Mexican Sopes
Authentic Mexican Sopes are thick, crispy masa bases with a built-in rim for holding all your favorite toppings. A fun, from-scratch Mexican dinner that comes together in about 25 minutes.
Servings: 6 servings
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 1/4 to 1/2 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 1/2 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
Dough Tips
- 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
Serving: 2pieces | Calories: 104kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 75mg | Fiber: 2g | Vitamin A: 61IU | Calcium: 39mg | Iron: 2mg
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