Authentic Mexican Sopes Recipe
Thick masa cups loaded with delicious toppings
Quick Answer
Sopes are thick corn masa cakes with pinched-up edges that create a shallow cup to hold toppings. They're one of Mexico's most beloved "antojitos" (little cravings). Think of them as a cross between a thick tortilla and a small boat—sturdy enough to hold beans, meat, lettuce, cheese, and crema without falling apart.
Sopes are street food magic. That thick, slightly crispy masa base with soft, pillowy interior creates the perfect vehicle for all your favorite toppings. Unlike tostadas which shatter when you bite them, sopes are sturdy and satisfying. The raised edges keep everything contained, making them ideal for parties or a fun family dinner.
The key is the same quality masa harina you'd use for tortillas—you just form it thicker and add those iconic pinched edges while still warm.
Ingredients
For the Sopes
- 2 cups masa harina
- 1 1/4 cups warm water
- 1/2 tsp salt
- 1 tbsp vegetable oil (for dough)
- Oil for frying (optional)
Toppings
- 1 cup refried beans (warmed)
- 1 cup shredded chicken or carnitas
- Shredded lettuce
- Crumbled queso fresco
- Mexican crema or sour cream
- Salsa verde or roja
- Sliced radishes, fresh cilantro
Instructions
Make the Masa Dough
Combine masa harina and salt in a bowl. Gradually add warm water and oil, mixing until a smooth dough forms. It should be moist but not sticky—like Play-Doh. If too dry, add water by the teaspoon. Cover and let rest 10 minutes.
Form the Sope Discs
Divide dough into 12 equal balls (about 2 tablespoons each). Flatten each ball into a 3-inch disc about 1/4 inch thick—much thicker than a tortilla. Keep unused dough covered to prevent drying.
Cook on the Comal
Heat a dry comal or cast iron skillet over medium-high heat. Cook each disc for 2-3 minutes per side until cooked through with light brown spots. They should be firm but not crunchy.
Pinch the Edges
This is the crucial step! While the sopes are still warm (but cool enough to handle), pinch the edges all around to form a 1/2-inch raised border. This creates the "cup" that holds your toppings.
Fry (Optional) & Top
For extra crispness, lightly fry in 1/4 inch of oil for 30 seconds per side. Then layer: spread refried beans first (they act as "glue"), add meat, lettuce, cheese, crema, and salsa. Garnish with radishes and cilantro.
Sopes vs. Similar Dishes
| Dish | Thickness | Edges | Best For |
|---|---|---|---|
| Sopes | 1/4 inch | Pinched up | Loaded toppings |
| Gorditas | 1/2 inch | Split open | Stuffed fillings |
| Tostadas | Thin | Flat, crispy | Crunchy base |
| Huaraches | 1/4 inch | Oval/flat | Open-face topped |
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