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Sopes tricolor

Sopes tricolor

Total Time       30 Min
Active Time     20 Min
Prep Time        10 Min
Portions          12

This appetizer originated in the central and southern regions of Mexico. Sopes consist of a thick tortilla, originally fried with butter, topped with different ingredients. This dish dates back to pre-Hispanic times.



1 avocado

1 serrano pepper

3 green tomatoes

1/3 chopped onion

2 tomatoes

2 guajillo chilis, hydrated in water (you can find them in the categories dried chilis)

1 garlic clove

1/2 tsp oregano (try our authentic Mexican oregano)

1 cup refried beans (we recommend our Isadora refried black beans)

2 cups shredded, cooked chicken

1 cup shredded lettuce

1 cup queso fresco (you can find a similar cheese in Migros, it is near the feta and the name is Salatkäse)

1/2 cup of cream


2 ½ cups of nixtamalized maiz flour (try our MazaReal Harina de maiz)

1 ½ cups water



  1. For the green sauce: blend the avocado with the serrano pepper and the green tomatoes. Mix the onion and salt and pepper to taste. Reserve it.
  2. For the red sauce: grill the tomatoes, blend them with the guajillo, garlic and oregano, season with salt and pepper and reserve.
  3. Mix the maseca with water and dash of salt. Knead until the dough no longer sticks to your hands.
  4. Divide into 12 portions, make each one into a small ball and flatten them as if you were going to make tortillas.
  5. With your fingers, lift the edges of each sope.
  6. Heat a griddle and cook the sopes on each side for about 1 minute or until lightly browned.
  7. Spread the beans, add the chicken, lettuce, cheese and cream.
  8. Finish topping them with the sauces and serve.

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