Sopes Tapatios Recipe

Name: Sopes Tapatios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Dough; 1 1/4 lbs fresh masa harina flour (OR 2 and 1/4 cups masa harina mixed with a scant 1 and 1/2 cups hot tap water); 2 tablespoons lard or 2 tablespoons shortening; 1/3 cup flour, plus; 1 tablespoon flour, for the masa harina; 3/4 teaspoon salt; 1 teaspoon baking powder; The Filling; 1 cup brothy beans, coarsely pureed with a little broth; 8 ounces chorizo sausage (see Chorizo); vegetable oil (for frying); 1 1/4 cups green tomatillo sauce (see Tangy Tomatillo Sauce); 1/2 cup mexican queso fresco (or a cheese like feta, farmers cheese or a mild Parmesan); 1 cup thinly sliced romaine lettuce; 3 radishes, sliced paper thin

Try this homemade Sopes Tapatios recipe the whole family will love. Made with Dough, flour, lard and flour. Easy step-by-step instructions included.

This Sopes Tapatios relies on simple, everyday ingredients such as the dough, flour, plus, flour, for the masa harina and salt. It comes together quickly and makes 4 servings, at about 645 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

The Dough
1 1/4 lbs fresh masa harina flour (OR 2 and 1/4 cups masa harina mixed with a scant 1 and 1/2 cups hot tap water)
2 tablespoons lard or 2 tablespoons shortening
1/3 cup flour, plus
1 tablespoon flour, for the masa harina
3/4 teaspoon salt
1 teaspoon baking powder
The Filling
1 cup brothy beans, coarsely pureed with a little broth
8 ounces chorizo sausage (see Chorizo)
vegetable oil (for frying)
1 1/4 cups green tomatillo sauce (see Tangy Tomatillo Sauce)
1/2 cup mexican queso fresco (or a cheese like feta, farmers cheese or a mild Parmesan)
1 cup thinly sliced romaine lettuce
3 radishes, sliced paper thin

1
For the Shells: If using the masa harina mix with the hot water, cover and let stand 25 minutes.
2
Mix the masa with the lard, flour, salt and baking powder, kneading until all ingredients are thoroughly combined.
3
If needed adjust the consistency of the dough with a little water.
4
Divide the dough into 12 equal balls.
5
Place them on a plate and cover with plastic wrap.
6
Heat a cast iron skillet over medium heat.
7
Cut a square of heavy plastic and lay it out in front of you.
8
Flatten one of the balls onto it, then gently pat and press it into a evenly flat disc, about 3/8 inch thick and 2 and 1/2 inches in diameter.
9
With the fat little tortilla still on the plastic, flip it over onto one hand, dough side down and peel off the plastic.
10
Lay the tortilla on the hot skillet and bake for about 2 minutes per side, until lightly browned.
11
It will still be soft and uncooked inside.
12
Pat out and bake the remaining masa balls in the same way.
13
With a thin sharp knife slice each tortilla in half.
14
With the cooked side down pinch up a 1/4 inch high border around each disc, molding the uncooked masa from the center.
15
Cover with plastic and set aside.
16
For the Filling: 1/2 hour before eating heat the beans, you want them the consistency of thick bean soup, so simmer them down if needed.
17
In a small skillet heat 1 T.
18
oil over medium heat.
19
Add the chorizo and cook, breaking up any pieces.
20
When cooked drain off fat and cover with foil-place in oven to keep warm.
21
Frying the shells: Add the oil to a heavy skilled 3/4 of an inch deep.
22
Fry the shells 4 at a time until lightly browned.
23
Drain on paper towels then place in a cast iron skilled and keep warm on the oven-repeat until shells are done.
24
Finishing the Dish: Layer in this order- Shell 2 t's beans 1 heaping t.
25
chorizo 1 T.
26
tomatillo sauce 1 t.
27
cheese a little lettuce 2 radish slices Serve.

645

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: The Dough, 1 1/4 lbs fresh masa harina flour (OR 2 and 1/4 cups masa harina mixed with a scant 1 and 1/2 cups hot tap water), 2 tablespoons lard or 2 tablespoons shortening, 1/3 cup flour, plus, and more.

Yes, Sopes Tapatios falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
645 kcal
Category
Meat & Poultry

Eats Now Editorial Team

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