How To Make Mexican Sopes: This easy Authentic Sopes Recipe makes the most amazing Sopes. Crispy on the outside, soft in the middle, and perfect for toppings!
Authentic Mexican Sopes
When we think of traditional Mexican cuisine, many of us automatically visualize favorites that actually fall under the Tex Mex category… Burritos, chimichangas, foods that involve flour tortillas.
Of course, there’s nothing wrong with Tex Mex. I’m crazy over cheesy breakfast tacos folded in a crispy flour tortilla.
However, traditional Mexican food relies heavily on the use of corn. The introduction of flour products in any Mexican dish is the telltale sign of good ole American melting-pot fusion food.
Today we’re going traditional, with authentic corn Sopes.
What Are Mexican Sopes?
Sopes are thick corn cakes, originally found in central Mexico.
They spread in popularity all over the country and are now found in various sizes, and with various names.
Sopes are made with masa (corn flour), usually about 1/3 to 1/2 inch thick, crispy on the outside, and soft and on the inside.
They taste similar to the corn coating on tamales. However, the fry oil and salt give them a little more flavor and a dazzling crispy texture.
Sopes can be made with just masa and water. Yet, with a few extra ingredients the wow-factor goes way up.
- Masa Harina (corn flour)
- Baking Powder
- Lard (or vegetable shortening)
Sopes are meant to be a platform for toppings.
Again, you can go really simple, adding just refried beans and salsa. Or you can take your Sope Recipe to the next level with all sorts of fun add-ons.
Today we’re using my favorite combination:
- Refried Beans – To create a hearty creamy base
- Chorizo – For its pop of salty-fatty goodness
- Red Chili Sauce – A thick pureed salsa with a kick!
- Pico de Gallo – For fresh cool contrast
- Avocado – To add a little bit of luxury on top!
How To Make Mexican Sopes
Sopes are SO simple to make. I can’t believe we don’t do it more often! With just a few easy steps, you can make tantalizing carb-acious corn cakes in minutes…
- Mix. Simply dump all the ingredients in a big bowl and mix the dough by hand until it feels like playdough.
- Press. You can use a tortilla press or a rolling pin to press the dough balls into little circles. If you don’t have either, even the bottom of a wide drinking glass will work.
- Fry. Place the little corn cakes in a skillet with hot oil and let them sizzle for a few minutes.
- Indent. Press a rim around the edges of each Sope to hold in your fillings. There are various ways to do this, and some cooks even press the rim before cooking the Sopes. Yet I find they cook more evenly if you press them after cooking, with the edge of a spoon.
- Fill. Sprinkle on toppings to your heart’s content!
Get the Full (Printable) How To Make Mexican Sopes Recipe & Video Below
Mexican Sope Recipe Q&A
Sopes are thicker than most Mexican “platform” foods. This makes them much easier to shape when making from scratch, because they don’t need to be as thin as tortillas. It also makes them great for stacking and snacking!
No. The rim just makes them look traditional and helps to keep the toppings in place. You can skip this step if desired.
Yes and no. Yes, you can bake anything that would normally be fried. However, the Sopes will not have the same alluring crispy exterior. If you must bake them, set the oven to 450 degrees F, add a good layer of oil to a rimmed baking sheet, and preheat it, so the oil is hot before adding the Sopes. Bake for 10-15 minutes, flipping once in the middle.
Absolutely. You can make the dough ahead and save it to roll and fry later. Or you can fry up all your Sopes then reheat them in the oven to bring back the crispy texture.
Yes! Be sure to wrap them well to protect against freezer burn. Then thaw them at room temperature, before reheating in the oven.
Yes. As long as your toppings are all gluten-free, the Sopes are gluten-free. Be sure to check the package labels if you are sensitive to gluten.
Of course! Use vegetable shortening instead of lard. Then just select all vegetarian/vegan toppings.
More Mexican Recipe Favorites
- Instant Pot Carnitas
- Quick Carne Asada
- Homemade Paletas
- Burnt Milk Candy
- Suizas Enchiladas
- Lobster Tostadas
- Roasted Vegetable Tostadas
How To Make Mexican Sopes
Preheat the oven to 200 degrees F. In a large mixing bowl, mix the masa, salt, and baking powder together. Stir in the water and melted lard. Once firm, mix by hand until the mixture is very smooth.
Separate the dough into 16 equal portions. Roll each portion into a ball.
Set a large cast iron skillet over medium-high heat. Add enough oil (or extra lard) to coat the bottom of the pan 1/4 inch deep.
As the oil is heating, use a tortilla press or rolling pin to flatten the balls into disks, approximately 1/3-1/2 inch thick.
Once the oil is hot, place 5-7 Sopes in the skillet. Cook for 2-3 minutes, until golden brown. Then flip the Sopes and cook another 2-3 minutes.
Move the cooked Sopes to a paper towel-lined baking sheet. Immediately use the edge of a tablespoon to press a circular indention around the edges of each Sope, so it has a rim. Place the sheet in the oven to keep warm.
Add more oil to the skillet if needed. Repeat with the remaining Sopes in 1-2 more batches. Make sure to press the indentions into the Sopes while they are still hot.
Once all the Sopes are cooked, and all the rims are created. Prepare the toppings.
Top each Sope with a dollop of refried beans, a tablespoon of cooked chorizo, a drizzle of thick chili sauce, a spoonful of pico de gallo, and a sliver of avocado. Serve warm or at room temperature.
- This recipe is naturally Gluten Free as long as the brand of chorizo and beans you buy are also gluten-free. If needed, double-check the package ingredients.
- Vegan Sopes? Yes, you can make a vegan version. Use shortening instead of lard, make sure to buy vegetarian refried beans, and skip the chorizo.
- More Sope Toppings: If you want to mix things up consider adding: Shredded lettuce, chopped cilantro, sour cream, carnitas, queso fresco, grilled chicken, taco meat, salsa verde, guacamole, or black beans.