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Chicken Sopes

A delicious and traditional recipe, “sopes” are made using a fried “masa” base. Similar to tostadas, you top them with savory ingredients and munch away! For this recipe, we recommend a chicken protein.

Serves 3
Prep Time 10
Cook Time 15


  • 6 Corn Cardenas Sopes (in Tortilleria)
  • 6 TBS Pork Lard or Cooking Oil
  • 1 Cup Refried Beans (Grab & Go)
  • 2 Cups Cabbage, finely sliced/shredded
  • 2 Cups Rotisserie Chicken, cooked and shredded
  • 1/3 Onion, finely minced
  • 1/3 Cilantro Bunch, finely minced
  • Cardenas Mexican Crema for topping
  • Fresh or Cotija Cheese for topping


  1. Heat up the lard in a frying pan and place the sopes upside down to fry. Flip to make sure both sides are golden brown. Set sopes aside over a paper towel to drain the excess lard/oil.
  2. Once all the sopes are fried, it's time to top them. On the dipped side spread the surface with a layer of refried beans.
  3. Add some of the shredded chicken, cabbage, onion, cilantro, crema, and cheese.
  4. Serve immediately and top off with your favorite spicy salsa.
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