Authentic Mexican Sopes with Flavorful Toppings
Sopes are a cherished classic in Mexican cuisine, offering a delightful base to showcase a variety of delectable toppings. These thick, hand-formed corn tortillas have a defined edge that holds in flavorful beans, meats, or fresh vegetables. Perfect for family gatherings or casual dinners, sopes can be customized to suit any palate—from creamy avocado and refreshing salsa to savory picadillo or succulent shredded chicken. This recipe guides you through creating the perfect sopes from scratch, with options for frying them to crispy perfection. Learn how to make this versatile dish that brings warmth and tradition to your kitchen.
N/A
Servings
N/A
Calories
4
Ingredients
Ingredients
masa corn flour
2 cups (Dry)
water
As needed (For mixing)
salt
1/4 teaspoon (Ground)
oil
For frying (Hot)
Instructions
1
In a large mixing bowl, combine the masa corn flour and salt. Gradually add enough water to moisten the masa, mixing until it reaches a slightly sticky yet moldable consistency.
2
Divide the masa into balls about the size of a large egg. Once formed, cover the balls with a damp towel to keep them moist while you prepare the sopes.
3
To shape the sopes, place a piece of plastic wrap on your tortilla press or a flat surface. Put a ball of masa in the center and cover it with another piece of plastic. Press down using the tortilla press or the bottom of a flat plate or skillet until the tortilla is roughly 1/4 inch thick.
4
Heat a griddle or comal over medium-high heat. Cook each sope for 1 minute on one side, then flip and cook for an additional 30 seconds. After cooking, transfer to a dry towel with the cooked side facing up. From the inside, pinch the edges to create a raised rim around the sope, resembling the shape of a tostada with a 1/2 inch border.
5
Once all the sopes are shaped and cooked, cover them with a dry towel to keep them warm. In a separate pan or deep fryer, heat oil to 350 degrees Fahrenheit. Carefully fry each sope for about 3 minutes on each side until golden brown and crispy. Use a slotted spoon to remove them and place on paper towels to drain excess oil.
6
Serve your freshly fried sopes hot, topped with your choice of refried beans, shredded meat, or any combination of toppings like cheese, lettuce, tomatoes, salsa, cotija cheese, or crema for a satisfying meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Mexican Sopes?
Sopes are thick, hand-formed corn tortillas with a defined raised edge designed to hold various toppings like beans, meats, and vegetables.
What is the main ingredient for the sope base?
The primary ingredient is masa corn flour.
How much masa corn flour do I need?
You will need 2 cups of masa corn flour.
How much salt is added to the dough?
The recipe calls for 1/4 teaspoon of ground salt.
How do I achieve the right dough consistency?
Gradually add water to the masa and salt mixture until it is slightly sticky yet moldable.
What size should the masa balls be?
Divide the masa into balls roughly the size of a large egg.
How do I keep the masa from drying out while working?
Cover the masa balls with a damp towel to maintain their moisture.
How thick should I press the sopes?
Press the masa balls until the tortillas are approximately 1/4 inch thick.
What tools can I use to shape the sopes?
You can use a tortilla press or the bottom of a flat plate or skillet.
Why is plastic wrap used during pressing?
Plastic wrap prevents the masa from sticking to the press or flat surface.
How long do sopes cook on the griddle?
Cook for 1 minute on the first side and 30 seconds on the second side.
How do I create the signature sope rim?
While the sope is still warm, pinch the edges of the cooked side to create a 1/2 inch raised border.
What is the purpose of the raised rim?
The rim acts as a container to hold in the flavorful beans, meats, and salsas.
At what temperature should the oil be for frying?
The oil should be heated to 350 degrees Fahrenheit.
How long do you fry the sopes?
Fry each sope for about 3 minutes on each side until they are golden brown and crispy.
What is the best way to drain excess oil?
Use a slotted spoon to remove the sopes from the oil and place them on paper towels.
Can I customize the toppings on sopes?
Yes, sopes are highly versatile and can be topped with anything from shredded chicken to fresh vegetables.
What are some traditional topping suggestions?
Common toppings include refried beans, shredded meat, cheese, lettuce, tomatoes, salsa, cotija cheese, and crema.
Is this recipe suitable for families?
Yes, sopes are perfect for family gatherings as they can be customized to suit any palate.
What type of meat is recommended?
Savory picadillo or succulent shredded chicken are excellent meat options for sopes.
Can I add avocado to my sopes?
Absolutely, creamy avocado is a refreshing and popular topping choice.
What is the first step in the instructions?
The first step is to combine masa corn flour and salt in a large mixing bowl and gradually add water.
How many ingredients are required for the base?
There are 4 base ingredients: masa corn flour, water, salt, and oil.
What texture should the final sope have?
The final sope should be golden brown and crispy on the outside.
Should sopes be served hot or cold?
They should be served hot immediately after frying and topping.
What is a comal?
A comal is a traditional Mexican griddle used to cook the sopes before they are pinched and fried.
How high should the border of the sope be?
The border should be approximately 1/2 inch high.
Is the water amount fixed in the recipe?
No, water is added as needed until the dough reaches the proper consistency.
Can I use different types of salsa?
Yes, you can use any refreshing salsa of your choice to add flavor.
What category of food are sopes?
Sopes are a cherished classic of Mexican cuisine and are considered a versatile comfort food.