Mexican Sopes Recipe

Name: Mexican Sopes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 serving
Ingredients: 2 cups masa harina; 2 cups warm water; pinch of salt (optional); oil for frying

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
12
Calories
76 kcal
Course
Main Course
Cuisine
Mexican

Mexican Sopes Recipe

Iris Warren

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Follow this crispy Mexican Sopes Recipe to learn the step-by step directions and tips to make this traditional dish. Once you master these delicious masa boats, you'll be able to load them up with tasty toppings for a great appetizer, lunch or dinner.

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Ingredients

Servings

2 cups masa harina
2 cups warm water
pinch of salt (optional)
oil for frying

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Instructions

With your hands, mix the masa harina and salt (if using).
Add the water a little at a time, stirring with your hands until the masa is moist. You may not need to use all of the water indicated.
Knead the dough until it is pliable and moist but not sticky.
If the dough is too dry, add more water. If too wet, add a little more masa. Cover the bowl with a damp dish towel to keep it from drying out.
Preheat a comal or skillet over medium heat.
Line both side of a tortilla press (or the bottom of a plate or heavy pan) with two sheets of plastic or parchment paper. If using plastic, cut open a gallon-sized ziplock bag and divide it into two square pieces, this tends to work very well.
Break off a piece of the dough and roll into a smooth, golf-ball sized ball, about 1 ½" in diameter.
Use the lined tortilla press (or the bottom of a plate or pan) to flatten each ball to ¼"- ½" thick and about 4" - 4 ½" in diameter. The sopes should be thicker than a tortilla. Don't press them too thin or else they will break when being topped.
Gently peel off the plastic and place each of the thick tortillas on the comal.
Cook on one side for 30 seconds, then flip and cook for another 30 seconds. The tortillas should still be pretty raw at this point.
Remove the thick tortillas from the heat and place on a cutting board or flat work surface.
While still hot (but without burning yourself), use your fingers to pinch all around the edges upward to create a short raised ridge, or border.
In a medium to large frying pan or cast-iron skillet, pour in enough cooking oil to cover the bottom of the pan with about ¼" of oil.
Heat the oil over medium heat until it's hot but not smoking.
Gently place the sope shells face up into the hot oil. Be careful not to overcrowd the pan; you may need to fry them in batches.
Fry for about 1-2 minutes until they turn golden-brown and crispy. Spoon some of the hot oil in the middle so it can crisp up.
Use tongs to carefully flip them over to fry on the other side.
Place the fried sopes on a paper towel-lined plate or wire cooling rack to drain any excess oil.
Add toppings and serve immediately.

Notes

You can skip cooking the sopes on the comal first and simply make the ridges on the raw dough balls and fry. However, we noticed that the masa soaks up less oil when it is first par-cooked on the comal before frying.
Once topped, sopes need to be eaten immediately. If not, the toppings will make the masa soggy and the sopes will fall apart.
You can also not fry the sopes. Instead, when cooking on the comal, heat for one minute on each side. Then, proceed to pinch the edge to create the ridge. Add your toppings and serve.

Nutrition Information

Show Details

Serving 1 serving Calories 76kcal (4%) Carbohydrates 14.8g (5%) Protein 1.8g (4%) Fat 1.3g (2%) Saturated Fat 0.2g (1%) Sodium 53mg (2%) Potassium 72mg (2%) Fiber 2g (8%) Sugar 0.1g (0%) Calcium 28mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 76 kcal

% Daily Value*

Serving	1 serving
Calories	76kcal	4%
Carbohydrates	14.8g	5%
Protein	1.8g	4%
Fat	1.3g	2%
Saturated Fat	0.2g	1%
Sodium	53mg	2%
Potassium	72mg	2%
Fiber	2g	8%
Sugar	0.1g	0%
Calcium	28mg	3%
Iron	1mg	6%