Sopes
A beloved Mexican antojito, sopes are thick, savory corn masa cakes with a pinched border, fried until crisp on the outside and soft inside. They serve as the perfect edible vessel for a variety of delicious toppings like refried beans, shredded chicken, fresh salsa, and crumbled cheese.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Masa Dough
- b.In a large bowl, whisk together the masa harina and salt.
- c.Add the lard and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
- d.Gradually pour in 1.5 cups of warm water, mixing with your hands until the dough comes together.
- e.Knead the dough on a clean surface for 3-5 minutes until it is smooth and pliable, like soft play-doh. If it's too dry and crumbly, add more water, one tablespoon at a time. If it's too sticky, add a bit more masa harina.
- f.Cover the dough with a damp cloth and let it rest for 15-20 minutes.
- 2
Step 2
- a.Shape and Pre-Cook the Sopes
- b.Divide the rested dough into 8 equal portions and roll each into a smooth ball.
- c.Using a tortilla press lined with plastic wrap or the palm of your hand, flatten each ball into a disc about 3 inches in diameter and 1/4-inch thick.
- d.Heat a dry comal or large non-stick skillet over medium-high heat.
- e.Cook the masa discs for 1-2 minutes per side. They should be cooked through but remain soft and pale, with a few light brown spots. Do not let them get crispy.
- f.Transfer the cooked discs to a plate and cover with a clean kitchen towel to keep them warm.
- 3
Step 3
- a.Form the Rim
- b.Working one at a time while the discs are still warm and pliable, use your thumb and index finger to pinch up the edges, creating a 1/4-inch border or rim around the top. This will hold the toppings.
- c.Be careful as they will be hot. You can use a small towel to hold the sope while you pinch the edges.
- 4
Step 4
- a.Fry the Sopes
- b.In a large, heavy-bottomed skillet, heat about 1/2 inch of vegetable oil over medium-high heat until it shimmers (about 350°F or 175°C).
- c.Carefully place 3-4 sopes in the hot oil, rim-side up. Fry for 1-2 minutes until the bottom is golden brown and crisp.
- d.Flip the sopes and fry for another 1-2 minutes until the entire sope is golden and crispy.
- e.Using a slotted spoon, remove the sopes from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- 5
Step 5
- a.Assemble and Serve
- b.To assemble, spread a thin layer of warm refried beans inside each fried sope.
- c.Top with a portion of shredded chicken (or your desired topping).
- d.Add a layer of shredded lettuce and a sprinkle of chopped white onion.
- e.Garnish generously with crumbled queso fresco, a drizzle of crema Mexicana, and a spoonful of salsa.
- f.Finish with a sprinkle of fresh cilantro and serve immediately while warm and crisp.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The consistency of the masa dough is crucial. It should feel like soft, pliable play-doh and should not crack at the edges when pressed.
- 2Keep the masa dough and the pre-cooked discs covered with a damp cloth at all times to prevent them from drying out.
- 3It is essential to pinch the rims while the sopes are still warm. If they cool down completely, they will become brittle and crack.
- 4Ensure your frying oil is hot enough before adding the sopes. If it's not hot enough, they will absorb too much oil and become greasy.
- 5You can pre-cook the sope bases (before frying) and store them in an airtight container in the refrigerator for up to 2 days. Fry them just before serving for the best texture.
Adapt it for your goals.
Meat Toppings
Instead of chicken, use spicy chorizo, carnitas (pulled pork), picadillo (seasoned ground beef), or carne asada.
Vegetarian ToppingVegetarian Topping
For a vegetarian version, top with black beans, sautéed mushrooms with garlic, potatoes with soy chorizo, or rajas con crema (poblano pepper strips in cream).
Cheese VariationCheese Variation
Substitute queso fresco with crumbled cotija cheese for a saltier, more intense flavor.
Baked VersionBaked Version
For a lighter option, brush the formed sopes with oil and bake at 400°F (200°C) for 15-20 minutes, or until golden and crisp.
Why this is on our healthy list.
Source of Complex Carbohydrates
The corn masa harina provides complex carbohydrates, which are digested slowly and offer a steady release of energy.
Good Source of Fiber
Both the corn masa and the refried bean topping are rich in dietary fiber, which is essential for digestive health and can help promote feelings of fullness.
Protein for Satiety
Toppings like shredded chicken, beans, and cheese provide a good amount of protein, which is crucial for muscle repair and helps keep you feeling full and satisfied.
Frequently asked questions
A sope is a thick masa base with a pinched rim on top to hold fillings, which is then fried. A gordita is also a thick masa cake, but it's cooked and then split open like a pita pocket to be stuffed with fillings.