Abuela Sopes Shells w/ Salsa Verde & Refried Beans

Abuela Sopes Shells W/ Salsa Verde & Refried Beans

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Jason Koch


Antopia forms the sopes shells from the masa for recipe.


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Deep Fry



  • 2 Tbsp
    vegetable or canola oil
  • 1/4 medium
    onion, chopped
  • 1 can(s)
    black beans, drained
  • 1/2 c
  • 1 small
    handful, cilantro leaves, roughly chopped
  • ·
    kosher salt

  • 10
    tomatillos, husks and stems removed
  • 2 clove
  • 4-5
    jalapeño & serrano peppers, stem and seeds removed
  • 1/2 small
    white onion, skinned, halved
  • 1 bunch
    fresh picked cilantro leaves and tender stems
  • ·
    kosher salt to taste
  • 1
    avocado, cut in small pieces

  • 1 lb
    instant masa (maseca)
  • 2 c
    warm water
  • 1 Tbsp
  • 1 1/2 qt
    vegetable or canola oil

How to Make Abuela Sopes Shells w/ Salsa Verde & Refried Beans


  1. To prepare the beans, heat 2 Tbsps of oil in a large skillet over medium high heat until shimmering. Add onions and stir frequently until softened, but not browned. Add beans and half cup water. Cook until heated through, about four minutes. Then use a potato masher to mash the beans until desired consistency. Season with salt, cover and set aside in a warm place.
  2. To prepare the salsa verde, combine tomatillos and peppers in a medium saucepan and cover with water. Bring to a boil over high heat then reduce to a simmer. Simmer until vegetables are completely softened, about 8 minutes, stirring occasionally to make sure all sides are softened. Then drain vegetables and transfer to blender. Add cilantro, onion, garlic cloves and a large pinch of salt. Blend on medium speed until a chunky puree is formed, about 30 seconds. Transfer to a bowl. Place avocado pieces on the top.
  3. To prepare the shells, combine instant masa with salt and warm water according to the package directions. Mix with your hands until a smooth is formed. Divide dough into 12 balls. Using your fingertips against a wooden board, gently flatten each ball into disks about 1/4-inch thick and 3-4 inches in diameter. Carefully form a little lip around the edge of the disks with your fingertips.
  4. Heat the oil in a large wok or deep cast iron skillet to 350*F. Add the sope shells one at a time until they are all in the oil. Cook carefully, turning occasionally, until shells are golden brown and crisp, about 4 minutes. Transfer with tongs to a paper towl-lined plate. Season with salt immediately. Finally, divide bean mixture evenly on top of sope shells and drizzle with sour cream. Then top with chopped onions, cilantro, queso fresco and salsa verde.

Printable Recipe Card

About Abuela Sopes Shells w/ Salsa Verde & Refried Beans

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Mexican

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