Multicolored Salsa and Bean Sopes with Nopalito

Multicolored Salsa and Bean Sopes with Nopalito

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Step 1 Hydrate the tortilla flour according to the instructions to create a firm dough.
Step 2 Divide the masa into 8-10 balls. Gently press them to form half-inch thick disks
Step 3 Place a flat griddle or “comal” over high heat.
Step 4 Cook the masa disks for one minute on each side and remove from heat.
Step 5 Once cooled until manageable (around one minute), pinch the edges to give the sopes their final casserole shape.
Step 6 Add the lard or cooking oil into the griddle and gently fry the shaped sopes for a few seconds on each side.
Step 7 While still warm, spread the refried beans on the sopes. Drizzle half the sopes with green salsa and the other half with red salsa.
Step 8 Coat with queso fresco or grated cheese, shredded lettuce and nopalitos. Serve immediately and enjoy!



  • Using different salsas is a fantastic way of giving variety and color to your sopes. 
  • Top your sopes with shredded chicken or pulled pork for a heartier meal.  


  • Calories: 313 
  • Fat: 8.4g 
  • Carbs: 52.3g 
  • Protein: 9.8g 


  • 1 lb. chicken breast 
  • 1 white onion 
  • 4 garlic cloves 
  • 1 tsp dried thyme 
  • 1 tsp salt  
  • 9oz jar of Mole La Costeña  
  • 3 plum tomatoes  
  • 12 corn tortillas 
  • 2/3 cup fresh cheese, grated 
  • Cooking oil as needed

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 Mexico Rico
Mexico Rico