This post may contain affiliate links. Please read our disclosure policy.
Mexican Sopes are thick, crispy masa bases with a little rim built right in, ready to hold all your favorite taco toppings. They come together with just a few pantry ingredients and make a fun, hands-on dinner any night of the week (or a great pick for Cinco de Mayo).
For more fun Mexican dinners, try my Baked Tostadas, Taquitos, or Homemade Tamales.
3 Tips That Make or Break This Recipe
A couple of quick things to set you up for success. The dough does most of the work here, so the tips below are all about getting that right.
- Get the dough consistency right. It should feel firm but springy, like playdough. If it cracks when you press it, add water a spoonful at a time.
- Keep everything covered as you work. A damp kitchen towel over the dough and the finished discs prevents drying and cracking while you work through the batch.
- Pinch the rim while sopes are still warm. You have about 30 to 60 seconds after frying to shape the edges. Miss the window and they’ll crack.
recipe walk-through
How to Make Mexican Sopes
See the recipe card below for full, detailed instructions
Don’t let the from-scratch part scare you off. The whole process is just mix, press, and fry, and it moves fast once you get going.
Step 1: Make the Dough
Stir together the masa harina, salt, and warm water in a large bowl until a dough forms. Knead with lightly floured hands for a couple of minutes until the dough is firm and no longer sticky.
Shape into a large ball, cover with a damp kitchen towel, and let rest for 20 minutes. The rest is what makes the dough easier to press without cracking, so don’t skip it.
Step 2: Divide and Shape
Divide the dough into 12 to 14 golf ball sized portions and roll each one into a ball.
Place a ball between two pieces of plastic wrap or a cut-open zip-top bag, then press into a disc about ¼ to ½ inch thick using a tortilla press, a rolling pin, or the bottom of a heavy skillet.
If the edges crack while pressing, your dough needs a little more water.
Step 3: Fry the Discs
Heat about ½ inch of oil in a cast iron skillet or heavy pan over medium-high heat. The oil is ready when a drop of water sizzles on contact.
Fry the discs one or two at a time until lightly browned and crispy, turning once (about 1 to 2 minutes per side).
Transfer to a paper towel lined plate and cover with a dry kitchen towel to keep them warm.
- Prefer to skip the deep frying? Toast the raw discs on a dry comal or cast iron skillet over medium-high heat for about 2 minutes per side, then give them a quick finish in a shallow layer of hot oil for crispness. This is the traditional method in a lot of Mexican kitchens and gives you a slightly softer interior with the same crispy exterior.
Step 4: Pinch the Rim
Once the fried sopes are cool enough to handle (about 30 to 60 seconds), use your fingers to gently press the edges upward into a shallow rim.
Work quickly while the masa is still warm and pliable. This built-in rim is what holds all your toppings in place.
Step 5: Top and Serve
Spread a thin layer of warm refried beans on each sope, then layer on your protein, cheese, lettuce, salsa, and any other favorite toppings.
Serve right away while the bases are still warm and crispy.
Serving Mexican Sopes
Think of a sope as a small, sturdy canvas. Start with a base layer of warm beans, add a protein, then pile on fresh toppings, cheese, and salsa. I usually set everything out in small bowls and let everyone build their own, which makes this a fun family dinner.
Here’s a quick starting point for proteins and salsas:
- Proteins: Carnitas, Carne Asada, or Shredded Chicken
- Salsas: Pico de Gallo or Salsa Verde
And for everything else you’d want on the table:
- Beans: Refried Beans or Mexican Black Beans
- Cheese: cotija, queso fresco, or shredded Mexican blend
- Fresh toppings: shredded lettuce, diced tomatoes, sliced radishes, sour cream, or avocado
- On the side: a scoop of Mexican Rice rounds out the meal
Storage Tips
Storage and Reheating
Refrigerating: Store leftover sope bases in an airtight container in the fridge for up to 5 days. Keep toppings separate.
Freezing: Cool the fried bases completely, then freeze in a zip-top bag with parchment between layers for up to 1 month.
Reheating: Place the bases (thawed, if frozen) in a single layer on a baking sheet and bake or air fry at 350°F for 5 to 10 minutes, until hot and crisp.
Make Ahead: Fry the bases up to a day in advance, cool completely, and store airtight at room temperature. Reheat at 350°F for 5 to 7 minutes before topping. This is a party-prep game changer.
Frequently Asked Questions
Can you make sopes without frying?
Yes. Toast the raw discs on a dry comal or cast iron skillet over medium-high heat for about 2 minutes per side, then finish with a short swim in hot oil for crispness. You can also skip the oil entirely if you want a softer, gordita-style base.
Why did my sopes fall apart when frying?
Usually a dough issue. If the dough was too dry, the discs crack; if it was too wet or not rested long enough, they’ll come apart in the oil. Aim for a firm but springy dough, let it rest the full 20 minutes, and fry in oil that’s hot enough to sizzle a drop of water on contact.
Can I use regular corn flour or masa instead of masa harina?
Masa harina is the right call here. Regular cornmeal or corn flour won’t hydrate or hold together the same way because masa harina is made from corn that’s been treated with lime (nixtamalized) before grinding. Maseca is the most common brand and you’ll find it in the Hispanic aisle at most grocery stores.
Can I make sopes ahead of time?
Absolutely. Fry the bases up to a day ahead, cool completely, and store airtight at room temperature. Reheat at 350°F for 5 to 7 minutes right before topping. It’s one of the best ways to prep ahead for a party or taco night.
What’s the difference between sopes and gorditas?
Sopes are thick corn dough discs that are fried flat with a pinched-up rim and topped like a tostada. Gorditas are made with the same dough but stuffed and folded like a taco. Same base, different build.
More Mexican Recipes To Try
Mexican Sopes
Ingredients
- 1 1/2 cups masa harina (corn flour)
- 1 cup warm water
- 1/2 teaspoon salt optional
- Vegetable or canola oil for frying
- Optional toppings: refried beans, shredded lettuce, cheese, salsa, etc.
Instructions
- Stir the masa harina, salt, and warm water together in a large bowl until a dough forms. With lightly floured hands, knead the dough for a few minutes until firm and no longer sticky. Shape into a large ball, cover with a damp kitchen towel, and let rest for 20 minutes.
- Divide the rested dough into 12 to 14 golf ball sized portions and roll each one into a ball.
- Place a dough ball between two pieces of plastic wrap (or a zip-top bag cut in half) and press into a disc about ¼ to ½ inch thick using a tortilla press, rolling pin, or heavy skillet. Keep the pressed discs covered with a damp towel as you work.
- Heat about ½ inch of oil in a cast iron skillet or heavy pan over medium heat. The oil is ready when a drop of water sizzles on contact.
- Fry the discs one or two at a time until lightly browned and crispy, turning once (about 1 to 2 minutes per side). Transfer to a paper towel lined plate and cover with a dry kitchen towel.
- After 30 to 60 seconds, when the sopes are cool enough to handle, use your fingers to gently press the edges upward to form a shallow rim.
- Add your toppings and serve immediately.
Notes
- Consistency: Dough should feel firm but springy, like playdough. If it cracks when pressing, add water a spoonful at a time.
- Keep covered: A damp towel over the dough (and pressed discs) keeps everything from drying out.
- Don’t skip the rest: The 20-minute rest is what makes the dough easier to press without cracking.
- Oil temperature: Medium to medium-high heat. Too cool and the sopes absorb oil; too hot and they brown before the inside sets.
- Comal method: Prefer less frying? Toast raw discs on a dry comal or cast iron skillet for about 2 minutes per side, then finish in hot oil briefly for crispness.
- Pinch the rim fast: The 30 to 60 second window after frying is when the edges are still pliable. Work quickly.
- Refrigerate: Leftover sope bases keep in an airtight container for up to 5 days.
- Freeze: Freeze cooled bases in a zip-top bag with parchment between layers for up to 1 month.
- Reheat: Bake or air fry at 350°F for 5 to 10 minutes until crisp.
- Make ahead: Fry bases up to a day in advance, cool completely, and store airtight. Reheat at 350°F for 5 to 7 minutes before topping.
- Substitutions: Masa harina is essential here. Regular cornmeal or corn flour won’t work because masa harina is made from nixtamalized corn (treated with lime before grinding).
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I love this sope recipe. It is so easy and very authentic. They taste fresh and are so chewy and savory. Thanks for making it so simple to make delicious sopes at home!
Awesome feedback Kara! Thanks for stopping by.
Hi, so my family has been making sopes for decades in Mexico and in the U.S. and I’d like to throw in the best way to make sopes. Follow recipe until you get to the rolled balls of masa. Once the masa is rolled into a ball, flatten it out slowly by pressing it in between the palms of your hands (like playdoh) but do not flatten completely just enough to give it a round look. Then with your fingers starting in the middle flatten out the masa outward turning the disc as you slowly move outward. The disc should be about half-inch thick. Then place on a heated Comal (flat griddle or skillet) medium heat. Heat the sope on both sides (approx 2 min on each side) pull aside let it cool (but not for too long, masa will harden) then pinch the edges to form a cup. Then follow the rest of the directions Ms. Kristin gave. Fry them, load them up with whatever toppings you choose and enjoy!
Thanks for your tip Alicia!
any idea what i may have done wrong? i lightly fried them in pam in a flat cast iron skillet, removed them, then added oil to the skillet as suggested below and added back in but they completely disintegrated within a few minutes.
Hi Elizabeth, I would try just following the recipe as written, I know for sure that will work! 🙂
Hi Elizabeth, when Aceneth wrote Pam, I think she meant heat in a PAN first. I know her misspelled words were misleading.
Heating the masa (disk) in a skillet or griddle first before you pinch the sides of the disk to form the cup. It’s best to not fry fresh masa because it absorbs too much oil. That is why we heat it up first.
Chose this method over others. Made the right choice. Very tasty, easy to make, very happy wife. Added a margarita to ease it down with. Thank you.
A “comal” is basically a round cast iron plate/ skillet. Shallow like a plate. and well seasoned is important with all cast iron.
Do you think these could be made ahead of time and either frozen or refrigerated and them baked before a party?
I haven’t tried this…I know they could be reheated and I’d definitely bake versus microwaving.
We’ve been making these since I was a child. We in our Mexican home call them Chalupas de frijole.
Bean chalupas. They are easy and delicious to make.
Hi! I am mexican, and want to raise the hand just for a little change that will blow your recipie, once you have the flat masa, dont put it on fan with oil, just add a little pam and let them cook, this will make your masa more soft and yumi. Then, while you are preparing the sope, i mean, while you are adding the frijoles and cheesee, you can add oil to the sopes to make them cruchy from the outside. In mexico we use a “comal” instead of a pan, but i am sure it will also work.
Thanks for the tip!
Very easy recepies
Had some pinto beans to use up and came across this post…decided to try it. So simple…I mean, CRAZY simple. And so delicious. Thank you for posting.
Made these tonight for Cinco de Mayo. These were great! 🙂