Sopes with Spicy Micros

These thick corn tortillas shaped into boats are the perfect base for a quick summer lunch or first course. Pronounced soap-ās (or if you’re Canadian, soap-ehs) you don’t need a tortilla press to make these and they add heft and crunch so your salad lunch will keep your satisfied until dinner. NOTE: This looks like a lot, but once you’ve made them for the first time this simple dish will come together in minutes.



  • 1 cup masa harina
  • 3/4 cup water

Black beans:

  • 2 tbs olive oil
  • 1/2 cup cooked black beans with liquid
  • 1/2 tsp cumin


  • 1 clove garlic, minced
  • 2 tbs lime juice
  • 4 tbs olive oil
  • 1 cup rambo and buckwheat salad blend


  • 1 small tomato, diced
  • 1/2 cup spicy microgreens blend


Make sopes: Stir together masa and a pinch of salt in a medium bowl. Add water all at once and stir to form a dough. Knead 6-8 times until smooth. Divide in four pieces, roll into balls and return to bowl covered with plastic wrap. Let rest for 20 minutes while masa fully hydrates. With a small skillet or glass pie dish press each ball into a 3-4” round. Press edges together. Heat a large skillet over medium heat. Toast sopes in dry skillet 2-3 min per side until lightly toasted. Remove to platter and cover with towel to cool for 2-3 min while broiler pre-heats. Pinch up edges to form a boat. Return to skillet and toast under broiler until edges are browned.

Make refried beans: Warm oil in a small skillet over med heat. Add beans and cook, mashing with a fork. Season with pepper and cumin. Cook until no longer watery.

Make salad: Sprinkle garlic with coarse salt. Mash into paste with the flat edge of a chef’s knife or tines of a fork. Combine in medium bowl with lime juice. Season with salt and pepper and let rest for 20 minutes while flavors combine. Drizzle in oil, while whisking, to form a creamy emulsion. Lightly dress salad blend.

Assemble sopes: Top each sope with black beans, salad, tomatoes and spicy micros.