Sopes

Sopes are a beloved traditional Mexican dish made from thick corn masa cakes with raised edges, perfect for holding savory toppings. Typically fried until crisp on the outside and soft inside, sopes are then piled high with refried beans, meat, lettuce, cheese, salsa, and crema. They’re hearty, flavorful, and endlessly customizable — perfect for dinner, parties, or anytime you’re craving authentic Mexican street food.

Why You’ll Love This Recipe

Sopes are fun to make, delicious to eat, and versatile enough to suit any craving or dietary preference. You can keep them vegetarian with beans and veggies or load them with savory meats like carnitas or chicken. The homemade masa base is easy to prepare and gives an authentic taste and texture that rivals your favorite taquería. Great for feeding a crowd or customizing toppings to everyone’s taste.

ingredients

this Recipe

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

For the sopes:

• Masa harina (corn flour)
• Warm water
• Salt
• Oil (for frying)

Suggested toppings:

• Refried beans
• Shredded chicken, beef, or pork
• Lettuce or shredded cabbage
• Crumbled queso fresco or cotija cheese
• Mexican crema or sour cream
• Salsa or hot sauce
• Pickled onions or sliced radishes (optional)

directions

1. In a bowl, mix masa harina, salt, and warm water to form a soft, non-sticky dough. Let rest for 5–10 minutes.
2. Divide the dough into 10–12 small balls. Flatten each into a disk about ¼-inch thick and 3–4 inches wide using your hands or a tortilla press lined with plastic.
3. Heat a dry griddle or skillet over medium heat. Cook each sope for about 1–2 minutes per side, until lightly browned and set.
4. While still warm, pinch the edges of each sope to form a rim. Be careful — they’ll be hot! Let cool slightly.
5. Heat oil in a skillet over medium-high. Fry the sopes for 1–2 minutes per side until golden and crisp. Drain on paper towels.
6. Spread each sope with a layer of warm refried beans, then top with your choice of meat, lettuce, cheese, crema, and salsa. Serve warm.

Servings and timing

Makes 10–12 sopes
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Variations

• Make it vegetarian: Stick with beans, grilled veggies, and avocado.
• Use store-bought sopes: Warm and lightly fry them for a quick shortcut.
• Add guacamole: A layer of guac or sliced avocado adds creaminess.
• Top with eggs: For a brunch-style sope, add a fried or scrambled egg.
• Sweet version: Use a little sugar in the masa and top with cinnamon-sugar and cream.

storage/reheating

Unfried sopes (after forming and toasting but before frying) can be stored in the fridge for 2–3 days or frozen with parchment between each one. Reheat and fry as needed. Fried sopes can be reheated in a dry skillet or oven until warm and crisp. Avoid microwaving, as they’ll lose their texture.

FAQs

What is a sope made of?

Sopes are made from masa harina mixed with water and salt, shaped into thick discs with pinched edges.

Can I make the dough ahead of time?

Yes, prepare the dough and refrigerate for up to 24 hours — just bring to room temperature before shaping.

Can I bake sopes instead of frying them?

You can bake them for a lighter version, but frying gives the best texture and flavor.

Are sopes gluten-free?

Yes, as long as you use certified gluten-free masa harina.

What’s the difference between sopes and tostadas?

Sopes are thicker and have raised edges; tostadas are flat and crispy.

Can I use a tortilla press?

Yes, press gently to get the right thickness — not too thin like tortillas.

What kind of oil should I use for frying?

Use a neutral oil like vegetable, canola, or corn oil.

How do I keep the edges from collapsing?

Pinch while the sope is warm and gently firm — they’ll hold shape better.

What’s the best meat to use?

Shredded chicken, carnitas, ground beef, or chorizo all work beautifully.

Can I freeze sopes?

Yes, freeze pre-cooked (not fried) sopes. Thaw, then fry before serving.

Conclusion

Sopes are a delicious, authentic taste of Mexican cuisine — hearty, fun to assemble, and bursting with flavor. Whether topped with meat, beans, veggies, or a mix of all three, these little masa boats deliver comfort and crunch in every bite. Perfect for parties, family meals, or whenever you’re craving a build-your-own kind of feast.

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