Crispy Bean Cakes with Toppings — Sopes de Frijoles Refritos
Mexican thick masa cakes pinched at the edges, fried until golden and topped with refried pinto beans, shredded lettuce, queso fresco, salsa verde, crema, and pickled jalapeno.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 240g masa harina, 300ml warm water, and 0.5 tsp salt; knead 3 minutes until smooth, cover with damp cloth, rest 10 minutes. Char 6 tomatillos and 2 serranos in a dry skillet over medium-high 5–6 minutes until blackened; blend with cilantro and a pinch of salt until coarse. Chop 0.5 onion and mince 2 garlic cloves. Shred 60g lettuce and crumble 60g queso fresco.
Build
Heat 2 tbsp lard in a skillet over medium 1 minute. Add onion, cook 3 minutes. Add garlic, cumin, salt, 400g cooked pinto beans, and 120ml bean liquid; mash 4–5 minutes over medium until thick and spreadable.
Toast
Divide rested masa into 8 balls. Press each between parchment in a tortilla press into 10cm rounds. Cook on a dry skillet over medium-high 90 seconds per side until lightly speckled. While warm, pinch a 5mm raised border around each sope edge with your fingers, working quickly before cooling.
Fry
Heat 120ml oil in a skillet over medium-high 1 minute. Working in batches if needed, pan-fry each sope 60 seconds per side until bases are crisp and lightly golden. Spread refried beans generously inside each sope.
Plate
Top each sope with shredded lettuce, salsa verde, crema, queso fresco, and cilantro. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.