Charro Beans Sope

Charro Beans Sope


  • 2 cups of MASECA® Antojitos corn masa flour
  • 1 1/3 cup of warm water
  • 2 Roma tomatoes, chopped
  • 1 cup of chorizo
  • ½ cup of smoked bacon, chopped
  • 2 cups of whole bayo beans, cooked
  • 1 cup of lettuce, shredded
  • ½ cup of panela cheese, shredded
  • ½ cup of red onion, thinly sliced
  • 1 red serrano pepper


  1. Fry bacon and chorizo until golden brown and remove fat. Add tomatoes and beans, mash and season with salt and pepper to taste.
  2. Mix MASECA® Antojitos corn masa flour with water. Using your hands, knead for 2 minutes until you form a soft and uniform dough.
  3. Divide masa in 10 portions, form thick tortillas and cook in a griddle. Immediately after cooking, press around the edges with your fingertips to form like a small plate
  4. Spread beans, add lettuce, panela cheese, onion, and serrano pepper.

Add more chorizo and serve with your favorite salsa.

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