Fish minilla sopes

Fish minilla sopes


  • 2.2 pounds of corn masa made with MASECA® Yellow corn masa flour
  • 2 tablespoons of olive oil
  • 14 ounces of white fish fillet
  • ½ cup of olive oil
  • 1 tablespoon of garlic, minced
  • 4 tablespoons of onion, minced
  • 2 tablespoons of parsley, minced
  • 6 roasted Roma tomatoes, without seeds and diced
  • ¼ cup of olives minced
  • 2 tablespoons of capers minced
  • 1 cup of black refried beans
  • 4 pickled jalapeño peppers
  • 2 limes, sliced


  1. Knead the corn masa with a little bit of water if it looks dried.
  2. Divide the masa in 32 masa balls. Place each masa ball in a tortilla press between two sheets of plastic and press lightly to form a small thick tortilla.
  3. Heat skillet or griddle at low heat and cook each tortilla for 3 minutes on each side, making sure not to burn them.
  4. Remove from heat and pinch the edges to create a ridge and form the sopes.
  5. Finely chop the fish fillets.
  6. In a hot pan, add oil and cook garlic, onion, and parsley. Add the fish and sauté for a few minutes.
  7. Add tomatoes, capers, and olives. Cook at low heat until all the liquid has evaporated.
  8. In a bigger pan, heat some oil and lightly fry the sopes until golden brown. Place them on a paper napkin to absorb excess oil.
  9. Spread warm refried beans on the sopes, cover with the fish minilla and garnish with pickled jalapeños and lime slices.

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