Close Button




A sope, also known as picadita is a traditional Mexican dish originating in the central and southern parts of Mexico, where it was sometimes first known as pellizcadas. The toppings range from just beans and cheese, to eggs, shredded chicken or beef, picadillo, or even just guacamole. To form thesopes you will need either a tortilla press orflat plate or the bottom of a skillet. I have prepared it with a complete twist of mine. See here

Cooking Time

Preparation Time : 10

Cook Time : 15

Total Time : 25


Serves 2

  • potatoes grated, washed n drain 3 nos

  • corn flour 2 tsp

  • Salt 1/4 tsp

  • chat masala 1/2 tsp

  • American corn Kernels 3 tbsp

  • butter 1 tbsp

  • Tri color bell pepper chopped 2 tbsp

  • onion 1 nos

  • Black eye beans/ Kidney beans/ Red beans 3 tbsp

  • onion chopped 2 tbsp

  • garlic 2 nos

  • dried oregano 1/2 tsp

  • tomato sauce 1 tbsp

  • Chaat Masala 1 tsp

  • salt and Black pepper powder 1/2 tsp

  • Dates-Tamarind Chutney : Tamarind 100 gms

  • dates 6-8 nos

  • whole red chillies 2 nos

  • salt 1 tsp

  • jeera powder 1 tsp

  • dry ginger Powder 1 tsp

  • sugar/ jaggery 2 tsp


  • 01

    Tamarind Chutney: Soak Tamarind and dates for 10 minutes. Remove seeds from both and grind them along with chillies, ginger, salt and jeera powder.

  • 02

    Sieve it and boil it. Store it in a glass jar.

  • 03

    Topping: Heat butter in a pan.

  • 04

    Add onion and garlic and roast lightly.

  • 05

    Add all bell peppers and cook for 2-3 mins( not fully cooked. Crunchy taste is awesome).

  • 06

    Add oregano, sauce and salt and pepper and cook for 5 mins.

  • 07

    Add boiled beans and corn and mix it well.

  • 08

    Garnish with coriander and spring onions.

  • 09

    Sopes Base: Mix grated potatoes n corn flour add salt, red chilly in a bowl.

  • 10

    Heat a skillet on a medium Flame.

  • 11

    Grease it with little oil and spread potato mix on it.

  • 12

    And make sopes on nonstick pan, roast from both side's n remove when golden in color.

  • 13

    Take it out on absorbent paper and then spread a layer of tamarind chutney, layer of topping prepared, 1 teaspoon of chutney, sprinkle some chaat Masala and garnish with fresh coriander and spring onions.



Please Login to comment

Link copied