Authentic Mexican Sopes Recipe – A Crispy, Flavor-Packed Favorite

If you’re craving a dish that’s hearty, deeply satisfying, and bursting with bold Mexican flavors, look no further than Sopes. These thick, hand-shaped masa cakes, crisped to perfection and topped with your favorite fillings, are the perfect canvas for culinary creativity. This Mexican Sopes recipe is easy to make at home, adaptable for various diets, and will easily become a family favorite.

Whether you’re new to making homemade masa-based dishes or you’re a seasoned pro, this step-by-step guide will walk you through everything you need to make your best sopes yet — from mixing the masa dough to shallow-frying, and piling on the toppings.

What Are Sopes?

Sopes (pronounced soh-pehs) are a traditional Mexican dish made from masa harina — a nixtamalized corn flour that’s also used to make tortillas, tamales, and pupusas. What makes sopes special is their shape: they’re formed into thick disks with raised edges to hold all sorts of toppings. Think of them as little edible plates, perfect for stacking with refried beans, shredded meat, crisp lettuce, avocado, crema, and crumbled cheese.

Who This Recipe Is For

This recipe is ideal for anyone who:

• Loves bold Mexican flavors

• Wants to try a hands-on, authentic cooking experience

• Is feeding a crowd (these are perfect for parties or family-style meals)

• Needs a flexible base for vegetarian or meat-based meals

• Wants a gluten-free comfort food that feels like a treat

Whether you’re planning a festive Taco Tuesday, need a fresh idea for dinner guests, or want to get the kids involved in a fun kitchen project, these sopes deliver.

Ingredients Breakdown

For the Dough:

• 2 cups masa harina

• 1 tsp salt

• 1 1/3 cups water

• 2 tbsp lard, vegetable shortening, or vegetable oil (optional but highly recommended)

• 2 cups vegetable oil for frying

For the Toppings:

• 1 cup refried beans, warmed

• 1 ½ cups shredded protein of choice (chicken, beef, pork, jackfruit, or mushrooms)

• 1 ½ cups finely shredded lettuce

• ¼ cup diced white onion

• 1 avocado, chopped

• ½ cup homemade salsa

• ½ cup Mexican crema (or sub sour cream)

• ½ cup crumbled queso fresco

Optional Extras:

• Thinly sliced radishes

• Guacamole or avocado crema

• Salsa verde

• Chopped tomatoes

• Pickled jalapeños or carrots

• Hot sauce

Equipment You’ll Need

• Large mixing bowl

• Cast iron skillet or non-stick skillet

• Tortilla press or glass pie dish

• Parchment paper

• Plastic wrap

• Baking sheet

• Kitchen towels (preferably damp)

• Slotted spatula

• Paper towels

Step-by-Step Instructions

1. Make the Dough

Whisk together masa harina and salt in a large bowl. Add water and your fat of choice (lard, oil, or shortening). Knead for 3 minutes until smooth and Play-Doh-like. If it feels too dry or cracks, add a little more water, a tablespoon at a time.

Pro Tip: Humidity affects your dough — if you live in a humid climate, reduce the water slightly at the start.

Cover the dough with a damp towel and let rest for 5 minutes.

2. Shape the Sopes

Cut dough into 12 equal pieces. Roll each into a ball. Flatten each ball between two sheets of plastic wrap using a tortilla press or glass pie plate until about 3.5 inches wide.

Place on a parchment-lined baking sheet and cover with a damp towel.

3. Cook the Sopes

Heat a cast iron or nonstick skillet over medium heat (~350°F). Cook 4 sopes at a time, 60 seconds on the first side until golden spots appear, then flip and cook 30 more seconds.

Remove and cool for 45 seconds. While still warm, pinch the edges to create a ½-inch rim. Use a towel or gloves to protect your fingers.

4. Fry the Sopes

Add 2 cups of vegetable oil to the skillet and bring to 350°F. Shallow-fry 4–6 sopes at a time until golden brown, about 1–2 minutes per side.

Transfer to a paper towel-lined tray to drain excess oil.

5. Assemble and Serve

Spread a layer of refried beans on each sope. Top with your protein, then pile on lettuce, onion, avocado, salsa, crema, queso fresco, and any other toppings you love.

Serve warm and fresh. Trust us — these don’t last long!

Variations & Swaps

• Vegan Sopes: Use oil in the dough, skip the dairy toppings, and go wild with guac, mushrooms, or jackfruit.

• Make it Spicy: Top with hot sauce, pickled jalapeños, or a spicy chipotle crema.

• Breakfast Sopes: Add a fried egg or scrambled eggs and chorizo.

• Mini Sopes: Make smaller disks for appetizer-style servings at parties.

How to Store & Reheat

Storing:
Keep leftover plain sopes (without toppings) in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 2 months between layers of parchment paper.

Reheating:
To reheat, toast on a dry skillet over medium heat for a few minutes per side or bake at 375°F for 8–10 minutes until crisp. Avoid microwaving to preserve texture.

Leftover Assembled Sopes:
They’re best enjoyed fresh, but if needed, store them with toppings separately and reassemble after reheating.

Food & Drink Pairings

• Drinks: Pair with a cold Mexican lager, agua fresca, or a margarita for a festive touch.

• Sides: A light corn salad, elote (Mexican street corn), or citrusy slaw balances the richness.

• Dessert: Finish with churros or tres leches cake for a full Mexican feast.

FAQs

Can I make sopes ahead of time?

Yes! Cook and pinch the sopes in advance. Store in the fridge or freezer, then fry and top when ready to serve.

Is masa harina the same as cornmeal?

No — masa harina is nixtamalized corn flour and has a very different texture and flavor. Cornmeal won’t work in this recipe.

Can I bake sopes instead of frying?

Frying gives the best flavor and texture, but you can bake them at 425°F for 15–20 minutes. They won’t be as crispy but still delicious.

What kind of meat works best for sopes?

Shredded chicken, carnitas, barbacoa, or ground beef are classics. For vegetarians, refried beans, mushrooms, or jackfruit are fantastic options.

Final Thoughts

Mexican sopes are more than just a snack — they’re a cultural experience. Rich in flavor, texture, and history, they bring people together around the table in the most delicious way. Once you try this homemade version, you’ll never look at takeout the same way again.

Whether you top yours with spicy salsa, cool crema, or a mound of guacamole, sopes are endlessly customizable and impossible to resist.