Hey It's Jen Lou

Yield: 8 sopes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Crispy, golden masa sopes topped with refried beans, tender shredded Filipino adobo, and a drizzle of smoky Mexican adobo salsa—this recipe brings a flavorful double adobo twist to your table. It’s a playful cross-cultural fusion where two distinct uses of “adobo” come together on one seriously satisfying bite.

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Why You’ll Love This Recipe

✨ A fusion of two “adobos” from opposite sides of the world
🌽 Crisp homemade masa sopes as a delicious base
🍖 Filipino-style shredded adobo as the savory star
🌶️ Topped with smoky Mexican adobo salsa for extra depth
🎉 Great for parties, meal prep, or fun weeknight dinners

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Equipment You’ll Need

• Mixing bowl
  
• Flat-bottomed bowl or tortilla press
  
• Comal or skillet
  
• Frying pan
  
• Tongs
  
• Slotted spoon or spatula
  

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Ingredients

For the Sopes

• 2 cups masa harina
  
• 1½ cups warm water
  
• Generous pinch of salt
  
• Neutral oil for frying (vegetable or canola)
  

For the Toppings

• Refried beans (see [Vegan Molletes])
  
• Filipino adobo, shredded (see [Adobo Sliders])
  
• ½ white onion, finely chopped
  
• 1 roma tomato, diced
  
• ¼ head iceberg lettuce, finely shredded
  
• ½ cup cotija cheese, crumbled
  
• Cilantro, finely chopped
  
• Sour cream, thinned with lime juice and a splash of milk (optional)
  
• Salsa (we love this recipe)
  

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Instructions

Step 1: Make the Masa Dough

In a mixing bowl, combine masa harina, warm water, and a pinch of salt. Mix by hand until a smooth, pliable dough forms—similar to soft play dough. If it feels too crumbly, add more water 1 tablespoon at a time.

Roll the dough into 2-inch balls. Using a tortilla press or a flat-bottomed bowl wrapped in plastic, press each ball into a disc about ¼-inch thick.

Step 2: Cook and Shape the Sopes

Heat a comal or dry skillet over medium heat. Cook each disc for about 2 minutes per side, just until they begin to firm up and develop light brown spots.

Remove from the skillet and let cool slightly. While still warm (but not hot), pinch the edges upward to form a rim about ⅓-inch tall. Set aside.

Step 3: Fry the Sopes

In a frying pan, heat enough oil to shallow-fry the sopes (about halfway up their sides). Once the oil is hot, fry the sopes for 1–2 minutes per side, or until golden and crispy. Drain on paper towels.

Step 4: Assemble and Serve

Spread a layer of hot refried beans on each sope, followed by shredded adobo. Then top in this order for best layering: chopped onion, diced tomato, a drizzle of sour cream (if using), shredded lettuce, cotija cheese, and fresh cilantro.

Serve immediately with salsa on the side.

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Tips & Tricks

• Spoon hot oil into the center: While frying, carefully spoon a bit of hot oil into the well of each sope to help create an even, golden crust.
  
• Keep it savory: Skip the ketchup in your Filipino adobo if you’re aiming for a fully savory bite—perfect for this fusion dish.
  
• Air fry for a lighter touch: After shaping and lightly pan-cooking, spritz the sopes with oil and air fry until crisp for a healthier alternative.
  
• Flexible protein options: This recipe works beautifully with shredded chicken, pork, or beef—use what you have or love most.
  
• Save time with store-bought: In a pinch, store-bought refried beans or pre-made sopes can streamline prep without sacrificing flavor.

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Variations

• Vegetarian Option: Swap adobo for sautéed mushrooms or grilled zucchini.
  
• Spicy Lovers: Add a pod or two of chile de arbol to the salsa recipe.
  
• Cheesy Upgrade: Try Oaxaca or shredded Monterey Jack cheese instead of cotija.
  

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Storage & Make-Ahead

• Sopes: Can be shaped, lightly pan-cooked, and stored in an airtight container in the fridge for up to 2 days. Re-fry or air fry when ready to serve.
  
• Adobo: Keeps well in the fridge for up to 4 days or frozen for 1 month.
  
• Toppings: Chop vegetables and prepare refried beans ahead of time for easy assembly.
  
• Salsa: Stores well in an airtight container in the fridge for up to 1 week.

A Little Note from My Kitchen

This is a recipe that plays with tradition in the most delicious way. We’re bringing both Filipino and Mexican “adobo” into one dish—slow-cooked, vinegary-salty Filipino-style meat and a smoky, chili-forward adobo salsa from Mexican cuisine. Together, they layer heat, richness, and tang on top of crunchy, golden masa sopes. Now a classic family favorite.