Sopes
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
12 sopes
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Calories
130 kcal
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Course
Main Course
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Cuisine
Mexican
Sopes
Description
Sopes are prepared by mixing masa harina with warm water and salt to form a soft dough that is kneaded until pliable but not sticky. The dough is divided into small balls which are flattened using a tortilla press or by hand between plastic or parchment sheets. Cooking on a hot comal or griddle firms the dough, after which edges are pinched to create a raised border, giving sopes their distinctive shape.
The texture is a balance of slightly crisp on the bottom and tender inside, ideal for holding beans, meats, cheeses, or salsas without becoming soggy. This simple dough relies on traditional masa flour for an authentic corn flavor.
In the absence of a tortilla press, using a heavy flat object to press the dough between sheets works effectively. Covering dough balls during resting prevents drying out. Using a paper towel when pinching helps avoid burns while shaping the sopes.
Ingredients
- 3 cups corn flour Maseca flour
- 2 cups water warm, or more as needed
- ½ teaspoon table salt
- 2 Tablespoons oil to brush the sopes
Instructions
- In a large bowl, mix the masa harina and salt.
- Slowly add warm water and knead the mixture for 5 minutes until a soft dough forms.
- Test to see if it needs more water. It should not crack when you press it with your hands. If it cracks then it's too dry. Add one tablespoon of warm water at the time to reach the right consistency.
- NOTE: The masa should not stick to your hands either. If it does, then you added too much water. Add a little bit of more corn flour to correct this.
- Divide and roll the dough into 2 inch sized balls and cover with a damp cloth to prevent them from drying. Let them rest for 5 minutes.
- Heat a comal, cast iron griddle or heavy bottom pan over medium heat.
- Place the dough on a tortilla press (see notes for alternatives) between a freezer plastic bag (cut all sides to make into two separate squares) or two pieces of square parchment paper. Fold the handle and apply even pressure. Fold back the handle and open the press. Peel the top plastic from the tortilla. The disk should about 1/4 to 1/2 inch thick.
- Pre-cook: When the pan is hot, place the disk on it and cook for 1 minute per side.
- Form the sope: Transfer to a plate and while the dough is still warm (see note #4 below), form the sope by using your thumb and index finger.
- Pinch the edges of the thick tortilla all the way around to create a raised border or rim. The center should remain slightly thicker than the edges.
- Repeat the process until you finish all of the sopes.
- Finish cooking in oven or air fryer: Brush the sopes with oil place on a baking tray or air fryer tray: Cook on a preheated oven at 375°F (190°C) for about 10-12 minutes, or until they are firm to the touch and slightly golden brown around the edges.
- Assemble with your favorite toppings. Suggestions: add a layer of refried beans, a layer of picadillo or chicken tinga, chorizo and potatoes, etc. Then top with lettuce, crumble queso fresco, Mexican crema or sour cream, salsas, avocado, pickled onions etc.
Notes
- If you lack a tortilla press, flatten dough balls using the bottom of a heavy pot or a sturdy glass between parchment paper or plastic wrap.
- Use a paper towel when pinching edges to avoid burning your fingers.
- Keep dough balls covered with cling wrap to prevent drying while preparing other sopes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12sopes
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Serving | 1sope | |
| Calories | 130kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Sodium | 1mg | 0% |
| Potassium | 20mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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