Sopes are a traditional Mexican dish made from thick corn masa cakes with raised edges, perfect for holding delicious toppings like refried beans, shredded meat, cheese, lettuce, and salsa. Their crisp exterior and soft interior make them a comforting and satisfying meal or appetizer. Easy to customize and full of flavor, sopes are a fun and delicious way to enjoy classic Mexican ingredients.

ingredients

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

masa harina
warm water
salt
refried beans
cooked and shredded chicken or beef (optional)
crumbled queso fresco or cotija cheese
shredded lettuce
diced tomatoes
sour cream or Mexican crema
salsa
vegetable oil (for frying)

directions

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

Divide the dough into equal portions and roll into balls, then flatten into thick discs about 4 inches wide.

Heat a dry skillet or griddle over medium heat and cook the discs for about 1-2 minutes per side until lightly browned.

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

Heat vegetable oil in a skillet over medium-high heat and fry each sope until golden and slightly crispy. Drain on paper towels.

Spread a layer of warm refried beans over each sope.

Top with your choice of shredded meat, cheese, lettuce, tomatoes, crema, and salsa.

Servings and timing

This recipe yields about 10 sopes.
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes

Variations

Use mashed black beans instead of refried beans for a different flavor.
Add sliced avocado or guacamole for richness.
Try with chorizo, carnitas, or grilled vegetables for varied toppings.
Make mini sopes for party appetizers.

storage/reheating

Store cooked sopes (without toppings) in an airtight container in the refrigerator for up to 3 days.
Reheat on a skillet until warm and slightly crisped.
Freeze uncooked sope shells between parchment paper for up to 2 months. Thaw before frying.

FAQs

What is the difference between sopes and tostadas?
Sopes are thicker with raised edges, while tostadas are flat and crispy.

Can I bake the sopes instead of frying?
Yes, for a healthier version, brush with oil and bake at 400°F (200°C) for about 10-12 minutes.

Do I need a tortilla press?
No, you can flatten the dough with your hands or a flat-bottomed dish.

Can I make the dough ahead of time?
Yes, cover and refrigerate the dough for up to 24 hours before shaping.

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

Can I use store-bought sope shells?
Absolutely, just heat and add toppings.

Why is my dough cracking?
It might be too dry—add a little more water and knead again.

What oil is best for frying sopes?
Vegetable, canola, or sunflower oil work well.

Can I skip the meat for a vegetarian version?
Yes, use beans, cheese, avocado, and veggies.

How do I keep sopes warm before serving?
Place them on a baking sheet in a warm oven (around 200°F) until ready to serve.

Conclusion

Sopes are a flavorful, customizable, and hearty dish that brings the essence of Mexican cuisine to your kitchen. Whether you serve them as a snack, appetizer, or full meal, their crisp base and vibrant toppings are sure to be a hit. Give them a try and enjoy the endless possibilities of this delicious tradition.