Servings
Font
Back
0 from 6 votes

Sopes (Mexican Street Food)

Mexican sopes are crispy, fried corn cakes with a soft, doughy middle. Tasty, hand-held, and easy, they’re piled high with savory toppings.

Prep Time
15 mins
Cook Time
15 mins
Forming
15 mins
Total Time
42 mins
Servings: 8
Calories: 107 kcal
Course: Appetizer , Snacks
Cuisine: Mexican

Ingredients

  • 1¾ cups dried masa harina (See Note 1)
  • 2 tablespoons lard vegetable or olive oil (See Note 2)
  • 1 cup warm tap water + or - 2 tablespoons
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/4 cup all-purpose flour
  • 2 cups vegetable oil (or 1-inch for frying)
Toppings
  • Carne Asada chopped
  • iceberg lettuce shredded
  • guacamole
  • pickled red onions
  • queso fresco

Instructions

    Cup of Yum
  1. In a bowl, add dry masa harina, salt, baking powder and flour. Work the lard into the dry ingredients, like you would when making pie or empanada dough. Add half the warm water and mix using your fingers. Continue working in the remaining water a little more at a time until dough is soft and tacky, but not sticky. Sometimes you will need plus or minus 2 tablespoons of more water depending on dough and humidity.
  2. Gently roll the dough into a thick log and divide into 4 portions. Roll each portion into balls and flatten into thick disks like an English muffin (3-inches wide and 1-inch thick).
  3. Place the masa discs on a hot griddle or skillet and bake until browned on bottom, about 3-4 minutes. Flip and bake the other side 3-4 minutes. The masa will not be completely cooked through, but don't worry.
  4. Remove from heat and let them cool for 5 minutes on the counter top. Slice them in half like an English muffin (the center will be soft since the masa is uncooked). Lay all on the cooked side up.
  5. Form one at a time: use your thumbs and index fingers to pinch up a thick wall around the edge of each sope, widening the base so that the sopes end up about 3 ½ inches. It’s important that the wall is uniformly thick and the bottom is flat so it cooks evenly as it fries. Use your index finger and flatten the dough where the base and bottom of wall meet, pressing together (typically it's thickest there) so there are no cracks. Do the same to the center. Repeat with remaining sopes.
  6. Layer a baking sheet with paper towels and set aside. I add a wire rack as well to help drain excess oil after frying, optional.
  7. In a deep, heavy skillet (I use my cast iron skillet) over medium-high, heat an inch of oil to 365°F (See Note 3).
  8. Fry the sopes 4 at a time, carefully turning them once, until they are golden brown on both sides, about 2 minutes. Drain upside down on the paper towels or wire rack lined tray.
  9. Fill each sope with your favorite filling of choice OR layer toppings in the order listed above. Serve immediately.

Notes

  • This is used for making tortillas. I prefer the yellow, but white is fine to use as well.
  • I use saved bacon fat instead of lard, optional.
  • If you don't have a thermometer, the oil is hot enough when you see it shimmer on top and a corner of a sope sizzles when dipped into the oil.
  • Nutritional information is for sopes only, without fillings of choice.

Nutrition Information

Calories 107kcal (5%) Carbohydrates 22g (7%) Protein 3g (6%) Fat 1g (2%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.5g Monounsaturated Fat 0.3g Sodium 149mg (6%) Potassium 128mg (4%) Fiber 2g (8%) Sugar 0.03g (0%) Vitamin A 239IU (5%) Vitamin C 1mg (1%) Calcium 66mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 107

% Daily Value*

Calories 107kcal 5%
Carbohydrates 22g 7%
Protein 3g 6%
Fat 1g 2%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 0.3g 2%
Sodium 149mg 6%
Potassium 128mg 3%
Fiber 2g 8%
Sugar 0.03g 0%
Vitamin A 239IU 5%
Vitamin C 1mg 1%
Calcium 66mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.