Sopes Recipe

This Sopes recipe will teach you how to make one of the most popular traditional Mexican antojitos… Lets get started!

There is an endless list of dishes in Mexico made using corn dough. There are many different shapes and cooking methods, and even the names given to them vary from region to region in the country, but Sopes are a popular and delicious street snack that you can find almost everywhere in Mexico.

Sopes are like small tortillas that are thicker and have a border around the edges. This last part is formed right after cooking the sopes when the texture is soft enough to allow you to pinch the edges to form the border. This border serves as a barrier to contain all the delicious toppings!

In my hometown, the sopes are small, round, and thick, but in other places, you might find some that are large and oval in shape.

The most popular toppings are shredded beef, pork, or chicken. This includes the traditional smear of refried beans thats usually spread on the sopes before putting the toppings on. After the beans and meat, the sopes are garnished with lettuce (or cabbage), tomato, crumbled cheese, and the salsa of your choice. Other additions include Mexican cream, pickled carrots, diced avocado, chopped onion, radish slices, and many other favorites that vary from town to town. Regardless of how many toppings you add, these sopes are delicious at every bite!

There are many dishes similar to sopes under the antojitos category, like: pellizcadas, migadas, memelas, huaraches, chalupas and many other variations made using fresh corn dough. The sopes are so popular that you can even find them already made at supermarkets in Mexico, you only need to take them home and warm them up.

Pretty convenient, right? The cooks have the option to warm them up in a comal, or lightly fry them in oil or lard. However, if you visit Mexico, in almost every town you go, you can find small restaurants called cenadurias, fondas or antojerias that sell this scrumptious meal. They could be for breakfast, lunch or dinner… any time is a good time to enjoy some sopes!

Sopes

Sopes are like small tortillas that are thicker and have a border around the edges. This border serves as a barrier to contain all the toppings like beans, meat, lettuce, Mexican crema, tomatoes, and queso fresco, to name a few.

Prep: 10min

Total: 30min

Yield: 10

Serving Size: 1 Sope

Nutrition Facts: servingSize 1 Sope, calories 178 kcal, Carbohydrate 10 g, Protein 5 g, Fat 13 g, Saturated Fat 6 g, Cholesterol 16 mg, Sodium 235 mg, Fiber 3 g, Sugar 1 g

Ingredients:

• 1-1/2 cup of masa harina
• 1-1/4 cup of warm water
• 4 tablespoons vegetable oil or lard
• 1 cup refried beans
• 2 cups lettuce (finely shredded)
• 1-1/2 cup cooked beef or chicken (shredded)
• 1/2 cup Mexican cheese (queso fresco crumbled)
• 1/4 cup white onion (finely chopped)
• 1/2 cup Mexican cream
• Spicy salsa of you choice
• 1/3 cup radishes (thinly sliced)
• 1 avocado (sliced or diced)
• 1/2 cup of tomato (diced or sliced)
• Pickled jalapeños and carrots.

Instruction:

1. Divide the dough into 10 pieces of the same size, and cover with a clean kitchen towel.
2. Now, the tortillas had become sopes, covered them again with the kitchen towel, and cook the rest of the sopes.
3. Enjoy!

Sopes: How to make them from scratch

How to make sopes from scratch at home. A very easy recipe, with all the details and tricks explained.

Prep: 15min

Total: 40min

Yield: 20

Serving Size: 1 serving

Nutrition Facts: calories 42 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Sodium 1 mg, Fiber 1 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 2 cups masa harina (250 gr)
• 1 ½ cups water (400 ml)
• pinch salt (optional)

Instruction:

1. In a large bowl, put the masa harina. Add the water and slowly begin to integrate everything until you have a dough that does not stick to the hands or to the bowl (see notes).
2. Divide the dough into 20 pieces of the same weight (about 50gr) and keep them covered with a damp cloth.
3. Heat a comal or a cast iron skillet over medium-high heat.
4. With your hands slightly moistened with water, take a portion of dough and roll it into a ball then flatten it to make a patty.
5. Pass the dough from one hand to the other quickly while flattening it until you’ll have a disc about 3.5-inch (9cm) of circumference and ¼-inch (0,65cm) thick. See notes.
6. Carefully put the sope onto the hot skillet and cook for about 1 minute. Flip it over (with a spatula) and cook for another minute.
7. Take the sope from the skillet and place it between a paper or cloth towel.
8. Using the towel, press gently, pinching with your fingers around the sope to form a border about half and inch (1.5cm).
9. Place the sope turned over, using the edges as support, onto a clean kitchen towel and let it cool completely.
10. Repeat from the step 4 until all masa dough is used.

Sopes Recipe

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

Prep: 10min

Total: 30min

Yield: 14

Serving Size: 1 sope

Nutrition Facts: servingSize 1 sope, calories 62 kcal, Carbohydrate 12 g, Protein 2 g, Fat 1 g, Saturated Fat 1 g, Sodium 112 mg, Fiber 1 g

Ingredients:

• 2 cups masa harina
• 1 teaspoon fine salt
• 1 ½ cups warm water, (plus more as needed)
• 1 teaspoon olive oil (or lard, optional)
• 1-2 cups vegetable oil, (only if frying)

Instruction:

1. In a large bowl, combine the masa harina and salt. Stir in the water and oil until a dough forms.
2. Using your hands, knead the dough until it fully comes together and all the water is absorbed, about 3 minutes. To make sure it’s ready, grab a small piece and roll it into a ball. Press down on it with a finger. If the edges of the dough crack, the dough is too dry. If the dough sticks to your skin, it’s too wet. Add more water or masa harina as necessary.
3. Divide the dough into 14 equal portions, then roll each into a ball. Cover them with a clean damp cloth or plastic wrap to keep the dough moist while you press and make the sopes.
4. Heat a griddle or skillet over medium-high heat until hot. While the griddle is heating up, cut the seams off of a large resealable plastic bag so that it makes one large rectangular piece of plastic. Alternatively, you can use parchment paper instead.
5. Lay the plastic or parchment paper on the open tortilla press and place 1 dough ball on the bottom half. Fold the other side of the plastic or parchment paper over the dough and gently close and press the upper portion of the tortilla press to flatten it out. Open the tortilla press, carefully peel back the plastic or parchment paper, and transfer the dough to your hand. It should be slightly thicker than a typical corn tortilla.
6. Cooking 1 or 2 at a time, place the dough on the hot griddle and cook for 15 to 20 seconds. Flip and cook the other side for 15 to 20 more seconds. Both sides of the dough should looks cooked and lightly seared. You don’t want to cook it all the way through like a corn tortilla.
7. Transfer the 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)
8. Cover the sope with a towel and repeat until all the sopes have been formed.
9. 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.
10. 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.
11. Serve the sopes with desired toppings like beans, cheese, ground beef, shredded chicken, shredded lettuce, salsa and enjoy!

Mexican Sopes Recipe by Tasty

Here’s what you need: instant corn masa flour, water, dried california chiles, salt, garlic, medium tomatoes, dried oregano, skirt steak, all-purpose meat seasoning, corn oil, refried bean, iceberg lettuce, mexican crema, queso fresco

Yield: 6 servings

Nutrition Facts: calories 493 calories, Carbohydrate 21 grams, Fat 40 grams, Fiber 4 grams, Protein 13 grams, Sugar 2 grams

Ingredients:

• 1 cup instant corn masa flour
• 1 cup water
• 4 dried california chiles, dried
• 2 ½ teaspoons salt, divided
• 1 clove garlic
• 4 medium tomatoes
• ½ teaspoon dried oregano
• ½ lb skirt steak, carne asada
• ½ teaspoon all-purpose meat seasoning
• 2 cups corn oil
• refried bean
• iceberg lettuce, shredded
• mexican crema
• queso fresco

Instruction:

1. In a medium bowl, mix the masa flour and ½ cup (120 ml) of water together with your hands. Once combined, add the rest of the water and knead until the dough forms a smooth ball.
2. Heat a large pan or griddle over medium-high heat.
3. Pat the dough out into 6 flat circles.
4. Fry the dough, turning frequently, until just lightly brown about 5 minutes.
5. Once the dough is cooked, shape the sopes by pinching the sides up to form a wall around the edge. Set aside to cool.
6. Rip the stems off the dried chiles and discard the seeds. Rinse the chiles, if necessary.
7. Add the chiles to a small pot of water and bring to a boil over high heat. Once boiling, remove the pot from the heat.
8. Transfer the chiles and their cooking liquid to a blender and add 1 teaspoon of salt and the garlic. Blend until smooth. Set aside.
9. Add the tomatoes to a small pot of water and bring to a boil. Cook until the tomato skins split, then remove from the heat and drain, reserving ½ cup (120 ml) of the tomato water.
10. Transfer the tomatoes to a blender with the reserved cooking liquid, oregano, and ½ teaspoon of salt. Blend until smooth. Set aside.
11. Heat a large pan or griddle over medium-high heat. Add the skirt steak and season with the meat seasoning and remaining teaspoon of salt. Cook the meat, flipping frequently until seared and cooked through, about 10 minutes.
12. Transfer the meat to a cutting board and cut into small pieces. Set aside.
13. Heat the corn oil in a deep, large pan over high heat.
14. Dip the sopes in the chile sauce, turning to coat completely.
15. Once the oil is hot, fry the sopes, flipping frequently, until golden brown, about 5 minutes. Drain the sopes on paper towels or a wire rack.
16. To serve, fill the sopes with refried beans, carne asada, shredded lettuce, tomato sauce, Mexican crema, and queso fresco.
17. Enjoy!

Authentic Mexican SOPES | Chicken sopes recipe with TOMATILLO-POBLANO salsa | Villa Cocina

FAQ

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