Mexican Sopes
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4.8
50 reviews
Excellent
Mexican Sopes
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Mexican Sopes are thick, small corn masa cakes made from masa harina dough shaped into discs with pinched edges. Fried until golden and crisp on the outside, their soft interior makes a perfect base for savory toppings. The dough’s moisture balance is crucial for shaping, and gentle pressing ensures proper thickness.
Description
Mexican Sopes start with a dough formed from masa harina, salt, and warm water. Kneading until smooth and pliable ensures no dryness or stickiness, which would interfere with shaping. The dough is divided into portions, formed into balls, then flattened on a plastic sheet or parchment using a press or flat surface, preserving thickness greater than a tortilla to provide structure.
Cooking the sopes begins on a hot griddle or skillet for initial cooking, then they are fried to develop a crisp exterior while maintaining a tender and hearty center. The thicker dough allows the sopes to hold toppings without collapsing.
They can be topped with various traditional garnishes such as beans, cheese, meats, and vegetables, making them versatile for meals. Careful handling when shaping avoids over-flattening, which compromises texture.
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Ingredients
- 2 cups masa harina
- 1 teaspoon salt fine
- 1 ½ cups water plus more as needed, warm
- 1-2 cups vegetable oil for frying
- cooking spray for baking
Instructions
- In a large bowl, combine the masa harina and salt. Stir in the water until a dough forms.
- Using your hands, knead the dough until it fully comes together and all the water is absorbed, about 3 minutes. To make sure it’s ready, grab a small piece and roll it into a ball. Press down on it with a finger. If the edges of the dough crack, the dough is too dry. If the dough sticks to your skin, it’s too wet. Add more water or masa harina as necessary.
- Divide the dough into 12 equal portions, then roll each into a ball. Cover them with a clean, damp cloth or plastic wrap to keep the dough moist while you press and make the sopes.
- Heat a griddle or skillet over medium-high heat until hot. While the griddle is heating up, cut the seams off of a large resealable plastic bag so that it makes one large rectangular piece of plastic. Alternatively, you can use parchment paper instead.
- Lay the plastic or parchment paper on the open tortilla press and place 1 dough ball on the bottom half. Fold the other side of the plastic or parchment paper over the dough and gently close and press the upper portion of the tortilla press to flatten it out. Open the tortilla press, carefully peel back the plastic or parchment paper, and transfer the dough to your hand. It should be slightly thicker than a typical corn tortilla.
- Cooking 1 or 2 at a time, place the dough on the hot griddle and cook for 15 to 20 seconds. Flip and cook the other side for 15 to 20 more seconds. Both sides of the dough should looks cooked and lightly seared. You don't want to cook it all the way through like a corn tortilla.
- Transfer the dough to a plate and let it cool for about 30 seconds. When cool enough to handle, pinch the edges around the entire dough using your thumb and index finger to create a rim. (see photos in post for examples)
- Cover the sope with a towel and repeat until all the sopes have been formed.
- To bake: Preheat oven to 400°F. Transfer the sopes to 2 large baking sheets and spray with cooking spray. Bake for 5 minutes.
- To fry: Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the sopes 2 or 3 at a time, flipping frequently, for about 2 minutes until light golden brown. Drain the sopes on paper towels or a wire rack.
- Serve the sopes with desired toppings like beans, cheese, ground beef, shredded chicken, shredded lettuce, salsa and enjoy!
Notes
- Ensure the dough is thicker than a regular corn tortilla by not over-flattening when shaping the sopes.
- If the dough cracks during shaping, it may be too dry; add a small amount of water and knead again.
- If the dough sticks to your hands, add a touch more masa harina until it reaches workable consistency.
- If over-flattened, gather the dough back into a ball and reshape.
Nutrition Information
Show Details
Serving
1sope (baked)
Calories
69kcal
(3%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
0.2g
(1%)
Sodium
196mg
(8%)
Potassium
50mg
(1%)
Fiber
1g
(4%)
Vitamin A
41IU
(1%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12sopes
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Serving | 1sope (baked) | |
| Calories | 69kcal | 3% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 196mg | 8% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Vitamin A | 41IU | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
50 reviews
Excellent
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