Recipe

Crispy Chicken Sopes

Golden masa boats with crisp edges, topped with beans, salsa verde, and shredded chicken for a fast, flavor-packed dinner.

By Matt Campbell

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4.8

A plate of homemade chicken sopes with crisp masa bases topped with refried beans, shredded chicken, salsa verde, shredded lettuce, crumbled queso fresco, and a drizzle of crema on a rustic wooden table

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Sopes are the kind of food that makes you feel like you just unlocked a new weeknight superpower. They are thick little masa rounds with a pinched rim, pan-fried until the edges go crisp while the middle stays tender and cozy. Then you load them up like tiny open-faced tacos and suddenly dinner is fun again.

This version leans classic and approachable: refried beans for a creamy base, juicy shredded chicken, bright salsa verde, crunchy lettuce, a little queso, and crema. You can keep it simple or go full chaotic-toppings-bar. Either way, taste as you go and do not stress if your first sope looks a little rustic. Rustic is the whole vibe.

Masa harina, salt, warm water, oil, and small bowls of toppings arranged on a clean kitchen counter with warm natural light

Why It Works

Crisp edges, tender center: The quick skillet fry gives you that street-style texture without deep-frying.
No fancy ingredients: Masa harina, water, salt, and a few easy toppings get you there.
Built-in meal prep: Make the sope bases ahead, then re-crisp and top when you are ready to eat.
Flexible toppings: Chicken, beans, and salsa are the core, but you can pivot to beef, chorizo, veggies, or whatever is hanging out in your fridge.

Pairs Well With

Storage Tips

Best practice: Store the components separately. Sopes stay crisp longer, and your toppings do not get sad and watery.

Sope bases

Fridge: Cool completely, then store in an airtight container with parchment between layers. Best within 2 to 3 days, and still okay up to 4 days.
Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 2 months.
Reheat: Crisp in a dry skillet over medium heat 1 to 2 minutes per side, or bake at 400°F for 6 to 10 minutes. Add a tiny brush of oil if they look dry.

Chicken and beans

Fridge: Store up to 4 days.
Reheat: Warm gently in a skillet with a splash of water or broth so it stays juicy and spreadable.

Assembled sopes

You can refrigerate them, but the bases soften fast. If you have leftovers already built, reheat on a sheet pan at 400°F until warm, then add fresh lettuce, crema, and queso after.

Make-ahead game plan

If you want the fastest dinner later, par-cook and pinch the bases, cool, then refrigerate. Fry right before serving for the crispiest edges. If you already fried them, they still re-crisp nicely in a dry skillet or hot oven.

Serving note: Plan on about 2 sopes per person if you are making them the main event, plus a side salad or some rice if you are extra hungry.

Common Questions

What are sopes, exactly?

Sopes are thick masa cakes with a pinched rim that creates a little “boat” for toppings. Think of them as the crispy, sturdier cousin of a tortilla, built for layers.

Do I need a tortilla press?

No. It helps, but you can press the dough between two pieces of plastic using a heavy skillet or the bottom of a baking dish. If you go by hand, just keep the thickness even.

Why did my sopes crack when I pinched them?

Usually the dough is a little dry or it sat uncovered. Add water a teaspoon at a time until it feels like soft Play-Doh, then keep the dough covered with a damp towel as you work.

Can I bake them instead of frying?

You can, but they will be less crisp. Brush lightly with oil and bake at 425°F, flipping once, until golden. If you want the classic crisp edge, a quick skillet fry is the move.

What toppings go on sopes?

Refried beans, meats, salsa, shredded lettuce or cabbage, crema, queso fresco, pickled onions, avocado, and radishes are all great. The only rule is balance: something creamy, something bright, something crunchy.

Can I make them vegetarian?

Absolutely. Swap chicken for sautéed mushrooms, black beans, rajas (peppers and onions), or roasted sweet potato. Keep the beans and salsa, and you are golden.

Is the chicken already cooked?

Yes. This recipe assumes you are starting with fully cooked chicken, like rotisserie or leftovers. If you are cooking chicken from raw, cook it to 165°F before shredding.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Cast iron or nonstick skillet
Spatula
Clean kitchen towel (to cover dough)
Tortilla press (optional) or a heavy skillet
Sheet pan with paper towels (for draining)

The first time I made sopes at home, I was convinced I would mess up the pinched rim and end up with a pile of thick tortillas. Spoiler: my first batch was uneven, one looked like a tiny flying saucer, and they still tasted incredible. The real win is how forgiving they are. Once you nail the dough texture and get that quick crisp in the skillet, the toppings do the rest. It is the kind of cooking that feels like you are building dinner with your hands, like a team project where everyone gets to eat the results.