Simple Sopes Recipe: Tasty Mexican Corn Cakes for Everyone

Corn masa dough forms the heart of this authentic sopes recipe that brings vibrant Mexican street food directly to your kitchen.

These small, thick tortilla-like bases cradle delicious toppings with rustic charm.

Each sope becomes a canvas for rich, layered flavors that dance across your palate.

Skilled home cooks can easily master this traditional dish with simple ingredients and straightforward techniques.

Street vendors in central Mexico have perfected these handheld delights over generations.

Crispy edges and soft centers make sopes an irresistible treat that connects you to generations of culinary tradition.

Prepare to savor every delectable bite of this beloved Mexican classic.

How To Prepare Sopes

• Craft the Masa Base

Blend masa harina with salt and warm water until you create a smooth, cohesive dough that holds together perfectly. Adjust water if the mixture seems too dry or crumbly.

• Shape Your Sope Discs

Break the dough into small, uniform pieces and roll each into a ball. Gently press and flatten each ball into circular shapes about the size of your palm.

• Initial Cooking

Warm a griddle or skillet over medium heat. Cook each dough disc until it develops light golden spots and feels firm to the touch, flipping once during the process.

• Create Elevated Edges

While the discs are still warm but not scorching, carefully pinch the sides upward to form a small protective border that will cradle your delicious toppings.

• Optional Crispy Finish

Pour a thin layer of oil into a skillet and quickly fry each sope until it turns a beautiful golden brown, creating a delightful crispy exterior.

• Layer with Deliciousness

Spread a generous layer of warm refried beans as your foundation. Top with your favorite ingredients like shredded meat, fresh lettuce, diced tomatoes, crumbled cheese, and a drizzle of salsa.

Tips For Cooking Sopes

• Texture Perfect Sopes: Work with the dough when it's warm and pliable, ensuring smooth edges without cracking by keeping your hands slightly damp during shaping.
• Make-Ahead Magic: Prepare sope bases a day in advance and store covered in the refrigerator, then quickly reheat and top when ready to serve for speedy meal preparation.
• Gluten-Free Friendly: This recipe is naturally gluten-free since masa harina is made from corn, making it an excellent option for those with wheat sensitivities or celiac disease.
• Vegetarian Twist: Replace meat toppings with grilled vegetables, black beans, roasted corn, or scrambled tofu for a delicious plant-based version that's packed with flavor and protein.
• Crispy Hack: For extra crunch, double-cook sopes by first cooking on the griddle and then briefly frying in oil, creating a delightful texture that holds toppings perfectly without becoming soggy.

Serving Sopes The Easy Way

• Fiesta Flavor Boosters: Sopes Style
• Protein Powerhouse: Layer shredded chicken, slow-cooked carnitas, or spicy chorizo for a protein-packed punch that transforms your sope into a hearty meal.
• Fresh Garden Crunch: Top with crisp chopped lettuce, diced tomatoes, sliced radishes, and crumbled queso fresco to add vibrant colors and refreshing textures.
• Salsa Sensation: Drizzle with homemade salsa verde, smoky chipotle sauce, or tangy pico de gallo to elevate the flavor profile and add a zesty kick.
• Veggie Delight: For vegetarian options, use black beans, roasted poblano peppers, grilled corn, and avocado slices to create a delicious plant-based version.

Keep Sopes Stored Right

• Refrigerator Storage Tactics: Wrap cooked sopes individually in plastic wrap or aluminum foil. They'll stay fresh for 34 days in an airtight container within the refrigerator. Reheat gently on a skillet to maintain their crispy texture.
• Freezing Fresh Batches: Cool sopes completely before stacking between parchment paper layers. Place in freezer-safe bags and store up to 2 months. Thaw at room temperature and warm in a skillet with minimal oil to restore their original crispness.
• Make-Ahead Meal Prep: Prepare dough and shape sopes in advance. Store uncooked dough discs between wax paper sheets in the refrigerator for up to 24 hours. Cook just before serving to ensure maximum freshness and best flavor profile.
• Topping Separation Strategy: Keep wet and dry toppings separated until serving time. Store meats, beans, and sauces in distinct sealed containers. Chop fresh vegetables right before assembling to prevent sogginess and maintain crisp textures.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Calories: 350 kcal

Servings: 5

Stuff You’ll Need For Sopes

• Masa Harina: Authentic corn flour that gives sopes their traditional texture and rich corn flavor, preferably stone-ground for authentic taste.
• Salt: Enhances overall flavor and balances the corn's sweetness, select fine-grain table salt for even distribution.
• Warm Water: Helps bind ingredients and create smooth, pliable dough, use filtered water for best results.

• Vegetable Oil: Provides crispy exterior and golden color, choose neutral-flavored oil with high smoke point like canola or sunflower.

• Refried Beans: Creamy base that adds protein and richness, homemade beans offer deeper flavor than canned varieties.
• Meat: Shredded chicken, ground beef, or carnitas add hearty protein, select well-seasoned and tender meat cuts.
• Lettuce: Adds fresh crunch and lightness, choose crisp romaine or iceberg for best texture.
• Tomato: Brings vibrant color and juicy freshness, ripe Roma tomatoes work perfectly.
• Cheese: Crumbled queso fresco or cotija provides tangy, salty finish, select authentic Mexican cheeses.
• Crema: Smooth, slightly tangy dairy topping that balances spicy elements, use Mexican-style cream.
• Salsa: Adds zesty, spicy kick, choose fresh or homemade salsa for authentic flavor.

Kitchen Gear For Sopes

• Mixing Bowl: Essential for combining masa harina, salt, and water to create dough.
• Measuring Cups/Spoons: Precise measurements for ingredients ensure perfect dough consistency.
• Griddle or Skillet: Needed for cooking sope bases and creating initial golden surface.
• Dry Towel or Kitchen Gloves: Helps shape warm sopes and pinch edges without burning hands.
• Frying Pan: Optional tool for creating crispy exterior with vegetable oil.
• Paper Towels: For draining excess oil after frying sopes.
• Spatula or Tongs: Useful for flipping and moving sopes during cooking process.

Authentic Sopes Recipe

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4.8 from 21 reviews

• Total Time: 45 minutes
• Yield: 5 1x

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Description

Mexican sopes recipe celebrates street-style corn masa cakes topped with savory proteins and fresh garnishes. Crispy edges and hearty toppings make these traditional antojitos a delightful culinary experience you’ll crave again and again.

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Ingredients

Scale 1x2x3x

• 1 cup refried beans (black or pinto), warmed
• 1 cup cooked shredded chicken, beef, or chorizo
• 2 cups masa harina (corn flour, such as Maseca)
• 1.5 cups warm water (plus more as needed)
• ¼ tsp salt
• ¼ cup crumbled queso fresco or cotija cheese
• ¼ cup Mexican crema or sour cream
• ½ cup shredded lettuce or finely chopped cabbage
• ¼ cup diced tomato or pico de gallo
• Salsa (red or green), to taste
• Chopped onion (optional)
• Fresh cilantro (optional)
• Vegetable oil, for frying

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Instructions

1. Dough Preparation: Mix masa harina with salt and warm water, kneading until a smooth, pliable consistency forms. Adjust moisture by adding water sparingly if the mixture appears dry or crumbly.
2. Shaping and Forming: Divide the dough into equal portions, rolling each into uniform balls. Gently press and shape into thin, circular discs with smooth edges measuring about three-quarters of an inch wide.
3. Initial Cooking: Heat a griddle or skillet over medium temperature. Place dough discs on the surface, cooking methodically to develop a light golden-brown coloration and firm internal structure on both sides.
4. Sculpting and Crisping: While discs remain warm, carefully pinch and fold the edges upward, creating a raised border. Submerge partially cooked sopes in sizzling vegetable oil, frying until achieving a crisp, bronzed exterior. Transfer to absorbent paper to remove excess oil.
5. Final Assembly: Spread a layer of creamy refried beans as the base. Strategically top with seasoned meat, crisp lettuce, diced tomatoes, crumbled cheese, drizzled crema, zesty salsa, and complementary garnishes to complete the culinary masterpiece.

Notes

• Moisture Management: Achieve perfect dough consistency by gradually adding warm water, ensuring the masa harina mixture remains cohesive and pliable without becoming too sticky or dry.
• Heat Control: Maintain medium-low heat while cooking sopes to prevent burning, allowing even browning and developing a crisp exterior without scorching the delicate dough.
• Oil Temperature Precision: When frying, keep oil at a steady 350-375°F to guarantee a golden, crispy texture without absorbing excessive grease or becoming soggy.
• Versatile Topping Strategy: Customize sopes for dietary preferences by offering vegetarian protein alternatives like black beans, grilled vegetables, or plant-based crumbles to accommodate different nutritional needs.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Lunch, Appetizer
• Method: Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 5
• Calories: 350
• Sugar: 2 g
• Sodium: 500 mg
• Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 5 g
• Protein: 15 g
• Cholesterol: 30 mg