Mexican Sopes

By
Candace Nagy
Candace Nagy, portrait
Candace Nagy
Candace Nagy is a passionate food writer who gets excited about sharing new ways of looking at the foods we eat, from food origins and heritage to systems and science, and everything in between.
Learn about The Spruce Eats' Editorial Process
Updated on 07/12/23
Tested by
Noah Velush-Rogers
Noah Velush-Rogers
Tested by Noah Velush-Rogers
Noah Velush-Rogers works on food prep for several area caterers. He has worked with a team of prep chefs for a private school group. He was an assistant cooking teacher for children and teen group cooking classes. Noah was hired as an intern and was then trained as a recipe tester for Fine Cooking Magazine. 
Learn about The Spruce Eats' Editorial Process
A platter of sopes served with ground meat, rice, and vegetables

The Spruce Eats / Diana Chistruga

Prep: 30 mins
Cook: 15 mins
Total: 45 mins
Servings: 4 servings
Yield: 8 sopes

It seems like nearly every country in the world makes an edible disc-shaped vessel used to scoop or stuff with tasty fillings. India is known for naan, chapati, and paratha, Italy for piadina and pane carasau, and Latin countries for multiple tortilla variations, including the Mexican sope. They’re like little fat, fried corn tortillas with crimped edges that taste delicious topped with anything from refried beans and cheese to chicken tinga.

How Do You Make Sopes?

Sopes are surprisingly easy to make, require only three ingredients, and make for the foundation of a quick meal, especially if you have leftover toppings on hand. The sope dough is made from masa harina—a corn-based flour made with nixtamalized corn.

The nixtamalization process involves soaking corn in a lime solution that produces a softer and more flavorful masa with enhanced binding properties ideal for making tortillas, tamales, and sopes. The dough is then shaped into small, thick tortillas and par-cooked on a screaming hot comal (a flat, heavy pan) before pinching the edges to create a wall and then frying.

Regional Variations on Sopes

Sopes are popular in central and southern Mexico—where they originated—with each region having its preferred way of serving them. In some areas, sopes even take on an unfried form, called picaditas, which are topped simply with salsa, cheese, and onions.

Whether you choose to go with this traditional fried sope recipe or skip the frying altogether, you’ll no doubt find joy in piling them high with your favorite taco toppings and balancing them with one hand before biting into each crunchy corn disc.

Tips for Making Sopes

  • Masa harina can be found in the baking aisle of most grocery stores or at specialty Hispanic markets. A popular brand is Maseca.
  • The dough should be the consistency of play dough. If the dough is crumbly, add 1 tablespoon of water at a time until the desired consistency is achieved. If the dough is sticky, add 1 tablespoon of masa harina at a time until the desired consistency is achieved.
  • Keeping the prepared dough moist helps prevent cracking when forming the discs. Keep any raw dough covered with a moist kitchen towel and wet the tips of your fingers with water between handling.
  • When forming the sopes, pinch the edges while pushing down gently; just enough to form the edges but not puncture the base.
  • Spooning hot oil over the top of the sope when cooking the bottom side will help speed up the frying process.

Make Ahead

Sopes can be made ahead of time by following this recipe through Step 6, cooling completely, placing them in an airtight container (adding a layer of parchment paper between each sope), and freezing them for up to 1 month. When ready to use, defrost the sopes fully and continue to Step 7.

“It’s incredibly easy to throw these together. I recommend a nice pork filling to top these with.” —Noah Velush-Rogers

Close-up of golden brown sopes
A Note From Our Recipe Tester

Ingredients

For the Sopes:

  • 2 cups masa harina

  • 1/2 teaspoon fine salt

  • 1 3/4 cups warm water

  • 1/2 cup vegetable oil

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make sopes

    The Spruce Eats / Diana Chistruga

  2. Mix together the masa harina and salt in a medium bowl, then add the water and mix until a smooth dough the consistency of play dough forms.

    A bowl with a ball of smooth dough made from masa harina, water, and salt

    The Spruce Eats / Diana Chistruga

  3. Divide the dough into eight equal portions and form into approximately 1 1/2-inch balls. Place the dough balls back into the bowl and cover them with a damp kitchen towel to keep them moist.

    A bowl of small, round pieces of dough with a kitchen towel

    The Spruce Eats / Diana Chistruga

  4. Using a tortilla press or flat object such as a clear pie dish, press each ball between two pieces of plastic wrap or parchment paper to approximately 1/4 inch thick discs (about 3 inches in diameter).

    A small, round disc of dough on a sheet of plastic wrap

    The Spruce Eats / Diana Chistruga

  5. Heat a cast iron pan or heavy skillet on medium-high heat for 3 to 5 minutes or until the pan is very hot but not smoking. Cook two discs at a time for 2 to 3 minutes on each side or until they are a pale yellow color. The centers will still be partially raw.

    A cast iron skillet with two flat discs of dough

    The Spruce Eats / Diana Chistruga

  6. Transfer each par-cooked sope to a heat-safe surface such as a wooden cutting board and, using a kitchen towel or paper towel to protect your fingers from heat, immediately pinch the edges using your thumbs and index fingers to create an edge or dam around the entire perimeter (approximately 1/2 inch high, including the base). Repeat until all sopes are par-cooked and formed.

    A cutting board with 8 par-cooked sopes, pinched into shallow bowl shapes

    The Spruce Eats / Diana Chistruga

  7. Heat the vegetable oil in the hot pan (carefully removing any dough residue, if needed) for approximately 1 minute or until the oil is shimmering but not smoking. Cook two par-cooked sopes at a time, frying them in the oil for 3 to 4 minutes on each side or until golden brown and slightly crispy.

    A cast iron skillet with two pinched sopes cooking in oil

    The Spruce Eats / Diana Chistruga

  8. Place each cooked sope onto a paper towel-lined plate and repeat until all sopes are cooked, then serve immediately with your preferred toppings.

    A paper towel-lined plate topped with cooked sopes

    The Spruce Eats / Diana Chistruga

How to Store and Freeze

  • Cooked sopes can be stored in the refrigerator in an airtight container for up to 3 days. Reheat them in a hot pan for 2 to 3 minutes on each side. 
  • Cooked sopes can be frozen in an airtight container for up to 1 month. Add a layer of parchment paper between each sope before freezing so they don’t stick together or break when defrosting. Defrost the sopes fully before reheating them on a hot pan for 2 to 3 minutes on each side. 

Feeling Adventruous? Try This:

  • Flavor the masa—Masa harina dough is typically only flavored with salt, though it’s not uncommon to add spices or fresh herbs.
  • Top to your heart's content—Sope toppings vary but you can think of them like a thick, flat taco or tostada and pile them high with your favorite taco toppings like refried beans, cheese, lettuce, and tomatoes.
  • Make picaditas—If you prefer an unfried sope, picaditas are a great alternative. Instead of frying the sopes in step 7, place them back in the dry skillet and drizzle them with a little melted lard. Once the bottoms are nice and toasty, serve them topped with salsa, onion, and cheese.
  • Use fresh masa—If you have a good source for fresh masa, substitute that for the masa harina and water. Depending on your fresh masa, it may need a little more water added to it. If the fresh masa cracks when you shape it in step 4, knead in a little water at a time until the dough is smooth and pliable.
Nutrition Facts (per serving)
327 Calories
16g Fat
44g Carbs
5g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 327
% Daily Value*
Total Fat 16g 20%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 271mg 12%
Total Carbohydrate 44g 16%
Dietary Fiber 4g 13%
Total Sugars 1g
Protein 5g
Vitamin C 0mg 0%
Calcium 82mg 6%
Iron 5mg 27%
Potassium 149mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)