Description

Sopes are thick, handmade corn masa cakes with pinched edges, crisped on the outside and soft in the middle. Traditionally topped with beans, meat, cheese, lettuce, salsa, and crema, they’re a fun, build-your-own dish perfect for dinner or parties. Customize them with your favorite toppings!

Ingredients

For the sopes:

2 cups masa harina (corn flour, like Maseca)
1 1/4 cups warm water (more as needed)
1/4 teaspoon salt
Vegetable oil, for frying

Suggested toppings:

Refried beans (black or pinto)
Cooked shredded chicken, beef, or chorizo
Shredded lettuce or cabbage
Crumbled queso fresco or Cotija
Mexican crema or sour cream
Salsa or hot sauce
Diced tomatoes, onions, or avocado (optional)

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Instructions

Make the dough:

In a bowl, combine masa harina, salt, and warm water. Mix until a soft dough forms. It should feel like play-dough — not too dry or too sticky. Add more water 1 tablespoon at a time if needed.

Shape the sopes:

Divide the dough into 10–12 equal portions and roll into balls. Flatten each into a disc about 3–4 inches wide and 1/4 inch thick.

Heat a dry skillet or griddle over medium heat. Cook each disc for about 1–2 minutes per side, until lightly golden and dry on the surface.

Form the edges:

While still warm (but cool enough to handle), pinch the edges of each sope upward to create a shallow rim. This will help hold the toppings.

Fry the sopes:

In a skillet, heat about 1/4 inch of oil over medium-high heat. Fry each sope for 1–2 minutes per side, or until golden and crispy. Drain on paper towels.

Assemble and serve:

Spread a layer of refried beans on each sope, then add your choice of meat or veggies. Top with cheese, lettuce, crema, and salsa. Serve warm!

Notes

Sopes can be made ahead and reheated in a skillet or oven.
For a healthier version, skip the frying and crisp them up on a hot skillet with a little oil.
Freeze pre-cooked sopes (without toppings) for up to 1 month.