Mexican Sopes

Learn how to make Mexican Sopes with a slight crunch on the outside and a soft texture on the inside. Add your favorite toppings to make a complete delicious meal.

I love love Sopes! We eat them at least twice a month. Something I grew up eating so I crave them often. Sopes are more than street food. It’s a popular dish served in Mexican restaurants and made in every Mexican home. They are basically a thick corn tortilla with the edges pinched up to create a shallow well, perfect for holding a variety of toppings.

The making of Sopes is the same as making corn tortillas. Same ingredients, same process. What’s different is the thickness of the patty and how you cook them to achieve that crispy texture. Plust the fact that you load them with everything! These toppings typically include refried beans, shredded meat (such as chicken or beef), lettuce, cheese, salsa, and Mexican crema.

The key for the perfect texture is to pre-cook them on a comal or griddle first then either deep fry them in oil or bake them. And because I like to keep my dishes on the healthier side, we’ll skip the frying method and finish them up in the oven or air fryer (my preferred method).

Ingredients

To make the sope patties, all you need is Corn flour like Maseca brand, water and salt. Plus a little oil to either bake the or air fry them. If you decide to deep fry them, then you’ll need enough to cover the sope during the cooking process.

How To Make Sopes (Step by Step)

1. In a large bowl, mix the masa harina and salt. Slowly add warm water and knead the mixture for 5 minutes until a soft dough forms.

2. Test to see if it needs more water. It should not crack when you press it with your hands. If it cracks then it’s too dry. Add one tablespoon of warm water at the time to reach the right consistency. NOTE: The masa should not stick to your hands either. If it does, then you added too much water. Add a little bit of more corn flour to correct this.

Serving Suggestions

Sopes are best served fresh and hot, so enjoy them right away once assembled. The crispy exterior and warm, flavorful toppings are best enjoyed immediately.

To make a complete meal, serve with this Mexican Sopa or Chayote soup.

Thank you for stopping by!

I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana

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Print Recipe:

Sopes

Servings 12 sopes

Ana Frias

5 from 6 votes

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

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Learn how to make Mexican Sopes with a slight crunch on the outside and a soft texture on the inside. Add your favorite toppings to make a complete delicious meal.

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12 sopes

Ingredients  

1x2x3x

• ▢ 3 cups  Maseca flour Corn flour
• ▢ 2 cups warm water or more as needed
• ▢ ½ teaspoon table salt
• ▢ 2 Tablespoons oil to brush the sopes.

Instructions 

• In a large bowl, mix the masa harina and salt.
• Slowly add warm water and knead the mixture for 5 minutes until a soft dough forms.
• Test to see if it needs more water. It should not crack when you press it with your hands. If it cracks then it's too dry. Add one tablespoon of warm water at the time to reach the right consistency.
• NOTE: The masa should not stick to your hands either. If it does, then you added too much water. Add a little bit of more corn flour to correct this.
• Divide and roll the dough into 2 inch sized balls and cover with a damp cloth to prevent them from drying. Let them rest for 5 minutes.
• Heat a comal, cast iron griddle or heavy bottom pan over medium heat.
• Place the dough on a tortilla press (see notes for alternatives) between a freezer plastic bag (cut all sides to make into two separate squares) or two pieces of square parchment paper. Fold the handle and apply even pressure. Fold back the handle and open the press. Peel the top plastic from the tortilla. The disk should about 1/4 to 1/2 inch thick.
• Pre-cook: When the pan is hot, place the disk on it and cook for 1 minute per side.
• Form the sope: Transfer to a plate and while the dough is still warm (see note #4 below), form the sope by using your thumb and index finger.
• Pinch the edges of the thick tortilla all the way around to create a raised border or rim. The center should remain slightly thicker than the edges.
• Repeat the process until you finish all of the sopes.
• Finish cooking in oven or air fryer: Brush the sopes with oil place on a baking tray or air fryer tray: Cook on a preheated oven at 375°F (190°C) for about 10-12 minutes, or until they are firm to the touch and slightly golden brown around the edges.
• Assemble with your favorite toppings. Suggestions: add a layer of refried beans, a layer of picadillo or chicken tinga, chorizo and potatoes, etc. Then top with lettuce, crumble queso fresco, Mexican crema or sour cream, salsas, avocado, pickled onions etc.

Muy Delish Notes:

1. If you don’t have a tortilla press, you can flatten the disk with a heavy a cutting board or flat-bottomed object: Put a ball of dough between two sheets of parchment paper or plastic wrap on a sturdy cutting board. Then, use the bottom of a flat-bottomed object like a heavy pot or a smooth-sided glass to press and flatten the dough.
2. Hands: Simply use your hands to press and flatten the dough ball into a round shape. This method may take a bit of practice to achieve an even thickness, but it can be effective.
3. While you press and cook the tortillas, cover the balls with cling wrap. This will prevent the masa from drying.
4. TIP: use a paper towel to pinch the sope so that you don’t burn your fingers!

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Nutrition

Serving: 1sope | Calories: 130kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Sodium: 1mg | Potassium: 20mg

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.