Mexican sopes, pronounced SOH-payz, are so good. They’re soft on the inside and crispy on the outside, and you can add any kind of delicious toppings to them that you want. They’re a kind of street food but way more than that. You’ll find them homemade in every Mexican casa and also at restaurants.
A sope is basically a corn tortilla that has the edges punched up to look like a well that can be filled with your choice of toppings. The ingredients are the same as for corn tortillas and the preparation is separate too. But sopes are thicker than corn tortillas and cooked until crisp. They’re thick enough to hold any filling you want to add.
Popular sope fillings include shredded beef or chicken, refried beans, cheese, salsa, Mexican crema, and iceberg lettuce. To get that crispy texture they’re precooked on a griddle or comal before being oven-baked or deep-fried in oil.
Why You’ll Love the Recipe:
Sopes make a change from tortillas and their bowl shape means you can add any fillings and toppings you like.
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How to Serve Them:
Add any toppings such as chicken tinga, picadillo, refried beans, potatoes, chorizo, and cheese, and serve hot.
Can You Make Them Ahead?
Yes, you can prepare the sopes ahead and keep them in the refrigerator or freezer.
Storage Instructions:
Once they’ve been filled and topped they will go soggy so it’s best not to fill more sopes than you’re going to eat.
Variations and Substitutions:
You can add any toppings you want to the finished sopes.
Authentic Mexican Sopes
Ingredients
- 3 cups corn flour masa harina
- 2 tablespoons oil
- 2 cups warm water
- ½ teaspoon salt
Instructions
- Combine the corn flour with the salt and then pour in the warm water slowly.
- Knead for 5 minutes or until you have a soft dough.
- If it cracks easily, you can add another tablespoon and knead again, repeating if needed.
- If it sticks to your hands, add a little more corn flour.
- Divide the dough into 12 x 2-inch balls and cover them with a damp cloth so they don’t dry out.
- Leave them for 5 minutes.
- Heat a cast iron griddle, comal or heavy pot over a moderate heat.
- Put the dough on a tortilla press between parchment paper squares, then fold the handle and press to make a ¼-inch to ½-inch thick disk.
- Cook for 1 minute per side on the preheated griddle and then transfer to a plate and shape the sope using your fingers.
- Repeat with the rest.
- Brush with oil and cook at 375°F for 10 minutes or until firm and slightly golden at the edges.
- Add your preferred toppings and serve hot.
