Thick, golden, and irresistibly rustic, sopes are the perfect handheld foundation for a world of bold Mexican flavors. Their texture is a beautiful contrast—crispy edges surrounding a pillowy, tender center, all crafted from masa dough and shaped by hand. Sopes hold their form well under layers of savory beans, crisp lettuce, crumbled cheese, and tangy salsa, making them both functional and delicious.
Ingredient Breakdown
The base of every sope starts with three simple ingredients: masa harina, water, and a pinch of salt. Masa harina is a special corn flour treated with lime, which gives the dough its signature flavor and pliability. The dough should be soft but not sticky, firm yet supple. The water-to-flour ratio might need slight adjusting depending on humidity or flour freshness, so go by feel—smooth and elastic is ideal.
Refried beans are the hearty foundation layered onto each sope before toppings are added. They bring richness and protein and act like a glue that holds lighter toppings in place. You can use traditional pinto beans, black beans, or even refried lentils for a twist.
From there, crisp shredded romaine adds freshness, finely chopped white onion delivers crunch and sharpness, and crumbled queso fresco or cotija provides saltiness and a slightly creamy texture. The final touch is salsa—zesty, smoky, or spicy—to tie it all together. Tomatillo salsita is a perfect match, bringing bright acidity that lifts every bite.
Feel free to customize toppings. Swap queso fresco for a melty cheese, add avocado slices, or drizzle with crema. The beauty of sopes is that they’re as adaptable as they are delicious.
Step-by-Step Preparation Guide
Start by combining the masa harina, salt, and water in a bowl. Work the dough with your hands in a circular, kneading motion until it forms a cohesive, smooth ball. You want to eliminate any lumps. If the dough cracks or feels too dry, add more water one tablespoon at a time.
Divide the dough into twelve even portions and roll each into a smooth ball, about two inches in diameter. If using a tortilla press, line it with plastic from a produce bag to prevent sticking. Press the balls gently into disks about 1/4-inch thick—thicker than tortillas but not too heavy. Alternatively, use your hands to pat the dough into shape.
Place each disk onto a hot comal or skillet set over medium heat. Cook each side for 1 to 2 minutes, until the surface becomes matte and flecked with light brown spots. You’ll know it’s ready to flip when it lifts easily off the pan without tearing.
Once both sides are lightly cooked, transfer the sope to a cutting board. While still warm and pliable, use a kitchen towel to pinch around the edges, creating a shallow rim. This border helps hold the toppings in place later.
Return each rimmed sope to the comal and cook again for another 1 to 2 minutes per side. This second round ensures they’re fully cooked inside and develops that slight outer crispiness.
If you’re serving them immediately, keep the sopes wrapped in a clean towel to retain warmth and softness. For make-ahead use, cool them, wrap in paper towels, seal in plastic bags, and refrigerate for up to three days or freeze for longer storage.
When you’re ready to serve, warm the sopes on a hot skillet. Spread with refried beans, top with lettuce, onion, cheese, and spoon over the salsa. For a customizable experience, keep the salsa on the side and let everyone build their own flavor profile.
Recipe Tips
How to avoid dry or cracked dough when working with masa harina:
Use warm water and knead thoroughly. If cracks appear during shaping, add small increments of water to bring back elasticity.
Best practices for pressing and forming uniform sopes:
Use plastic liners in a tortilla press and press gently. Aim for even thickness; too thin and they’ll crack, too thick and they won’t cook through.
How to keep sopes soft if making them in advance:
Wrap them in a clean kitchen towel right after cooking to hold in steam. Reheat on a skillet until just warm, not toasted.
Tips for freezing and reheating without losing texture:
Freeze in a single layer on a tray, then transfer to bags. Reheat straight from frozen on a comal until warm and slightly crisp.
What to Serve With This Recipe
Sopes pair beautifully with a variety of protein toppings. Try shredded chicken tinga, grilled carne asada, or smoky sautéed mushrooms for a vegetarian option. These proteins turn simple sopes into hearty meals.
Balance the meal with classic sides like Mexican rice or esquites (street-style corn). A tangy slaw with lime juice and cilantro adds a refreshing crunch and contrast.
To drink, pour tall glasses of horchata, tamarind agua fresca, or chilled hibiscus tea. For something more festive, a light Mexican lager or michelada complements the dish’s rich textures and spice.
Creative Variations
Mini sopes make an excellent appetizer for parties. Simply divide the dough into smaller balls and flatten them to about 2 inches in diameter. For dinner portions, go larger—3 to 4 inches wide—to hold more toppings.
Add personality to your masa by mixing in spices like smoked paprika, cumin, or chopped herbs before kneading. A handful of crumbled cheese in the dough can also add flavor and richness.
Toppings can be seasonally inspired. Try grilled zucchini in summer, roasted sweet potatoes in fall, or leftover holiday meats topped with cranberry-jalapeño salsa. The base stays the same, but your toppings can reflect the season and occasion.
Frequently Asked Questions
Can I use pre-made masa dough instead of masa harina?
Yes. Fresh masa from Latin markets works well, but check for consistency—it may need additional kneading or moisture.
How do I keep the edges from collapsing while cooking?
Shape the rims while the sopes are warm and pliable. Letting them cool first can cause cracking or collapse.
Can I bake or air-fry sopes instead of pan-cooking them?
Baking and air-frying are possible but yield drier results. For best texture, stick with the skillet method.
How long do leftover sopes last in the freezer?
Properly wrapped and frozen, they’ll keep for up to 2 months. Reheat straight from the freezer on a hot skillet.
Sopes bring together the satisfying crunch of masa with layers of bold, vibrant toppings. They’re fun to make, endlessly customizable, and perfect for both everyday meals and special occasions. With a little time and a few fresh ingredients, these handheld creations deliver big flavor with every bite.
Ingredients
To make the Sopes:
Pinch of kosher or coarse sea salt
2 cups water (more if needed)
2 cups masa harina (corn tortilla flour, such as Maseca)
To serve:
1 cup refried beans
1/2 cup shredded romaine lettuce
1/2 cup finely chopped white onion
1/2 cup crumbled queso fresco or cotija cheese
1 recipe Quick Roasted Tomatillo Salsita
Instructions
Begin by heating a comal or heavy-bottomed skillet over medium heat until it is thoroughly hot.
To make the sopes:
In a mixing bowl, combine masa harina, water, and a pinch of salt. Use your hands to knead the mixture in a circular motion for a few minutes, until the dough is smooth, cohesive, and free of lumps. If the dough feels dry or cracks easily, incorporate a bit more water until pliable.
Divide the dough evenly into 12 balls, each approximately 2 inches in diameter. Line your tortilla press with two pieces of plastic cut from a thin produce bag—one on the bottom and one on top. Place a dough ball between the plastic layers and press down gently to create a thick disk, about 1/4 inch thick—thicker than a typical tortilla. Alternatively, shape and flatten them by hand.
As each sope is formed, transfer it to the hot comal or skillet. Cook for about 1 to 2 minutes per side, or until the surface becomes opaque, lightly speckled, and firm enough to flip without sticking.
Once cooked, remove each sope and place on a cutting board. Protect your fingers with a clean kitchen towel and gently pinch around the edges to form a raised rim, creating a shallow well in the center.
Return the rimmed sopes to the hot skillet and cook for another 1 to 2 minutes on each side to ensure they are fully cooked through.
If serving the same day, keep the sopes wrapped in a clean kitchen towel to stay warm and soft. For later use, wrap them in a towel or paper towel and place inside a sealed plastic bag in the refrigerator for up to 3 days. Reheat on a hot comal or skillet before serving. For longer storage, freeze the sopes in a single layer and reheat from frozen as needed.
To serve:
Once the sopes are hot and ready, arrange them on a serving platter. Spread each one with a generous tablespoon of warm refried beans. Top with shredded lettuce, crumbled cheese, chopped onion, and a spoonful of tomatillo salsita. For a customizable experience, serve the salsa on the side so guests can add as much as they like.
Sopes Recipe
Ingredients
To make the Sopes:
- Pinch of kosher or coarse sea salt
- 2 cups water more if needed
- 2 cups masa harina corn tortilla flour, such as Maseca
To serve:
- 1 cup refried beans
- 1/2 cup shredded romaine lettuce
- 1/2 cup finely chopped white onion
- 1/2 cup crumbled queso fresco or cotija cheese
- 1 recipe Quick Roasted Tomatillo Salsita
Instructions
- Begin by heating a comal or heavy-bottomed skillet over medium heat until it is thoroughly hot.
To make the sopes:
- In a mixing bowl, combine masa harina, water, and a pinch of salt. Use your hands to knead the mixture in a circular motion for a few minutes, until the dough is smooth, cohesive, and free of lumps. If the dough feels dry or cracks easily, incorporate a bit more water until pliable.
- Divide the dough evenly into 12 balls, each approximately 2 inches in diameter. Line your tortilla press with two pieces of plastic cut from a thin produce bag—one on the bottom and one on top. Place a dough ball between the plastic layers and press down gently to create a thick disk, about 1/4 inch thick—thicker than a typical tortilla. Alternatively, shape and flatten them by hand.
- As each sope is formed, transfer it to the hot comal or skillet. Cook for about 1 to 2 minutes per side, or until the surface becomes opaque, lightly speckled, and firm enough to flip without sticking.
- Once cooked, remove each sope and place on a cutting board. Protect your fingers with a clean kitchen towel and gently pinch around the edges to form a raised rim, creating a shallow well in the center.
- Return the rimmed sopes to the hot skillet and cook for another 1 to 2 minutes on each side to ensure they are fully cooked through.
- If serving the same day, keep the sopes wrapped in a clean kitchen towel to stay warm and soft. For later use, wrap them in a towel or paper towel and place inside a sealed plastic bag in the refrigerator for up to 3 days. Reheat on a hot comal or skillet before serving. For longer storage, freeze the sopes in a single layer and reheat from frozen as needed.
To serve:
- Once the sopes are hot and ready, arrange them on a serving platter. Spread each one with a generous tablespoon of warm refried beans. Top with shredded lettuce, crumbled cheese, chopped onion, and a spoonful of tomatillo salsita. For a customizable experience, serve the salsa on the side so guests can add as much as they like.
