Sopes: Mexican Delight

Sopes are a traditional Mexican dish that offers the perfect blend of crispy yet tender textures and rich, savory flavors. These thick, round corn masa cakes are topped with a variety of fresh and zesty ingredients, making them perfect for any meal of the day. Whether served as a snack, appetizer, or main course, sopes are a customizable dish that everyone can enjoy. Easy to prepare, these handheld delights are ideal for parties, family dinners, or meal prep, offering an authentic taste of Mexico with every bite.

Why You’ll Love This Recipe

• Authentic Mexican taste: Enjoy the rich, traditional flavors of Mexican street food with every bite.
• Crispy yet soft: The masa base is crispy on the outside, yet soft and warm on the inside—perfect for holding all your favorite toppings.
• Endless topping possibilities: The toppings for sopes are entirely customizable, making them versatile for every taste preference.
• Naturally gluten-free: Made with masa harina, these sopes are naturally gluten-free, ensuring they are safe for those with dietary restrictions.
• Great for meal prep and parties: Whether you’re planning a casual dinner or a festive gathering, sopes are the perfect choice for sharing and enjoying together.

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Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Sopes Base:

• Masa harina (corn flour)
• Warm water
• Salt
• Vegetable oil or lard (for cooking)

For Traditional Toppings:

• Refried beans (black or pinto)
• Cooked and shredded meat (such as chicken, beef, or carnitas)
• Crumbled queso fresco or shredded cheese
• Shredded lettuce or cabbage
• Diced tomatoes
• Chopped onion
• Mexican crema or sour cream
• Salsa or hot sauce
• Avocado or guacamole
• Fresh cilantro (optional for garnish)

Directions

1. Make the dough: In a mixing bowl, combine masa harina, salt, and warm water. Mix until the dough comes together and is smooth, resembling playdough in texture. It should not be too dry or sticky. Allow the dough to rest for about 10 minutes.
2. Shape the sopes: Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten it into a disk shape that is about 3–4 inches wide and 1/4 inch thick. The thickness is important to create the perfect texture.
3. Cook the sopes: Heat a dry skillet or griddle over medium heat. Cook each sope for 1–2 minutes per side until lightly browned and firm. You can flip them using a spatula to ensure they cook evenly on both sides.
4. Pinch the edges: Once the sopes are cooked, and while still warm (but cool enough to handle), use your fingers to pinch up the edges, creating a shallow rim around the perimeter of each sope. This will help hold all your toppings in place.
5. Fry the sopes (optional but traditional): Heat vegetable oil in a skillet over medium heat. Lightly fry each sope for 1–2 minutes per side until golden and crispy. This step adds a nice crunch to the sopes but is optional if you prefer a lighter version. Once fried, drain them on paper towels to remove excess oil.
6. Assemble the sopes: Spread a thin layer of refried beans on each sope. Then, pile on your favorite toppings—such as shredded meat, cheese, lettuce, salsa, crema, and any other preferred ingredients. Serve immediately and enjoy the delicious combination of flavors and textures.

Servings and Timing

• Makes: About 8 sopes.
• Preparation time: 15 minutes
• Cooking time: 15 minutes
• Total time: 30 minutes

Variations

• Make it vegetarian: Skip the meat and opt for grilled veggies, mushrooms, or tofu for a satisfying plant-based sope.
• Add eggs: For a breakfast-style sope, top with a fried or scrambled egg for extra richness.
• Go vegan: Use plant-based cheese and crema, then fill with beans, veggies, and avocado for a vegan-friendly version.
• Mini sopes: Create smaller-sized sopes for appetizers or party snacks, allowing guests to enjoy a variety of toppings in bite-sized portions.
• Sweet toppings: Try a dessert twist by using sweet beans, plantains, or a sprinkle of cinnamon sugar.

Storage/Reheating

• Storage: Store cooked sopes (without toppings) in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, simply warm them in a skillet or oven until heated through and slightly crispy.
• Freezing: You can also freeze the cooked sopes—wrap them tightly and reheat from frozen in a skillet or oven.
• Assembled sopes: These are best enjoyed fresh, as the toppings can soften the base over time.

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Sopes

Sopes are a traditional Mexican dish made from thick, round corn masa cakes with raised edges, topped with a variety of flavorful fillings. These handheld treats are perfect for any occasion and can be customized to suit your taste.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Appetizer, Main

Cuisine Mexican

Servings 8 people

Calories 250 kcal

Ingredients

  

1x2x3x

• ▢ 2 cups masa harina (corn flour)
• ▢ 1/2 teaspoon salt
• ▢ 1 cup warm water
• ▢ 2 tablespoons vegetable oil or lard (for cooking)
• ▢ 1 cup refried beans (black or pinto)
• ▢ 1 cup cooked and shredded meat (chicken, beef, or carnitas)
• ▢ 1/2 cup crumbled queso fresco or shredded cheese
• ▢ 1/2 cup shredded lettuce or cabbage
• ▢ 1/2 cup diced tomatoes
• ▢ 2 tablespoons chopped onion
• ▢ 2 tablespoons Mexican crema or sour cream
• ▢ 2 tablespoons salsa or hot sauce
• ▢ 1/2 cup avocado or guacamole
• ▢ 1 tablespoon fresh cilantro (optional)

Instructions

 

• In a mixing bowl, combine the masa harina and salt. Gradually add warm water and knead until a smooth dough forms. Let the dough rest for 10 minutes.
• Divide the dough into 8 equal portions and roll them into balls. Flatten each ball into a thick disk, about 3–4 inches wide.
• Heat a griddle or skillet over medium heat. Cook each sope for 1–2 minutes per side until lightly browned and cooked through.
• Pinch the edges of each sope while they are still warm to create a raised rim around the perimeter.
• Optional: Heat oil in a skillet and lightly fry each sope for 1–2 minutes per side until golden and crispy. Drain on paper towels.
• Spread a layer of refried beans on each sope. Add your desired toppings such as meat, cheese, lettuce, salsa, crema, avocado, and cilantro. Serve immediately.

Notes

You can customize the toppings with grilled veggies, eggs, or a variety of salsas. Sopes are also perfect for mini versions as party appetizers.

Nutrition

Serving: 1peopleCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 2gSodium: 180mgFiber: 3gSugar: 2g

Keyword Corn Masa, Mexican Street Food, Sopes

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FAQs

1. What is masa harina and where can I find it? Masa harina is a special type of corn flour made from nixtamalized corn. It’s crucial for making sopes as it provides the traditional flavor and texture. You can find masa harina in most Latin markets or in the international section of many grocery stores.
2. Can I use all-purpose flour instead? Masa harina is essential for achieving the authentic taste and texture of sopes. Using all-purpose flour will significantly alter the final result, so it’s best to stick with masa harina.
3. Why do I need to pinch the edges? The raised edges create a rim that holds the toppings in place. This is an important step in the traditional sope-making process and gives the dish its signature shape.
4. Do I have to fry the sopes? Frying adds an extra crispy texture to the sopes, but you can skip this step if you prefer a lighter version. The sopes will still be delicious without frying.
5. Can I make the dough ahead of time? Yes, you can prepare the dough ahead of time. Simply cover it and store it in the refrigerator for up to 24 hours. Let it come to room temperature before shaping the sopes.
6. Can I bake the sopes instead of frying them? Yes, if you prefer a healthier version, you can bake the sopes at 400°F (200°C) for about 10–12 minutes, flipping halfway through. They will be lightly crisp on the outside while still tender inside.
7. Are sopes the same as gorditas? No, they are different. While both are made with masa, gorditas are thicker and usually split and stuffed, whereas sopes are thinner and open-faced, topped with a variety of ingredients.
8. Can I use pre-made masa dough? Absolutely! Fresh masa from a Latin market works wonderfully. Just shape and cook the sopes as directed.
9. What protein works best for sopes? Traditional proteins for sopes include shredded meats like carnitas, chicken, or beef, but you can also use chorizo or even vegetarian options like beans or sautéed vegetables.
10. How do I serve sopes at a party? For a fun and interactive meal, set up a toppings bar and let guests assemble their own sopes with the toppings they like best.

Conclusion

Sopes are a delicious, customizable Mexican street food that brings together the comforting texture of masa with your choice of flavorful toppings. Whether you’re serving them for a festive meal or a casual weeknight dinner, these little corn rounds deliver big flavor and satisfying crunch. Once you make them at home, they’ll quickly become a regular favorite in your meal rotation. They’re perfect for creating a fun, interactive dining experience for family and friends, and with endless topping options, you’ll never run out of new flavor combinations to try!

Sopes: A Classic Mexican Dish

This easy-to-make recipe for sopes brings the vibrant flavors of Mexican cuisine to your kitchen. The soft, crispy masa base paired with a variety of fresh toppings makes it a crowd favorite for any occasion!