Mexican Sopes Recipe

Why You’ll Love This Recipe

Mexican Sopes are thick, round corn cakes with pinched edges, traditionally topped with beans, meat, cheese, and salsa. Their soft yet sturdy texture makes them perfect for piling on a variety of toppings, offering a customizable and satisfying dish that’s perfect for lunch, dinner, or a festive gathering. These handheld treats are flavorful, hearty, and deeply rooted in Mexican culinary tradition.

ingredients

this Recipe

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

masa harina (corn flour)warm watervegetable oilsaltrefried beans (black or pinto)shredded cooked meat (such as chicken, beef, or pork)queso fresco or cotija cheeselettuce or cabbage (shredded)Mexican crema or sour creamsalsa (red or green)onion (optional, finely chopped)avocado slices (optional)

directions

In a mixing bowl, combine masa harina, salt, and warm water. Mix until a soft, pliable dough forms.

Divide the dough into equal portions and roll into balls, about the size of a golf ball.

Flatten each ball into a thick disc, about 4 inches wide and ¼ inch thick.

Heat a dry skillet or griddle over medium heat and cook the sopes for 1-2 minutes on each side until lightly golden and firm.

Remove from the skillet and, while still warm, pinch the edges upward to form a rim around each sope.

Heat oil in a skillet and fry each sope until crispy and golden on both sides. Drain on paper towels.

Spread a layer of warm refried beans over each sope.

Top with your choice of meat, cheese, lettuce, crema, salsa, and any additional toppings.

Serve immediately while warm and crisp.

Servings and timing

This recipe yields approximately 8 sopes.Preparation time: 15 minutesCooking and assembling time: 20 minutesTotal time: 35 minutes

Variations

Use chorizo or grilled veggies instead of shredded meat.

Top with pickled onions or jalapeños for extra zing.

Add fried eggs for a breakfast version.

Use vegan cheese and beans for a plant-based alternative.

Drizzle with hot sauce or guacamole for added flavor.

storage/reheating

Store plain sopes in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.Reheat on a dry skillet or in the oven at 350°F (175°C) until warm.Top only before serving to maintain texture.Freeze cooked, untopped sopes for up to 2 months.

FAQs

What is masa harina?

Masa harina is a special corn flour made from nixtamalized corn, used in many traditional Mexican recipes.

Can I bake the sopes instead of frying?

Yes, bake at 400°F (200°C) for about 10-12 minutes, flipping halfway through.

Do I need to pinch the edges?

Yes, pinching helps hold the toppings in place and gives sopes their signature look.

What’s the difference between sopes and tortillas?

Sopes are thicker, smaller, and have raised edges, unlike flat, thin tortillas.

Can I make them ahead?

Yes, shape and cook them in advance, then reheat and top before serving.

Are sopes gluten-free?

Yes, masa harina is naturally gluten-free, making sopes a great gluten-free option.

What toppings work best?

Beans, meat, cheese, lettuce, salsa, crema, avocado, and onions are classic and delicious.

Can I use store-bought sopes?

Yes, if short on time, store-bought sopes can be warmed and topped easily.

How do I keep them crispy?

Serve immediately after frying or reheat in a skillet to regain crispiness.

Are sopes spicy?

Not inherently, but you can add spice through salsa, jalapeños, or hot sauce.

Conclusion

Mexican Sopes are a deliciously fun and customizable dish that bring together texture, flavor, and tradition in every bite. Whether you keep them classic or get creative with the toppings, they’re sure to impress and satisfy. Make them a part of your next meal and enjoy the rich taste of authentic Mexican street food at home.

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