Sopitos Colimotes (Colima-Style Crispy Tortilla Bites)
A traditional sopitos colimotes recipe from Colima — thick masa tortillas fried crisp and topped with beef, cabbage, radish, Cotija, and warm tomato caldillo.
Ingredients
- For the Sopitos
- 2 cups masa harina
- 1½ cups warm water
- 1 tsp salt
- Oil for frying
- For the Meat Topping
- 1 lb ground or shredded beef
- ½ white onion diced
- 2 cloves garlic minced
- Salt and pepper to taste
- For the Caldillo Tomato Broth
- 4 ripe tomatoes
- ¼ onion
- 1 clove garlic
- 1 tsp chicken bouillon or salt
- For Garnish
- ½ head green cabbage shredded
- 4 radishes thinly sliced
- Crumbled Cotija cheese
- Pickled jalapeños optional
Instructions
- Make the dough: Combine masa harina, warm water, and salt. Knead until smooth. Divide into small balls and flatten into 3-inch discs.
- Fry the bases: Heat oil over medium and fry the discs until golden and crisp on both sides. Drain on paper towels.
- Cook the meat: Sauté onion and garlic, then add beef. Season and cook until browned and juicy.
- Make the caldillo: Blend tomatoes, onion, and garlic. Simmer in a small amount of oil until thickened. Season with bouillon or salt.
- Assemble: Place a fried tortilla on a plate. Add beef, cabbage, radish, Cotija, and drizzle hot caldillo over the top.
- Serve: Add pickled jalapeños if you want extra heat.
Notes
- Keep sopitos thick so they don’t collapse under the caldillo.
- Double the batch — sopitos reheat beautifully.
- Serve with agua de coco, tamarind agua fresca, or mezcal.