Mexican Sopes

Why you'll love it:

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.

HEALTHY & DELICIOUS! 

What you need:

Maseca flour (corn flour), water

Table salt, oil

Toppings: refried beans, picadillo, chicken tinga, chorizo or potatoes.

Lettuce, queso fresco, Mexican crema, salsas, avocado, pickled onions.

Mix the masa harina and salt. Slowly add warm water and knead the mixture. Test to see if it needs more water. It should not crack when you press it with your hands.

1

Mix

Divide and roll the dough into 2-inch-sized balls and cover with a damp cloth. Place the dough on a tortilla press, the disk should about 1/4 to 1/2 inch thick.

2

Roll

When the pan is hot, place the disk on it and cook. Transfer to a plate and while the dough is still warm, form the sope by using your thumb and index finger.

3

Cook

Finish cooking in oven or air fryerBrush the sopes with oil and place them on a baking tray or air fryer tray.

4

Cook

Assemble with your favorite toppings. Add a layer of refried beans, a layer of picadillo or chicken tinga, chorizo and potatoes.

5

Add

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.

6

Serve