How to Make Mexican Sopes

There are nights where the idea of being in the kitchen for even an hour seems like a huge task. Perhaps it is out of pure laziness, lack of time or simply just not in the mood to cook. On those nights we either go out to eat or I rummage through the refrigerator for left overs or quick meal ideas. I’ve said it many times, many a good meal has been the result of refrigerator rummaging – and making sopes with whatever leftovers you have is always one of the easiest ways to get dinner going in just a few minutes.

Every now and then I will make batches of tortillas, tostadas, sopes and gorditas to have ready for meals during the week. This project takes a few hours but then the majority of the work for any weekly Mexican dinners is done ahead of time.

For the salsa used here, I simply boiled the ingredients until soft, and then placed in the blender. Easy and brainless but still tasty enough to give the sopes a little kick. Now just because we want easy meals that doesn’t mean they have to also be tasteless. Adjust the salsa ingredients for spiciness, or if you can purchase your favorite ready made salsa. The chicken i used here was from leftover rotisserie chicken, but you could also use boiled or grilled chicken with various flavors, spices and herbs.

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Why You’ll Love This Recipe:

• Quick & Versatile: Sopes are easy to make and can be topped with anything from shredded chicken to refried beans and cheese.
• Perfect for Leftovers: A great way to use up cooked meats, beans, and salsa.
• Authentic Mexican Flavor: Traditional masa dough creates the perfect combination of a crispy exterior and soft, tender interior.
• Great for Meal Prep: Make a batch in advance and reheat them for quick meals throughout the week.
• Customizable Heat: Adjust the salsa for mild or extra-spicy sopes.

What You Need to Know About Mexican Sopes:

Sopes are small, thick corn masa cakes that are lightly fried to create a crispy edge with a soft, slightly chewy center. They originate from Central Mexico and are a staple in many Mexican households.

Unlike tortillas, sopes are thicker and feature a pinched rim, allowing them to hold toppings like refried beans, shredded meats, queso fresco, and salsa. Traditionally made with masa harina (corn flour), water, and salt, this version provides the option to use fine cornmeal and flour for a slightly different texture.

Sopes are one of the easiest antojitos (Mexican street snacks) to make at home, and they’re perfect for quick meals or casual gatherings.

Ingredients You’ll Need:

For the Sopes:

• Super fine yellow cornmeal
• White flour (omit if using Maseca)
• Salt
• Baking powder
• Vegetable oil
• Lukewarm water
• Plastic sandwich bags (for rolling)
• Griddle or skillet

For the Toppings:

• Cooked, shredded chicken
• Queso fresco, crumbled
• Refried beans
• Shredded lettuce
• Radishes, thinly sliced
• Sour cream
• Sliced jalapeños or extra chiles, if desired

For the Salsa Verde:

• Green wax or banana peppers (Cubanelles also work)
• Hot green pepper (Holland/Dutch pepper recommended)
• Onion
• Garlic cloves
• Tomato
• Fresh cilantro
• Salt
• Black pepper
• Dried oregano
• Cumin seeds

Equipment You’ll Need:

• Mixing Bowl: To combine and knead the dough.
• Cutting Board: For shaping the sopes.
• Plastic Bags: Used as a non-stick surface for flattening the dough.
• Rolling Pin: Helps shape the sopes evenly.
• Griddle or Skillet: For cooking the sopes.
• Pot: To boil ingredients for the salsa verde.
• Blender: To blend the salsa to a smooth consistency.

Important Cooking Tips:

• Masa Consistency is Key: The dough should be soft and slightly moist but not sticky—adjust with water or cornmeal as needed.
• Use Plastic for Rolling: Placing the dough between plastic sheets makes it easier to flatten without sticking.
• Don’t Skip the Pinching Step: After cooking, pinch the edges while warm to create a rim that holds the toppings in place.
• Adjust Heat for Salsa: Leaving the seeds in the hot peppers will result in a spicier salsa verde.
• Golden Color = Perfect Texture: Cook the sopes until lightly golden before shaping to ensure the right balance of crispness and softness.

Planning Ahead:

• Make the Dough in Advance: Shape the dough balls a few hours ahead and cover with a damp towel to prevent drying.
• Pre-Cook Sopes for Quick Meals: Cook and shape the sopes ahead of time, then store them in an airtight container for up to 24 hours. Reheat in a hot pan before serving.
• Double the Salsa Recipe: Salsa verde stores well in the fridge for a few days and can be used for tacos, quesadillas, or as a dip.

Storing, Freezing, Reheating:

• Refrigeration: Store cooked sopes in an airtight container for up to 3 days.
• Freezing: Freeze uncooked sopes in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.
• Reheating: Warm sopes in a dry skillet over medium heat for a few minutes until heated through.

FAQ:

Q: What’s the difference between sopes, gorditas, and tostadas?
A: Sopes are thick with a pinched rim for toppings, gorditas are stuffed like a pita pocket, and tostadas are thin and fully crispy.

Q: Can I make sopes without a tortilla press?
A: Yes! Use a rolling pin or flatten them by hand between two plastic sheets.

Q: Why is my dough cracking when I shape the sopes?
A: It’s too dry! Add a small amount of warm water and knead again to soften the texture.

Q: Can I fry the sopes instead of cooking them on a skillet?
A: Yes! Deep-frying will create extra crispy sopes, but they’ll be slightly heavier.

Q: Can I use store-bought salsa instead of homemade?
A: Of course! A good-quality green salsa will work just fine if you’re short on time.

Q: What meat works best for sopes?
A: Shredded chicken, beef barbacoa, pork carnitas, or even scrambled eggs work well as toppings.

Substitutions and Allergies:

• Gluten-Free: Use Maseca (masa harina) instead of cornmeal and flour for a fully gluten-free version.
• Dairy-Free: Omit the queso fresco and sour cream or use dairy-free alternatives.
• Vegan Option: Skip the meat and load the sopes with refried beans, grilled veggies, and avocado.

Beverage Pairings:

• Agua de Jamaica (Hibiscus Tea)
• Mexican Lager (Modelo, Pacifico)
• Classic Margarita

Step by Step Guide to Making Sopes

Step 1: Make the Dough

1. Preheat a griddle or skillet over medium heat.
2. In a large mixing bowl, combine the cornmeal, flour (omit if using Maseca), salt, and baking powder. Mix well.
3. Add the vegetable oil and half of the lukewarm water.
4. Using your hands, knead the mixture while gradually adding the remaining water until a soft, slightly spongy dough forms.

Step 2: Shape the Sopes

5. Divide the dough into 6-7 equal portions and roll them into balls about 1 inch (2.5 cm) wide.
6. Place a plastic bag on a cutting board, set one dough ball in the center, and cover with another plastic bag.
7. Flatten with the palm of your hand, then use a rolling pin to press into a thick disk about 3 inches (7.6 cm) wide and 1/4 inch (0.6 cm) thick.
8. Remove the top plastic, lift the dough onto your palm, peel off the second plastic, and place onto the hot griddle.

Step 3: Cook and Shape the Sopes

9. Cook the sopes on each side for about 4 minutes, flipping once.
10. Remove from the heat and let cool slightly until safe to handle.
11. Use your fingers to pinch and shape the edges upward to create a rim around each sope.

Step 4: Prepare the Salsa Verde

12. Remove the stems and seeds from the banana peppers (leave the hot pepper seeds if you prefer more spice).
13. In a pot, add the peppers, onion, garlic, and tomato. Cover with water and boil for 10-15 minutes until the peppers are tender.
14. Drain and let cool slightly, then peel the tomato.
15. Blend the cooked ingredients with cilantro, salt, black pepper, oregano, and cumin seeds until smooth.
16. Adjust seasoning if needed and let cool to room temperature.

Step 5: Assemble the Sopes

17. Spread a layer of refried beans over each sope.
18. Add shredded chicken, then top with shredded lettuce, sliced radishes, and crumbled queso fresco.
19. Drizzle with salsa verde and sour cream.
20. Add sliced jalapeños if desired and serve immediately.

How to Make Mexican Sopes

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• Author: Nancy Lopez-McHugh
• Total Time: 45 minutes
• Yield: 6-7 sopes 1x

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Description

These small, handheld delights have a slightly crisp exterior, and a lovely soft interior, making them the perfect base for refried beans, leftover shredded chicken, fresh cheese, and vibrant salsa verde.

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Ingredients

Units USM Scale 1x2x3x

For the Sopes:

• 1 1/2 cups (195g) super fine yellow cornmeal
• 1 cup (120g) white flour (omit if using Maseca)
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons vegetable oil
• 1 cup (240ml) lukewarm water
• Plastic sandwich bags (for rolling)
• Griddle or skillet

For the Toppings:

• 1 cup cooked, shredded chicken
• 1/2 cup queso fresco, crumbled
• 1/2 cup refried beans
• 1/2 cup shredded lettuce
• 2 radishes, thinly sliced
• 1/4 cup sour cream
• Sliced jalapeños or extra chiles, if desired

For the Salsa Verde:

• 2 large green wax or banana peppers (Cubanelles also work)
• 1 hot green pepper (Holland/Dutch pepper recommended)
• 1/4 medium onion
• 2 whole garlic cloves
• 1 medium tomato
• 1 handful fresh cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 1/2 teaspoons cumin seeds

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Instructions

Step 1: Make the Dough

1. Preheat a griddle or skillet over medium heat.
2. In a large mixing bowl, combine the cornmeal, flour (omit if using Maseca), salt, and baking powder. Mix well.
3. Add the vegetable oil and half of the lukewarm water.
4. Using your hands, knead the mixture while gradually adding the remaining water until a soft, slightly spongy dough forms.

Step 2: Shape the Sopes

5. Divide the dough into 6-7 equal portions and roll them into balls about 1 inch (2.5 cm) wide.
6. Place a plastic bag on a cutting board, set one dough ball in the center, and cover with another plastic bag.
7. Flatten with the palm of your hand, then use a rolling pin to press into a thick disk about 3 inches (7.6 cm) wide and 1/4 inch (0.6 cm) thick.
8. Remove the top plastic, lift the dough onto your palm, peel off the second plastic, and place onto the hot griddle.

Step 3: Cook and Shape the Sopes

9. Cook the sopes on each side for about 4 minutes, flipping once.
10. Remove from the heat and let cool slightly until safe to handle.
11. Use your fingers to pinch and shape the edges upward to create a rim around each sope.

Step 4: Prepare the Salsa Verde

12. Remove the stems and seeds from the banana peppers (leave the hot pepper seeds if you prefer more spice).
13. In a pot, add the peppers, onion, garlic, and tomato. Cover with water and boil for 10-15 minutes until the peppers are tender.
14. Drain and let cool slightly, then peel the tomato.
15. Blend the cooked ingredients with cilantro, salt, black pepper, oregano, and cumin seeds until smooth.
16. Adjust seasoning if needed and let cool to room temperature.

Step 5: Assemble the Sopes

17. Spread a layer of refried beans over each sope.
18. Add shredded chicken, then top with shredded lettuce, sliced radishes, and crumbled queso fresco.
19. Drizzle with salsa verde and sour cream.
20. Add sliced jalapeños if desired and serve immediately.

Notes

Flour vs. Maseca: If using Maseca, omit the white flour for a more traditional texture.

Dough Consistency: The dough should feel soft and slightly moist but not sticky. Add more water if too dry or more cornmeal if too wet.

Cooking Time: Ensure the sopes are lightly golden before removing from the heat for shaping.

Make-Ahead Tip: You can shape the sopes ahead of time and store them in an airtight container for a few hours before cooking.

• Prep Time: 20 mins
• Cook Time: 25 mins
• Category: Main Course
• Method: Griddle
• Cuisine: Mexican

Nutrition

• Serving Size: 1 sope with toppings
• Calories: 280
• Sugar: 2g
• Sodium: 320mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 9g
• Cholesterol: 15mg