Why You’ll Love This Recipe

Mexican Sopes are thick, handmade corn cakes with pinched edges, traditionally topped with refried beans, meat, lettuce, cheese, and salsa. They’re a classic street food and a versatile dish you can customize with your favorite toppings. Crisp on the outside and soft inside, sopes are satisfying, hearty, and perfect for any meal or gathering.

ingredients

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

masa harina (corn flour)warm watersaltrefried beanscooked and seasoned meat (like shredded chicken, beef, or chorizo)lettuce or cabbage (shredded)queso fresco or cotija cheesesour creamsalsavegetable oil

directions

In a large bowl, mix masa harina, salt, and warm water until a soft dough forms. It should feel like playdough—moist but not sticky.

Divide the dough into equal portions and roll into balls, then flatten each into a disk about 4 inches wide and ¼ inch thick.

Heat a skillet or griddle over medium heat. Cook each sope for about 2 minutes per side until lightly browned and cooked through.

Remove from the skillet and, while still warm, pinch the edges of each disk to form a raised rim.

Heat oil in a pan over medium-high heat. Fry the sopes for about 1–2 minutes per side until golden and crispy. Drain on paper towels.

Spread a layer of warm refried beans over each sope.

Top with cooked meat, lettuce or cabbage, cheese, sour cream, and salsa as desired.

Servings and timing

This recipe makes about 10 sopes.Preparation time: 20 minutesCooking time: 15 minutesTotal time: 35 minutes

Variations

Use black beans instead of refried pinto beans for a twist.

Add avocado slices or guacamole on top for extra creaminess.

Make mini sopes for appetizers or party platters.

Try vegetarian toppings like sautéed mushrooms, grilled peppers, or nopales.

Use shredded pork (carnitas) for a richer flavor.

storage/reheating

Store leftover sopes (without toppings) in an airtight container in the fridge for up to 3 days.To reheat, warm them in a skillet over medium heat until heated through.Top them fresh after reheating for best taste and texture.Freeze cooked, untopped sopes for up to 1 month and thaw before reheating.

FAQs

What is masa harina?

Masa harina is a finely ground corn flour made from dried corn treated with lime. It’s the base for many Mexican dishes like tortillas, tamales, and sopes.

Can I make sopes ahead of time?

Yes, you can make and store the sopes without toppings. Add fresh toppings before serving.

Are sopes gluten-free?

Yes, if made with pure masa harina and no added flour, they are naturally gluten-free.

Can I bake instead of fry?

You can bake them at 400°F (200°C) for about 10 minutes, but they won’t be as crispy.

Do I need a tortilla press?

No, you can flatten the dough with your hands or between two plates or cutting boards.

Why do I pinch the edges?

Pinching the edges helps hold in the toppings and gives the sope its signature shape.

Can I use store-bought sopes?

Yes, pre-made sopes are available in many Latin markets and can be topped and reheated easily.

What’s the best meat for sopes?

Shredded chicken, beef, or chorizo are all traditional and flavorful options.

Can kids help make these?

Absolutely! They can shape the dough and add toppings—just be careful with the hot oil.

What oil is best for frying?

Vegetable, canola, or corn oil are all good options for frying sopes.

Conclusion

Mexican Sopes are a fun and flavorful way to bring the taste of Mexico to your kitchen. With a crispy base and endless topping possibilities, they’re perfect for family dinners, parties, or casual lunches. Try them with your favorite fillings and make them your own—you’ll love how delicious and customizable they are.