35+ Quick & Easy Authentic Mexican Appetizer Recipes You Need to Try

If you’ve ever enjoyed a meal at a Mexican restaurant or celebrated a fiesta, you know just how exciting and flavorful Mexican appetizers can be.

From crunchy tacos to tangy salsas, the appetizers in Mexican cuisine are not only delicious but also packed with vibrant flavors and diverse textures.

Whether you’re hosting a casual dinner or preparing for a large gathering, serving authentic Mexican appetizers can take your meal to the next level.

In this blog, we’re diving deep into 35+ authentic Mexican appetizer recipes that will bring the rich culinary traditions of Mexico straight to your table.

These appetizers range from the beloved guacamole to sizzling fajitas, offering something for every palate. Perfect for dipping, snacking, or as a prelude to a full-course Mexican meal, these recipes are sure to become your go-to favorites.

Get ready to explore the delicious variety of Mexican flavors and learn how to prepare appetizers that will wow your guests and elevate any occasion.

35+ Quick & Easy Authentic Mexican Appetizer Recipes You Need to Try

Authentic Mexican appetizers are a feast for the senses, offering bold, fresh, and savory flavors that can transform any meal or gathering.

With over 35 recipes to choose from, you can easily create an array of mouthwatering dishes that will satisfy a variety of tastes and dietary preferences.

Whether you’re craving the creamy richness of guacamole, the zesty kick of ceviche, or the comforting warmth of quesadillas, there’s no shortage of options in Mexican cuisine.

By trying these recipes, you’ll not only enjoy the vibrant tastes of Mexico but also connect with the rich cultural history behind each dish.

So, next time you’re planning a gathering or looking for a snack, turn to these 35+ authentic Mexican appetizer recipes to spice things up and bring the fiesta to your kitchen.

Guacamole

Guacamole is one of the most beloved Mexican appetizers. Made from ripe avocados, it is simple to prepare yet bursting with flavor. The creamy avocado is perfectly complemented by the freshness of tomatoes, cilantro, and a touch of lime juice, while the optional heat from jalapeños adds a delightful kick. This classic dip is often served with crispy tortilla chips, making it the perfect snack for any occasion.

Ingredients:

• 3 ripe avocados
• 1 small onion, finely chopped
• 1-2 small tomatoes, diced
• 1-2 jalapeños, seeds removed and finely chopped (optional)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Cut the avocados in half, remove the pit, and scoop out the flesh into a medium-sized bowl.
2. Mash the avocado with a fork or potato masher until you reach your desired consistency (smooth or chunky).
3. Add the chopped onion, tomatoes, jalapeños (if using), and cilantro to the mashed avocado.
4. Squeeze in the lime juice and season with salt and pepper to taste.
5. Mix everything gently and taste, adjusting the seasoning as needed.
6. Serve immediately with tortilla chips or as a topping for tacos or other Mexican dishes.

Guacamole is a perfect example of how simple ingredients can come together to create a mouthwatering dish. The balance of creamy, tangy, and spicy flavors makes it a crowd-pleaser at any gathering, whether it’s a family meal or a party. For a variation, you can also add pomegranate seeds for a burst of color and sweetness or try using roasted tomatoes for a smoky twist.

Queso Fundido

Queso Fundido is a delicious, melty cheese dip that is a favorite in many Mexican households. It is made from cheese that melts beautifully, often accompanied by chorizo, making it even richer in flavor. Served hot, typically with tortillas or crispy chips, Queso Fundido brings a savory, gooey indulgence to the table that’s irresistible.

Ingredients:

• 2 cups shredded Oaxaca cheese or mozzarella cheese
• 1/2 lb chorizo, removed from its casing
• 1 small onion, chopped
• 1/2 cup roasted poblano peppers, chopped (optional)
• 1 tablespoon vegetable oil
• Fresh tortillas or tortilla chips, for dipping

Instructions:

1. In a skillet, heat the vegetable oil over medium heat. Add the chorizo and cook, breaking it up with a spoon, until it’s fully browned and cooked through (about 5-7 minutes).
2. Add the chopped onion and cook for another 2-3 minutes, until the onion becomes soft and translucent.
3. If using, add the roasted poblano peppers to the chorizo mixture and stir to combine.
4. Lower the heat and sprinkle the shredded cheese evenly over the chorizo mixture. Allow the cheese to melt gently, stirring occasionally to ensure it doesn’t burn.
5. Once the cheese has fully melted and becomes gooey, serve it hot with fresh tortillas or tortilla chips for dipping.

Queso Fundido is the ultimate indulgence for cheese lovers. The smooth, melty cheese combined with the flavorful, spicy chorizo creates a delicious contrast that will leave everyone asking for more. For an added twist, you can experiment by adding sautéed mushrooms or bell peppers. It’s the ideal dish for sharing, and its satisfying warmth makes it a perfect appetizer for cozy gatherings.

Sopes

Sopes are small, thick corn cakes that are topped with an array of savory ingredients. Traditionally served as a snack or appetizer, Sopes offer a satisfying base for a variety of toppings such as refried beans, shredded lettuce, cheese, sour cream, and salsa. This dish brings a delicious combination of textures and flavors in every bite.

Ingredients:

• 2 cups masa harina
• 1/2 teaspoon salt
• 1/2 cup warm water (more if needed)
• 1 tablespoon vegetable oil
• 1/2 cup refried beans
• 1/2 cup shredded lettuce
• 1/4 cup crumbled queso fresco or shredded cheese
• 2 tablespoons sour cream
• Salsa (green or red), to taste

Instructions:

1. In a large bowl, combine the masa harina and salt. Gradually add the warm water, mixing until the dough comes together. Knead the dough for about 2 minutes until it’s smooth and pliable.
2. Divide the dough into 6-8 equal portions and roll each into a ball. Flatten each ball into a small, thick disc about 1/4 inch thick.
3. Heat a large skillet or griddle over medium-high heat and cook the masa discs for 2-3 minutes on each side, until lightly golden brown.
4. Once cooked, carefully pinch the edges of each disc to create a raised border around the edges, forming a small rim to hold the toppings.
5. In a separate pan, heat the refried beans and spread a thin layer on top of each sope.
6. Add the shredded lettuce, crumbled queso fresco, and a dollop of sour cream on each sope.
7. Drizzle with your choice of salsa and serve immediately.

Sopes are a versatile and satisfying appetizer that highlights the beauty of corn in Mexican cuisine. The crispy base, combined with creamy beans and fresh toppings, creates a well-rounded bite. The toppings can be easily customized, allowing for endless variations. They’re a great choice for anyone looking for a hearty, flavorful dish to share, especially in a festive setting.

Tacos de Tinga

Tacos de Tinga are a savory and flavorful taco variety made with shredded chicken cooked in a smoky, tangy tomato and chipotle sauce. This dish is known for its depth of flavor, combining the heat of chipotles with the sweetness of tomatoes and onions. Tacos de Tinga are a perfect example of how traditional Mexican dishes highlight the balance between spicy, savory, and rich flavors.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1-2 chipotle peppers in adobo sauce, minced (adjust to taste)
• 1 teaspoon cumin
• 1 tablespoon vegetable oil
• 1/2 cup chicken broth
• Salt and pepper to taste
• Small corn tortillas
• Fresh cilantro, chopped, for garnish
• Lime wedges for serving

Instructions:

1. Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion and cook until soft and golden, about 5 minutes.
2. Add the minced garlic and cook for another minute, then stir in the diced tomatoes and chipotle peppers. Let this mixture simmer for 5 minutes until the tomatoes break down and the sauce thickens.
3. Add the shredded chicken to the skillet, then pour in the chicken broth. Stir to combine and simmer for another 10 minutes, allowing the flavors to meld together.
4. Season with salt, pepper, and cumin, then adjust the heat with more chipotle if desired.
5. Warm the corn tortillas on a griddle or skillet and fill them with the Tinga mixture. Garnish with fresh cilantro and serve with lime wedges on the side.

Tacos de Tinga bring a wonderful smoky depth to the taco experience. The chipotle peppers add just the right amount of heat and complexity, while the shredded chicken makes for a tender and satisfying filling. These tacos are sure to be a hit at any gathering, offering a deliciously spicy and savory option that pairs wonderfully with a cold drink.

Elote (Mexican Street Corn)

Elote, or Mexican street corn, is a delicious, flavorful snack commonly found on the streets of Mexico. The corn is grilled until smoky and slightly charred, then slathered with a creamy mixture of mayonnaise, lime, and cotija cheese. Topped with chili powder, this dish is a perfect combination of creamy, tangy, spicy, and savory flavors.

Ingredients:

• 4 ears of corn, husked
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup cotija cheese, crumbled (or feta cheese as an alternative)
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt to taste
• Lime wedges for serving

Instructions:

1. Preheat the grill to medium-high heat. Place the corn directly on the grill and cook for about 8-10 minutes, turning occasionally, until the kernels are slightly charred and tender.
2. While the corn is grilling, in a small bowl, mix the mayonnaise, sour cream, lime juice, and a pinch of salt.
3. Once the corn is grilled, remove it from the heat and brush each ear generously with the mayonnaise mixture.
4. Sprinkle the crumbled cotija cheese evenly over the corn, then dust with chili powder and paprika.
5. Serve the elote hot with lime wedges on the side for extra zest.

Elote is an irresistible treat that balances all the right flavors. The smoky, charred corn perfectly pairs with the creamy and tangy sauce, while the crumbled cotija cheese adds a delightful saltiness. The chili powder adds a spicy kick that enhances the richness of the dish, making it a must-try appetizer for any Mexican meal or gathering.

Chiles Rellenos de Queso

Chiles Rellenos de Queso are stuffed peppers, typically poblano peppers, filled with a mixture of cheese and sometimes other ingredients like herbs. These stuffed peppers are then battered and fried, creating a crunchy exterior that contrasts beautifully with the melty, cheesy filling. This dish brings a satisfying combination of smoky, spicy, and cheesy goodness.

Ingredients:

• 4 poblano peppers
• 1 cup shredded Oaxaca cheese or mozzarella cheese
• 1/4 cup fresh cilantro, chopped
• 1/2 cup flour (for dredging)
• 2 eggs, separated
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• Vegetable oil for frying
• Tomato sauce (optional for serving)

Instructions:

1. Roast the poblano peppers directly over the flame on a stovetop or in the oven until the skins are charred. Place them in a plastic bag or under a kitchen towel for 10 minutes to loosen the skins, then peel off the charred skin and remove the seeds.
2. Stuff each poblano pepper with a generous amount of shredded cheese and chopped cilantro. Be sure not to overstuff to allow for even frying.
3. In a bowl, beat the egg whites until stiff peaks form. In a separate bowl, whisk together the egg yolks, baking powder, and salt.
4. Gently fold the beaten egg whites into the yolk mixture until well combined. This will create a light batter for coating the peppers.
5. Heat vegetable oil in a frying pan over medium heat. Lightly dredge each stuffed pepper in flour, then dip it into the egg batter, making sure it’s well coated.
6. Fry the peppers in the hot oil until golden and crispy, about 3-4 minutes per side. Remove them from the oil and drain on paper towels.
7. Serve hot with a side of tomato sauce, if desired.

Chiles Rellenos de Queso are a satisfying and flavorful appetizer, combining the smokiness of the poblano pepper with the richness of melted cheese. The crispy batter creates a delicious contrast with the soft filling, making each bite a delight. This dish is perfect for those who enjoy a little heat with their cheesy indulgence, and it’s great for sharing with friends or family.

Ceviche de Camarón

Ceviche de Camarón is a refreshing seafood dish, popular along Mexico’s coastlines. Made with fresh shrimp that are “cooked” in tangy lime juice, combined with tomatoes, onions, cilantro, and sometimes avocado, this dish bursts with vibrant flavors. It’s often served with crispy tostadas or as a light snack, making it a perfect appetizer for warm weather or casual gatherings.

Ingredients:

• 1 lb fresh shrimp, peeled, deveined, and chopped into bite-sized pieces
• 1/2 cup fresh lime juice (about 4 limes)
• 1 medium tomato, diced
• 1 small red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 small cucumber, peeled and diced
• 1-2 jalapeños, finely chopped (optional for heat)
• Salt and pepper to taste
• Avocado slices (optional, for garnish)
• Tortilla chips or tostadas, for serving

Instructions:

1. Place the chopped shrimp in a bowl and pour the lime juice over it. Stir to coat, and let the shrimp marinate in the lime juice for about 30 minutes to 1 hour, until the shrimp turns opaque and “cooks.”
2. Once the shrimp is ready, drain any excess lime juice. Add the diced tomato, red onion, cucumber, and cilantro to the shrimp mixture.
3. Add the chopped jalapeños (if using), salt, and pepper, and gently stir to combine.
4. Taste and adjust seasoning with more lime juice, salt, or pepper as needed.
5. Serve chilled with avocado slices on top and accompany with tortilla chips or tostadas.

Ceviche de Camarón is the epitome of a light, flavorful appetizer. The acidity of the lime and the sweetness of the shrimp pair beautifully with the freshness of the vegetables and the heat from the jalapeños. This dish is perfect for a summer appetizer or a party, offering a fresh and zesty option that’s sure to impress.

Tacos de Carnitas

Tacos de Carnitas are one of Mexico’s most beloved street foods. Carnitas, or “little meats,” are made by slow-cooking pork until it’s tender, flavorful, and easy to shred. The meat is then crisped up and served in warm tortillas with fresh toppings like onions, cilantro, and salsa. These tacos are both savory and satisfying, offering an authentic taste of Mexican cuisine.

Ingredients:

• 2 lbs pork shoulder, trimmed and cut into large chunks
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup orange juice
• 1/4 cup lime juice
• 12 small corn tortillas
• Fresh cilantro and diced onion for topping
• Salsa of choice (green or red)

Instructions:

1. In a large pot, add the pork shoulder chunks along with the onion, garlic, bay leaves, cumin, oregano, chili powder, salt, and pepper.
2. Pour the orange juice and lime juice over the pork, and add enough water to cover the meat. Bring to a simmer over medium heat.
3. Cover the pot and cook for 2-3 hours, until the pork is tender and easily shreds with a fork.
4. Once cooked, remove the pork from the pot and shred the meat with two forks.
5. Heat a little oil in a skillet over medium-high heat. Add the shredded pork in batches and cook, stirring occasionally, until it becomes crispy and browned on the edges.
6. Warm the corn tortillas on a griddle or skillet and fill each one with the crispy carnitas.
7. Top with fresh cilantro, diced onions, and salsa. Serve immediately.

Tacos de Carnitas are all about rich, tender meat and flavorful seasonings. The slow-cooked pork becomes melt-in-your-mouth tender, while the crisping step adds a delightful texture. These tacos are perfect for gatherings and offer a savory, satisfying bite that highlights the traditional flavors of Mexican cooking.

Molletes

Molletes are a simple yet delicious appetizer, made from bolillo rolls cut in half and topped with refried beans, cheese, and other toppings. Molletes are similar to an open-faced sandwich and are often served with salsa for added flavor. This dish is incredibly versatile and can be customized with various ingredients depending on your preference.

Ingredients:

• 4 bolillo rolls (Mexican bread rolls, or any soft roll)
• 1 cup refried beans (preferably pinto beans)
• 1 cup shredded cheese (Mexican cheese blend or mozzarella)
• 1/4 cup pickled jalapeños, sliced (optional)
• Fresh salsa (red or green) for serving
• Butter (optional, for toasting)

Instructions:

1. Preheat your oven to 375°F (190°C) or heat a grill.
2. Slice the bolillo rolls in half lengthwise, and if desired, lightly butter the cut sides for extra flavor.
3. Spread a generous layer of refried beans over the inside of each roll.
4. Top with a generous amount of shredded cheese, spreading it evenly across the beans.
5. Place the rolls on a baking sheet and bake for 10-15 minutes, until the cheese is melted and bubbly, and the bread is slightly toasted.
6. Once baked, remove from the oven and top with pickled jalapeños (if using) and fresh salsa.
7. Serve immediately.

Molletes are a perfect combination of creamy beans, melty cheese, and crunchy bread. This dish is incredibly satisfying and can easily be made into a meal or a flavorful appetizer. The simplicity of the ingredients and the ease of preparation make it a great go-to snack when you want to bring the flavors of Mexico to your table in a short amount of time.

Salsa Verde

Salsa Verde is a tangy and spicy green salsa made from tomatillos, a key ingredient in many Mexican dishes. It’s a versatile accompaniment that can be used for dipping, as a topping for tacos, or even mixed into soups and stews. The bright, slightly tart flavor of the tomatillos combined with fresh herbs and chiles creates a flavorful salsa that’s both zesty and refreshing.

Ingredients:

• 6 tomatillos, husked and rinsed
• 2-3 jalapeños or serrano peppers (adjust to taste)
• 1 small onion, roughly chopped
• 1/4 cup fresh cilantro
• Juice of 1 lime
• Salt to taste
• 1/4 cup water (if needed for consistency)

Instructions:

1. Place the tomatillos and peppers in a pot of water and bring to a boil. Let them cook for 5-7 minutes until the tomatillos are softened and change color.
2. Drain the tomatillos and peppers and let them cool slightly.
3. In a blender or food processor, combine the cooked tomatillos, peppers, onion, cilantro, lime juice, and salt.
4. Blend until smooth, adding a little water if needed to reach your desired consistency.
5. Taste and adjust the seasoning, adding more salt or lime if necessary.
6. Serve the salsa verde with tortilla chips, tacos, or as a topping for grilled meats.

Salsa Verde is a must-try for anyone who loves bold, fresh flavors. The tangy tomatillos pair beautifully with the heat from the peppers, while the lime juice adds a refreshing zesty twist. This salsa is perfect for any Mexican meal, and it adds a bright, flavorful touch to whatever it accompanies.

Tostadas de Atún

Tostadas de Atún are a simple yet flavorful appetizer made with crispy tostadas topped with fresh tuna, avocado, and a tangy dressing. This dish combines the freshness of seafood with creamy avocado and a tangy kick, making it a popular choice for a light, refreshing starter.

Ingredients:

• 2 fresh tuna steaks, diced
• 1 ripe avocado, diced
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1 teaspoon lime juice
• 1 teaspoon sesame oil (optional)
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• Salt and pepper to taste
• 4 tostadas (crispy tortillas)
• Sriracha or hot sauce (optional, for extra heat)

Instructions:

1. In a bowl, combine the diced tuna, avocado, olive oil, soy sauce, lime juice, and sesame oil (if using). Gently mix to combine.
2. Add the chopped red onion and cilantro, then season with salt and pepper to taste. Mix again.
3. Place the tostadas on a plate and top each with the tuna mixture.
4. Drizzle with a little sriracha or hot sauce for extra flavor and heat, if desired.
5. Serve immediately.

Tostadas de Atún offer a delightful combination of fresh, tender tuna and creamy avocado, all atop a crispy tostada shell. The soy sauce and lime bring a bright and slightly savory flavor, while the optional hot sauce adds a fun spicy kick. This appetizer is perfect for a light, flavorful dish that will impress your guests.

Pico de Gallo

Pico de Gallo is a classic Mexican salsa made from fresh tomatoes, onions, cilantro, and lime juice. Unlike more blended salsas, Pico de Gallo is chunky and has a refreshing, crunchy texture that pairs perfectly with tortilla chips, tacos, or grilled meats. The simplicity of the ingredients allows each flavor to shine, making it a beloved accompaniment in Mexican cuisine.

Ingredients:

• 4 medium tomatoes, diced
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1-2 jalapeños, finely chopped (optional)
• Juice of 1 lime
• Salt to taste

Instructions:

1. In a medium bowl, combine the diced tomatoes, chopped onion, cilantro, and jalapeños (if using).
2. Squeeze the lime juice over the mixture and stir to combine.
3. Season with salt to taste and mix well.
4. Let the Pico de Gallo sit for about 10-15 minutes to allow the flavors to meld together.
5. Serve with tortilla chips, tacos, grilled meats, or as a topping for other Mexican dishes.

Pico de Gallo is a simple yet vibrant dish that brings together fresh ingredients in a light and flavorful way. The juiciness of the tomatoes, the crunch of the onions, and the heat from the jalapeños combine beautifully with the tangy lime and cilantro. This salsa is a refreshing addition to any Mexican meal and a perfect appetizer to serve at gatherings.

Guacamole

Guacamole is one of the most iconic Mexican appetizers. Made with creamy, ripe avocados mixed with tangy lime juice, fresh cilantro, onions, and a bit of heat from jalapeños, it’s a perfect dip for tortilla chips, tacos, or as a topping for many Mexican dishes. Its rich, creamy texture and vibrant flavors make it a beloved snack around the world.

Ingredients:

• 3 ripe avocados, peeled, pitted, and mashed
• 1 small onion, finely chopped
• 1-2 jalapeños, finely chopped (adjust to heat preference)
• 1/4 cup cilantro, chopped
• Juice of 2 limes
• Salt to taste
• 1 small tomato, diced (optional for added freshness)

Instructions:

1. In a bowl, mash the avocados using a fork or potato masher until you reach your desired consistency—smooth or slightly chunky.
2. Add the chopped onion, jalapeños, and cilantro to the mashed avocado.
3. Squeeze in the lime juice and stir to combine all the ingredients.
4. Season with salt to taste, and if desired, add the diced tomato for extra color and texture.
5. Serve immediately with tortilla chips, or use it as a topping for tacos, burritos, or grilled meats.

Guacamole is a creamy, tangy, and spicy delight that’s always a crowd-pleaser. Its simplicity allows each ingredient to shine, especially the fresh avocados, which are the star of the dish. This versatile appetizer can be enjoyed with chips, tacos, or just as a snack, making it a must-have for any Mexican-inspired meal.

Queso Fundido

Queso Fundido is a warm, melted cheese dip that’s perfect for sharing. Made with melted Mexican cheese, usually Oaxaca or Chihuahua, and often mixed with chorizo, mushrooms, or poblano peppers, this dip is rich, savory, and utterly indulgent. It’s commonly served with tortillas or tortilla chips for dipping.

Ingredients:

• 2 cups Oaxaca cheese, shredded (or Chihuahua cheese)
• 1/2 lb chorizo, casing removed
• 1/2 cup mushrooms, sliced (optional)
• 1/4 cup onion, finely chopped
• 1 tablespoon olive oil
• 1/4 cup fresh cilantro, chopped
• Warm tortillas or tortilla chips for dipping

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the chorizo and cook until browned and crumbled, about 5-7 minutes.
2. If using, add the sliced mushrooms and chopped onion to the skillet, and cook until softened, about 3-4 minutes.
3. Lower the heat and add the shredded cheese to the skillet, stirring until melted and creamy.
4. Remove from heat and sprinkle with fresh cilantro for a burst of freshness.
5. Serve the queso fundido hot with warm tortillas or tortilla chips for dipping.

Queso Fundido is a decadently cheesy appetizer that’s perfect for parties or casual gatherings. The combination of melted cheese with the savory, slightly spicy chorizo creates a flavor-packed dip that’s rich and satisfying. Whether served with chips or tortillas, this dish is guaranteed to be a hit.

Sopes

Sopes are thick, round tortillas that are fried and topped with a variety of ingredients like refried beans, seasoned meat, lettuce, salsa, cheese, and crema. These small, hearty bites are perfect as appetizers or as a main course. They offer a delicious balance of crispy and soft textures, and the toppings can be customized to suit different tastes.

Ingredients:

• 2 cups masa harina (corn flour)
• 1/2 teaspoon salt
• 1/2 cup warm water (more if needed)
• 1/2 cup refried beans
• 1/2 lb ground beef or chicken, cooked and seasoned
• 1/4 cup lettuce, shredded
• 1/4 cup cotija cheese, crumbled
• 1/4 cup sour cream or Mexican crema
• Salsa verde or salsa roja for topping
• Vegetable oil for frying

Instructions:

1. In a large bowl, mix the masa harina with salt and warm water, stirring until a dough forms. If the dough is too dry, add a little more water until it becomes smooth and pliable.
2. Divide the dough into 6-8 small balls. Flatten each ball into a thick disc, about 3 inches in diameter.
3. Heat a skillet or frying pan over medium-high heat and cook the discs for 2-3 minutes on each side, just to firm them up and create a slight golden color. Don’t cook them completely—just firm enough to handle.
4. Heat the vegetable oil in another pan and fry the sopes until they are crispy and golden brown on both sides.
5. Once fried, use your fingers or a spoon to create a small border around the edge of each sope, making a slight indentation in the center.
6. Spread a thin layer of refried beans in the center of each sope, then top with the cooked ground beef or chicken.
7. Garnish with shredded lettuce, crumbled cotija cheese, sour cream, and your choice of salsa.
8. Serve immediately.

Sopes are a fantastic appetizer because they are customizable and packed with flavor. The crispy outer edge contrasts with the soft masa inside, while the toppings add richness and tang. This dish can be adapted to suit a wide variety of preferences, from classic carne asada to vegetarian options, making it a versatile and crowd-pleasing choice.

Note: More recipes are coming soon!