Mexican Sopes Recipe

mexican sopes recipe picture

Mexican Sopes Recipe

What are sopes? Sopes are traditional Mexican appetizers consisting of little fried masa cakes that are topped with vegetables and savory meats. You can actually use any topping you like, some of the most popular being beans and cheese, eggs, shredded beef or chicken, or even guacamole.

I’ve always wanted to know how to make sopes, but it seemed like a difficult recipe to prepare, so I never even tried. All that changed recently, when I was searching for recipes for sopes and stumbled upon this easy to make recipe for sopes. So here’s how to make this authentic Mexican dish in your own home.

Mexican Sope Recipe Ingredients:

2 cups masa corn flour
oil (for frying)
1/4 teaspoon salt

How To Make Mexican Sopes:

Pour the masa flour and salt into a bowl, add in enough water to moisten the masa (it should be slightly sticky to the touch). Form the masa flour into balls the size of a large egg. Once all the balls are formed, cover with a damp towel. Place a piece of plastic wrap on your kitchen counter or on the tortilla press (if you have one). Place the masa balls in the center. Cover with the other piece of plastic and press down using a flat-bottomed plate or skillet or on the tortilla press until tortillas about 1/4 inch thick are formed. Heat a griddle on medium-high heat and cook each sope for about 1 minute. Flip to the other side and cook for another 30 seconds. Take the sopes off the griddle and place them on a dry towel. On the side you cooked first, pinch from the inside of the sope to the edge to form a rim all around the sope (this will look like a tostada with a 1/2 edge around). Once all the sopes are formed and cooked, cover them with a dry towel. Heat oil in a deep fryer or pan to 350 degrees F. Fry each sope on both sides for about 3 minutes. Place the sopes on paper towels to blot off some of the extra oil. Serve the sopes with meat of your choice or beans, then top with crumbly cheese such as cotija or crema, salsa, tomatoes, lettuce.

Photo credit: MMChicago


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