Sopes

Sopes are a traditional Mexican dish made from thick, round corn dough disks with raised edges, topped with a variety of delicious fillings. These handheld delights are crispy on the outside, soft on the inside, and perfect for piling high with refried beans, meats, cheeses, veggies, and salsas. Whether served as an appetizer, snack, or full meal, sopes are a true crowd-pleaser.

Why You’ll Love This Recipe

• Authentic Mexican flavor in a fun, build-your-own format
• Crispy yet tender masa base perfect for holding toppings
• Versatile and customizable with endless topping options
• Naturally gluten-free when made with masa harina
• Great for parties, family dinners, or meal prep

ingredients

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

For the sopes (masa 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)

directions

this recipe

1. Make the dough: In a mixing bowl, combine masa harina, salt, and warm water. Mix until a smooth dough forms. It should feel like playdough—not too dry or sticky. Let rest for 10 minutes.
2. Shape the sopes: Divide dough into 8 equal pieces. Roll into balls, then flatten into thick disks (about 3–4 inches wide and 1/4 inch thick).
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 cooked through.
4. Pinch the edges: While still warm (but cool enough to handle), use your fingers to pinch up the edges to form a shallow rim around each sope.
5. Fry (optional but traditional): Heat oil in a skillet over medium heat. Lightly fry each sope for 1–2 minutes per side until golden and crisp. Drain on paper towels.
6. Assemble: Spread a thin layer of refried beans over each sope. Add your chosen toppings—meat, cheese, lettuce, salsa, crema, and more. Serve immediately.

Servings and timing

This recipe makes about 8 sopes.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Variations

• Make it vegetarian: Skip the meat and add grilled veggies, mushrooms, or tofu.
• Add eggs: Top with a fried or scrambled egg for a breakfast-style sope.
• Go vegan: Use plant-based cheese and crema, and fill with beans, veggies, and avocado.
• Mini sopes: Make smaller versions for party appetizers or snacks.
• Try sweet toppings: Use sweet beans, plantains, or cinnamon sugar for a dessert twist.

storage/reheating

Store cooked sopes (without toppings) in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet or oven until heated through and slightly crisped.
You can also freeze the cooked sopes—wrap tightly and reheat from frozen in a skillet or oven.
Assembled sopes are best enjoyed fresh.

FAQs

What is masa harina and where can I find it?

Masa harina is a special corn flour made from nixtamalized corn. You can find it in the Latin section of most grocery stores or online.

Can I use all-purpose flour instead?

No, masa harina is essential for the traditional flavor and texture of sopes.

Why do I need to pinch the edges?

The raised edges help hold the toppings in place and give sopes their signature shape.

Do I have to fry the sopes?

Frying gives them an authentic crispy texture, but you can skip it for a lighter version.

Can I make the dough ahead of time?

Yes, store covered in the fridge for up to 24 hours. Let it come to room temp before shaping.

Can I bake sopes instead of frying?

Yes, bake at 400°F (200°C) for 10–12 minutes, flipping halfway through, until lightly crisp.

Are sopes the same as gorditas?

No—gorditas are thicker and usually split and stuffed, while sopes are open-faced with toppings.

Can I use pre-made masa dough?

Yes, fresh masa from a Latin market works great—just shape and cook as directed.

What protein works best for sopes?

Carnitas, shredded chicken, ground beef, or even chorizo are all traditional and delicious.

How do I serve sopes at a party?

Set up a toppings bar and let guests assemble their own for a fun, interactive meal.

Conclusion

Sopes are a delicious, customizable Mexican street food favorite 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 become a regular favorite on your menu.

Print