Sopes are thick, round corn masa cakes with pinched edges, traditionally pan-fried and topped with refried beans, meat, lettuce, cheese, and salsa. A classic Mexican street food, they’re customizable, comforting, and perfect for a fun family meal.
In a bowl, mix masa harina, salt, and warm water until a soft, pliable dough forms. Add more water if needed.
Divide dough into 10–12 equal pieces. Roll each into a ball and flatten into discs about ¼-inch thick and 3–4 inches wide.
Heat a dry griddle or skillet over medium heat. Cook each sope for 1–2 minutes per side until lightly browned and firm.
While still warm, use your fingers or a towel to pinch the edges of each sope upward, forming a rim.
Optional: Heat oil in a skillet and pan-fry each sope for 1–2 minutes per side until golden and crisp. Drain on paper towels.
Spread warm refried beans on each sope. Add your desired toppings such as meat, lettuce, tomato, cheese, crema, salsa, onion, and cilantro. Serve immediately.