Shrimp and chickpeas Sopes

Shrimp and chickpeas Sopes


  • 2 cups of MASECA® Antojitos corn masa flour
  • 1½ cup of warm water
  • 1 cup of chickpeas, cooked and blended
  • 1.1 pounds of medium shrimp, clean
  • 3 garlic cloves
  • ½ cup of red bell pepper, chopped
  • 2 tablespoons of cilantro, chopped
  • ½ cup of radish, thinly sliced
  • 2 tablespoon of olive oil
  • Lime juice
  • Chipotle mayonnaise
  • Salt and pepper to taste


  1. Mix MASECA® Antojitos corn masa flour with water. Using your hands, knead for 2 minutes until you form a soft
    and uniform dough.
  2. Divide masa in 10 portions, form thick tortillas and cook in a griddle with a little of oil. Immediately after cooking, press around the edges with your fingertips to form like a small plate.
  3. In a hot pan, add oil, garlic, and shrimp. Cook stirring constantly, then add bell pepper, cilantro, and season with salt and pepper.
  4. Spread a tablespoon of chickpeas to each sope, add shrimp, chipotle mayo, sliced radishes, and lime juice.

Our recommendation