Chicken Sopecitos

My signature dish… the perfect appetizer to any Mexican meal (or any meal for that matter)!


Makes 5-6 sopecitos


  • 1 cup Maseca brand corn masa
  • 2/3 cup warm water
  • Large pinch of salt
  • Vegetable oil (for frying)
  • Can of refried beans
  • 1 cup shredded chicken (about 2 breasts)
  • 1 cup salsa verde
  • Toppings:
    • Crema (equal parts sour cream to milk)
    • Cilantro
    • Chopped Tomatoes
    • Cotija or Queso cheese


  1. Combine corn masa, water and salt in a bowl with your hands.  Knead into a ball.
  2. Divide into equal parts (5-6) and flatten into 3 inch rounds. Use your fingers to create a “lip” around the outer edge (this will help contain all your toppings).  Ultimately it is going to look like a mini tart pan.
  3. Heat an inch of oil in a frying pan over medium heat. I drop in a tiny bit of dough and if it starts to sizzle you are ready to go!  Add sopecito in face down and fry for about a minute.  Flip shell with a flat spatula and cook for another minute (until golden brown).
  4. Drain on a paper towel and continue until all shells have been fried (I can do this in a couple of batches usually).
  5. Warm refried beans in a small saucepan.  At the same time heat shredded chicken in a separate saucepan and add salsa verde sauce. Stir until warmed through.
  6. Assemble sopecitos by topping with refried beans, and shredded salsa verde chicken.  I allow guests to top their sopecitos with whichever toppings are to their liking and then top it off with some crema.
  7. Serve immediately.

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