Description
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.
Ingredients
For the Sopes Base:
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2 cups masa harina (corn flour, such as Maseca)
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1 1/2 cups warm water (plus more as needed)
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1/4 teaspoon salt
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Vegetable oil, for frying
Suggested Toppings:
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1 cup refried beans (black or pinto), warmed
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1 cup cooked shredded chicken, beef, or chorizo
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1/2 cup shredded lettuce or finely chopped cabbage
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1/4 cup diced tomato or pico de gallo
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1/4 cup crumbled queso fresco or cotija cheese
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1/4 cup Mexican crema or sour cream
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Salsa (red or green), to taste
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Chopped onion and fresh cilantro (optional)
Instructions
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Make the Dough:
In a bowl, mix masa harina, salt, and warm water until a soft, pliable dough forms. If the dough feels dry or cracks when shaped, add a bit more water. -
Shape the Sopes:
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. -
Cook the Sopes:
Heat a dry griddle or skillet over medium heat. Cook each sope for 1–2 minutes per side until lightly browned and firm. -
Form the Edges:
While still warm (but cool enough to handle), use your fingers or a towel to pinch the edges of each sope upward, forming a rim to hold toppings. -
Pan-Fry the Sopes (Optional):
Heat a thin layer of vegetable oil in a skillet over medium-high heat. Fry each sope for 1–2 minutes per side until golden and slightly crispy. Drain on paper towels. -
Assemble:
Spread a layer of warm refried beans on each sope. Top with your choice of meat, lettuce, tomato, cheese, crema, salsa, and any other desired toppings.
Notes
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The pinched edges help hold the toppings in place—don’t skip that step!
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Make ahead: The sopes can be pre-cooked and stored, then reheated and fried just before serving.
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Vegetarian? Skip the meat and top with beans, sautéed veggies, and avocado.