 5 minutes until golden.
- Add pinto beans, salt, and cumin. Cook 5 minutes more.
- Mash beans with a potato masher or blend for a smoother texture.
Sopes:
- Mix masa harina, warm water, and salt until a soft dough forms. Divide into 10 balls.
- Flatten each ball into a thick disk (~4 inches wide).
- Heat a dry skillet over medium heat and cook each disk 2 minutes per side.
- Remove and pinch edges to form rims. Let cool slightly.
- Heat oil in a skillet and fry sopes for 1 minute per side until golden. Drain on paper towels.
Assembly:
- Spread each sopapilla with refried beans.
- Add shredded chicken, lettuce, onion, cotija, crema, and radishes.
- Drizzle with Salsa Roja and serve warm.
Tips for Street-Style Sopes at Home
- Keep the dough covered with a damp towel to prevent drying out.
- Roast extra tomatoes for a spicier salsa.
- Add avocado slices or pickled jalapeños for more flair.
- Use leftover rotisserie chicken for a time-saving hack.
Why These Are a Weekend Favorite
I started making these after a trip to Mexico City, where street vendors served the best sopes I’d ever had. Back home, I recreated them with a few personal twists, and they’ve become a weekend ritual. Everyone builds their own, and no two sopes are ever the same.
What to Serve with Sopes
Pair with a fresh agua fresca or a side of Mexican rice. They also shine on a party platter alongside guacamole and chips. Perfect for brunch, dinner, or a casual get-together.
How to Store and Reheat
Store the sopes (unassembled) in an airtight container for up to 3 days. Reheat in a skillet until warm. Salsa and beans keep in the fridge and reheat beautifully, too.
FAQs
Can I use store-bought refried beans?
Yes, but homemade tastes much better and is super simple to make.
Can I freeze sopes?
Yes! Freeze cooked, unfried sopes. Thaw and fry before serving.
What if I can’t find cotija cheese?
Feta is a great substitute.
Can I make this vegetarian?
Absolutely. Skip the chicken or add sautéed mushrooms or zucchini instead.
A Flavor-Packed Favorite That’s All Yours
Sopes with Salsa Roja and Refried Beans bring the heart of authentic Mexican street food to your home kitchen. With a simple masa dough recipe and flavorful toppings, they’re the perfect hands-on, made-with-love meal that everyone will remember.
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Sopes with Salsa Roja and Refried Beans: A Bite of Authentic Mexican Street Food
- Total Time: 1 hour 15 minutes
- Yield: 10 sopes 1x
Description
Sopes with Salsa Roja and Refried Beans are a classic Mexican street food featuring thick masa bases topped with garlicky refried pinto beans, smoky Salsa Roja, shredded chicken, and traditional toppings. This hearty, customizable dish is perfect for brunches, parties, or an authentic dinner with bold, comforting flavors.
Ingredients
Salsa Roja:
-
2 roma tomatoes
-
½ white onion, coarsely chopped
-
2 cloves garlic
-
1 tbsp fresh parsley
-
1 tsp kosher salt
-
¼ tsp ancho chili powder
Refried Beans:
-
¼ cup (60 ml) neutral oil
-
½ cup chopped white onion
-
4 cloves garlic, finely chopped
-
1 can (425 g) pinto beans, drained
-
1½ tsp kosher salt
-
½ tsp ground cumin
Sopes & Assembly:
-
2 cups (185 g) masa harina
-
1 cup + 2 tbsp (270 ml) warm water
-
½ tsp kosher salt
-
⅓ cup (80 ml) vegetable oil
-
1 cup cooked shredded chicken
-
½ cup shredded iceberg lettuce
-
¼ cup chopped white onion
-
¼ cup crumbled cotija cheese
-
¼ cup Mexican crema or sour cream
-
¼ cup thinly sliced radishes
Instructions
Salsa Roja:
-
Roast tomatoes at 200°C (400°F) for 30 minutes. Cool.
-
Blend with onion, garlic, parsley, salt, and chili powder until smooth.
Refried Beans:
-
Heat oil, sauté onion and garlic 5 minutes.
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Add beans, salt, and cumin. Cook 5 more minutes.
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Mash until smooth or desired texture.
Sopes:
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Mix masa harina, water, and salt into a soft dough. Divide into 10 balls.
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Flatten each into 4-inch disks.
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Dry-cook 2 minutes per side in skillet. Pinch edges into rims.
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Fry in oil 1 minute per side. Drain.
Assembly:
-
Spread refried beans on each sope.
-
Top with chicken, lettuce, onion, cotija, crema, and radishes.
-
Drizzle with Salsa Roja. Serve warm.
Notes
Keep dough covered to avoid drying.
Use feta instead of cotija if needed.
Make vegetarian by swapping chicken for mushrooms or zucchini.
Unfried sopes freeze well for future use.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Griddle + Frying + Blending
- Cuisine: Mexican