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Servings: 2


  • 1 cup masa harina
  • 3/4 cup warm water
  • 1/4 cup grapeseed or avocado oil
  • 3 pork chorizo sausage links
  • 1 can black beans
  • creme fraiche thinned with a little lime juice
  • crumbled queso fresco for garnish
  • fresh cilantro for garnish


  • Preheat the oven to 200 degrees and line a baking sheet with parchment paper.
  • Put the masa harina in a large bowl, pour in the warm water and get your hands in there, kneading until you have a dough. You want to have a nice, moist dough, add more water if it’s dry. If you add too much water and the dough is sticky, just add more masa harina.
  • Break the dough into four equal pieces and roll each one into a ball. Cover balls with a damp paper towel to keep dough from drying out. One at a time flatten the dough with the palm of your hand until they’re a thin circle about 1/4 inch thick.
  • On medium-high heat, add a little bit of the oil to a sauté pan and heat till nice and hot. Carefully add the first sope and cook until little brown blisters appear on the bottom, about 1 minute. Flip with a spatula and cook again for another minute. Transfer cooked sope to baking sheet, to keep warm in the oven. Repeat with the remaining 3 sopes, adding a little more oil if you need to. Keep them in the oven until your ready to plate.
  • In the same sauté pan add a few tablespoons oil and add chorizo, removing from the casing. Cook until meat is crispy and cooked through.
  • Arrange the sopes on a platter, top black beans, chorizo, queso fresco, cilantro, and crema. Serve and enjoy!