Sopes are a Mexican antojito made from thick corn masa rounds with pinched-up edges, cooked on a griddle, then finished with toppings such as beans, salsa, and cheese. This method cooks the shells first and briefly fries them for a crisp outside and tender center; regional and family versions vary in thickness and toppings.
Ingredients
- 2 cups (240 g) masa harina, preferably labeled for tortillas
- 1½ cups (360 ml) warm water, plus 1–2 tablespoons (15–30 ml) more if needed
- ½ teaspoon (3 g) fine salt
- ¼ cup (60 ml) neutral oil, such as vegetable or canola oil, for shallow-frying
- 1 cup (240 g) refried beans, warmed
- ½ cup (120 g) finely shredded lettuce or cabbage
- ½ cup (120 g) crumbled queso fresco (about 60 g)
- ½ cup (120 ml) salsa, or to taste
- ¼ cup (60 g) Mexican crema or sour cream, for serving
- 1 ripe avocado, sliced (about 150 g), optional
Instructions
- Mix the masa. In a medium bowl, stir together the masa harina and salt. Pour in 1½ cups (360 ml) warm water and mix with your hand or a spoon until a soft dough forms. Knead for 1–2 minutes. The dough should feel moist and pliable, not sticky or crumbly. If it cracks when pressed, work in extra water 1 teaspoon at a time; if sticky, knead in a little masa harina.
- Rest and portion. Cover the dough with a clean, damp towel and let it rest for 10 minutes so the flour can fully hydrate. Divide into 8 equal portions, about 55–60 g each, and roll into balls. Keep the unused balls covered while shaping.
- Shape the shells. Press one ball between two pieces of plastic or parchment to make a round about 3 inches (7.5 cm) wide and ¼ inch (6 mm) thick. A tortilla press is convenient, but the bottom of a flat pan works. Remove the plastic and smooth any ragged cracks. Repeat with the remaining dough.
- Cook on a dry griddle. Heat a cast-iron skillet or griddle over medium heat. Cook each round for about 1½–2 minutes on the first side, until it releases easily and has a few light brown spots; turn and cook 1–1½ minutes on the other side. Adjust the heat if the masa browns too quickly. Stack cooked rounds under a towel so they stay warm and flexible.
- Pinch the rims. While each round is still warm but cool enough to handle, gently pinch around its edge to create a raised rim about ¼ inch (6 mm) high. If a shell has cooled and become stiff, return it to the warm griddle for 10–15 seconds per side before shaping. Keep the finished shells covered.
- Fry until crisp. Pour the neutral oil into a skillet to a depth of about ⅛ inch (3 mm) and heat over medium. When a small piece of masa sizzles gently, fry the shells in batches, turning once, for about 30–45 seconds per side. They should be lightly golden and crisp at the edges, not dark brown. Transfer to a paper-towel-lined plate. Avoid crowding the skillet, which lowers the oil temperature and can make the shells greasy.
- Top and serve. Spread each warm sope with about 2 tablespoons (30 g) refried beans. Add lettuce or cabbage, queso fresco, salsa, and a small drizzle of crema. Add avocado if using. Serve promptly while the shells are crisp.
Tips
- Use masa harina, not cornmeal. Masa harina is nixtamalized corn flour and gives sopes their characteristic flavor and texture. Regular cornmeal or polenta will not hydrate or hold together in the same way. If masa harina is unavailable, prepared fresh masa for tortillas can be used; adjust its moisture so it is soft but shapeable.
- Judge dough by feel. Different brands and climates absorb water differently, so add it gradually. A dry dough cracks at the edges; an overly wet dough sticks to your hands and is difficult to press. Cover the dough between batches to prevent a dry surface.
- Pinch while warm. The cooked rounds are easiest to shape while still pliable. Use your thumb and forefinger and work around the rim without pressing through the base. If a shell cracks, press the crack closed while warm.
- Keep toppings controlled. Drain watery salsa and use a modest amount of crema. Heavy or wet toppings can soften the shells quickly, so assemble just before eating.
Serving Suggestions
Serve sopes as a snack, starter, or light meal with extra salsa and lime wedges. For a more substantial plate, add shredded cooked chicken, carnitas, or seasoned mushrooms alongside the beans, and offer sliced radishes, pickled onions, or hot sauce at the table. Keep toppings in separate bowls so everyone can assemble their own.
Variations
For a vegetarian topping, use black or pinto beans, sautéed mushrooms, roasted squash, or cooked potatoes. Shredded chicken, pork, or beef are common hearty additions; season them with salsa or a little broth so they stay moist without making the sope soggy. For extra crunch, garnish with finely sliced cabbage instead of lettuce. Queso fresco is traditional in many preparations; feta is a practical substitute, though it is saltier and tangier, so use a little less. If crema is unavailable, thin sour cream with a teaspoon of water or milk until it drizzles easily.
Storage and Reheating
For the best texture, store shells and toppings separately. Cool cooked shells, refrigerate them in an airtight container within 2 hours, and use within 3–4 days. Keep beans and other perishable toppings refrigerated separately for 3–4 days as well. Freeze plain cooked shells, separated by parchment in a freezer-safe container, for up to 2 months; thaw in the refrigerator before reheating. Reheat plain shells on a dry skillet over medium heat for 1–2 minutes per side, then add toppings. Fully assembled sopes soften during storage and are best eaten immediately; if reheating leftovers with meat or other cooked components, heat the food to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers.
Frequently Asked Questions
Can I make sopes without a tortilla press?
Yes. Put the dough ball between two sheets of plastic or parchment and press it with a flat-bottomed pan, plate, or small cutting board. Aim for an even round about 3 inches (7.5 cm) across and ¼ inch (6 mm) thick.
Why are my sopes cracking?
The dough is usually too dry, or the cooked rounds cooled before you pinched the rims. Knead in water a teaspoon at a time until the dough is pliable, cover it while working, and shape each round while it is warm. Small edge cracks can be smoothed closed before frying.
Do sopes have to be fried?
No. After griddle-cooking and pinching, you can serve the shells without frying for a softer, less rich result. Shallow-frying adds a crisp surface and helps the rim hold its shape, which is why it is included here.
Can I prepare the shells ahead?
Yes. Cook and shape the plain shells up to 3–4 days ahead, cool them, and refrigerate them covered. Reheat them on a dry skillet, then fry briefly if you want a crisp finish. Add toppings only just before serving.
What is the difference between a sope and a tostada?
A sope is thicker and has a raised edge that helps contain toppings. A tostada is generally a thin, flat tortilla that is crisped throughout. Both can be topped with beans, salsa, cheese, and other ingredients.
Can I bake the shells instead of frying them?
You can brush the griddle-cooked, pinched shells lightly with oil and bake them at 400°F (200°C) for about 8–12 minutes, turning once, until lightly crisp. Results vary by oven, and the shells may be drier and less evenly crisp than shallow-fried ones.
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