mexican sopes

Enjoy these easy Mexican Sopes as an appetizer or dinner! Bake or fry before topping with meat, veggies, beans, and salsa.

Sopes Recipe

masa harina

table salt

water

olive oil

vegetable oil, (only if frying)

Add masa harina and salt in a large bowl. Mix together with a spoon.

Pour hot water and olive oil into the bowl and mix together until all the water is absorbed.

Using your hands, form the dough into a big ball. The dough should be firm and springy when touched, not dry or super sticky. If the mixture is too dry, add more water in small amounts until the dough is springy and holds together.

Place the dough ball in the bowl and cover it with a clean kitchen towel or plastic wrap. Let the dough rest for 20 minutes. This will help ensure that all the water gets absorbed.

Divide the dough into 14 equal pieces. Roll each piece into a ball with the palms of your hands and place them in the mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap to keep the balls moist while you're working.

Preheat a griddle or large nonstick skillet over medium-high heat.

Open a gallon-sized zip-top storage bag and cut the seams on each side so that it makes one large rectangular piece of plastic. Alternatively, you can use two large pieces of parchment paper.

Open a tortilla press and lay the plastic (or both pieces of parchment paper) inside of it so that it covers the upper and bottom parts of the tortilla press. (see photos in post for examples)

Place one dough ball in the middle of the tortilla press, close the top and gently press to flatten it out. Open the tortilla press and peel back the plastic bag (or parchment paper) to transfer the tortilla to your hand.

Place the flattened dough onto the hot skillet and cook for 30-45 seconds. Flip it over and cook for another 30-45 seconds. Flip over one last time and cook until beautiful brown marks form.

Transfer the cooked dough to a plate and let it cool for about 30 seconds. When cool enough to handle, pinch the edges around the entire dough using your thumb and index finger to create a rim. (see photos in post for examples)

Cover the sope with a towel and repeat until all the sopes have been formed.

To bake: Preheat oven to 400°F. Transfer the sopes to 2 large baking sheets and bake for 5 minutes to fully cook the sopes.

To fry: Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the sopes 2 or 3 at a time, flipping frequently, for about 2 minutes until light golden brown. Drain the sopes on paper towels or a wire rack.

Serve the sopes with desired toppings like beans, cheese, ground beef, shredded chicken, shredded lettuce, salsa and enjoy!

Try these vegan sopes for a plant-based version of one of the most popular antojitos in Mexico! Crispy masa cakes are slathered with a layer of creamy refried beans and topped with fresh salsa, vegetables, avocado, and queso.

Best Vegan Sopes

salt

Neutral oil

refried beans

Vegan queso fresco

Vegan cotija cheese

Salsa fresca

Vegan Mexican crema

jalapeños

Pickled red onions

Vegan chorizo

Jackfruit carnitas

Avocado cubes

Lime wedges

Cilantro

Add the masa harina and salt to a large bowl and whisk. Then, pour in 1 &frac12; cups of warm water and mix together with your hands.

Knead the dough to form a ball that&#39;s sticky enough to stay together, but not coming off on your hands too much. Keep mixing and pressing with your palm for a few minutes.

If the dough appears too crumbly, add a tablespoon of water at a time until the texture resembles play dough. If it becomes too sticky, add in a little more masa harina.

Dough

Break off pieces of the masa to form small balls (about 60-65 grams each, or the size of a golf ball). Roll each piece of dough in between your palms until smooth. Cover them with a tea towel on your counter or a cutting board.

Rolling

If you have a tortilla press, cut a zip-top bag or wax paper into 2 pieces that will fit into the press (one for each side of the sope).

Open the press and place a dough ball in the center on a piece of plastic. Place the other piece on top and close the press down quite gently to form tortillas about &frac14;-inch thick.

If you don&#39;t have a tortilla press, place your ball of dough between the same 2 pieces of plastic on your counter. Press the dough down with the bottom of a baking dish or flat plate.

Pressing

Preheat a cast-iron skillet up to medium. Then, add a sope in and cook on the first side for 60-70 seconds. Flip and cook for another 60-90 seconds, or until brown spots are forming and it&#39;s puffing slightly.

Remove from heat and let rest while you add in the next batch of sopes. After about 30-60 seconds, pull a little dough from the inner portion of the cooked sope out to the edge with your thumb and index finger. Do this all the way around to form a ridge. Cover the sopes with a tea towel, and repeat this process with the rest.

Cooking

Heat about a &frac14; cup of neutral oil in the same skillet over medium. Fry each sope on both sides for about 30 seconds, or until they are light gold in color. Remove from heat and transfer to a paper towel-lined plate to get rid of any excess oil.

Serve your sopes with a layer of refried beans on the bottom. Top them with optional garnishes like salsa fresca, avocado, vegan queso fresco, vegan Mexican crema, cilantro, lime juice, or hot sauce. Happy eating!

Serving

What a delicious recipe! I had never made sopes before, but your step-by-step directions for mixing the masa and making each masa cake was super helpful. I don't have a tortilla press so I used my cast iron skillet and it worked great. I'll be making these again and again!

I made these sopes for dinner last night and omg were they delicious! I'll definitely be adding them to our regular rotation!

I hadn't made sopes in years. These were so good I may have to spring for a tortilla press. Thanks!

Thank you so much for this great recipe. I always wanted to work with Masa and with your direction, I was able to turn out some banging sopes. I can't wait to make these again when the kids come over.

I&rsquo;d never heard of sopes but will be making them regularly from now on! These little treats are absolutely delicious.

Huge sopes fan here. This is such a great recipe with so many toppings. I particularly like guacamole and pickled red onions and some habernero. Sooo good! Thanks again!

I made these for a vegan friend and she absolutely loved them and asked for the recipe.  I sent her to your website!

Sink your teeth into these delicious picaditas made from crispy corn cakes topped with green or red salsa, fresh onion, and creamy vegan queso. They&#39;re a perfect breakfast or snack!

Best Vegan Picaditas

refined coconut oil or vegetable oil

Salsa verde

Salsa roja

Queso fresco

Mexican crema

white onion

Add the masa harina and salt to a mixing bowl and combine. Then, pour in 1 &frac12; cups of warm water to start and mix together using your hands.

Knead the dough to form a ball that&#39;s sticky enough to stay together, but not coming off on your hands. Add more flour or water to achieve a texture similar to play-dough. Keep the dough covered with a tea towel.

Break off pieces of masa to form small balls (about 55 g each, or the size of a golf ball). Roll each piece of dough between your palms until smooth.

Prepare salsa verde and salsa roja, or just one kind. Prep the other garnishes as well. Tip: prepare all toppings beforehand to save time.

Toppings

If you have a tortilla press, cut a zip lock bag into 2 pieces that will fit into the press. Open the press and place a ball of dough in the center on a piece of plastic. Place the other plastic piece on top and close the press down to form tortillas slightly thicker than normal (about 1/8-inch thick).

If you don't have a tortilla press, place your ball of dough between the same 2 pieces of plastic on your counter. Press the dough down with the bottom of a baking dish or flat plate.

Preheat a cast-iron skillet or comal up to medium. Cook each tortilla for about 60 seconds on the first side, or until brown spots are forming and the edges are curling up.

Flip and press down on the tortilla lightly until it starts to puff up, about 80-90 seconds. Remove from heat and keep warm while you continue cooking the other tortillas.

After ~30 seconds, pull a little dough from the inner portion of the cooked tortilla to form a small ridge around the outside. Pinch around the middle portion as well to form little craters (similar to an English muffin).

Lightly brush the bottom of your skillet with oil, then add the pinched tortillas back in. Drizzle each one with a little refined coconut oil or other vegetable oil. Continue cooking for another 2-4 minutes until crispy.

While in the pan, top each picadita with either salsa roja or salsa verde. Garnish with queso fresco, diced white onion, or Mexican crema. Happy eating!

Top 3 mexican sopes recipes from across the web

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Sopes Recipe

Best Vegan Sopes

Best Vegan Picaditas

Top 3 mexican sopes recipes from across the web

The most viewed mexican sopes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sopes Recipe

Best Vegan Sopes

Best Vegan Picaditas

The most viewed mexican sopes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine