Best Sopes

Mexican food has always held a special place in my heart, even though I didn’t grow up eating it at home. I love how it brings people together around the table with all those shared plates and bold flavors. But I’ll admit, I used to think making authentic Mexican dishes was too complicated for a weeknight dinner.

That’s why sopes changed everything for me. These little corn cakes are like edible bowls that you can fill with whatever you have on hand. I make the masa base ahead of time and store it in the fridge, then just pinch and fry them when I’m ready to eat. The kids can top theirs with simple beans and cheese while I go all out with carnitas and salsa verde.

Want something quick but satisfying? I’ve got you covered. More in the mood for a weekend project? These work for that too. Honestly, sopes have become my go-to when I want Mexican food without the takeout price tag.

What Kind of Masa Harina Should I Use?

For sopes, you’ll want to use regular masa harina, which is the same corn flour used for making tortillas and tamales. The most common brand you’ll find at the grocery store is Maseca, and it works perfectly for this recipe. Make sure you’re buying masa harina and not regular cornmeal or polenta, as these won’t give you the right texture or flavor. Fresh masa from a Mexican market is even better if you can find it, but the dried masa harina from a bag will work just fine and is much more convenient for most home cooks.

Options for Substitutions

While sopes are pretty straightforward, here are a few swaps you can make if needed:

• Masa harina: This is the one ingredient you really can’t substitute – masa harina is what gives sopes their authentic corn flavor and texture. Regular flour or cornmeal won’t work the same way, so it’s worth seeking out at a Mexican grocery store or online.
• Oil for frying: You can use vegetable oil, canola oil, or peanut oil for frying. If you want to make them healthier, try cooking them on a lightly oiled griddle or comal instead of deep frying – they won’t puff up as much but will still taste great.
• Salt: Feel free to adjust the salt to your taste, or try using a pinch of garlic powder or onion powder mixed in for extra flavor in the dough.
• Water: Some people like to use warm chicken or vegetable broth instead of water to add more flavor to the masa dough. Just use the same amount and adjust consistency as needed.

Watch Out for These Mistakes While Cooking

The biggest mistake when making sopes is adding too much water to your masa dough, which will make it impossible to shape and hold together – start with less water than you think you need and add gradually until the dough feels like soft Play-Doh. Another common error is not letting the oil get hot enough before frying, which results in greasy, soggy sopes instead of crispy ones – aim for 350°F and test with a small piece of dough first. Don’t skip the initial cooking step on the griddle before frying, as this helps set the shape and prevents the sopes from falling apart in the oil. Finally, make sure to pinch up those edges while the sopes are still warm from the griddle, because once they cool down, the masa becomes too firm to shape properly.

What to Serve With Sopes?

Sopes are like little edible bowls just waiting to be filled with all your favorite Mexican toppings! I love loading mine up with refried beans, seasoned ground beef or shredded chicken, crumbled queso fresco, and a dollop of Mexican crema. Fresh toppings like diced onions, chopped cilantro, and sliced jalapeños add the perfect crunch and kick. Don’t forget a side of Mexican rice and maybe some pickled vegetables or a simple avocado salad to round out the meal – it’s basically a fiesta on a plate!

Storage Instructions

Store: Cooked sopes keep really well in the fridge for up to 4 days when stored in an airtight container. I like to layer them with parchment paper so they don’t stick together. They’re perfect for meal prep since you can make a big batch and just add fresh toppings throughout the week.

Freeze: These freeze like a dream! Just let them cool completely, then stack them with parchment paper between each one in a freezer bag. They’ll stay good for up to 3 months, which is great when you want to make a huge batch for parties or busy weeknights.

Warm Up: To bring your sopes back to life, just heat them in a dry skillet over medium heat for about 2-3 minutes per side until they’re warmed through and crispy again. You can also pop them in a 350°F oven for 5-7 minutes if you’re reheating a bunch at once.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2500
• Protein: 30-36 g
• Fat: 120-150 g
• Carbohydrates: 240-270 g

Ingredients

• 3 cups masa harina (I use Maseca brand for best authentic flavor)
• 2 cups warm water (about 100-110°F)
• 1 tbsp salt
• 1 quart frying oil (such as vegetable or canola oil)

Step 1: Prepare the Masa Dough

• 3 cups masa harina
• 1 tbsp salt
• 2 cups warm water, or as needed

In a large bowl, whisk together the masa harina and salt.

Gradually stir in the warm water while mixing, until the dough becomes smooth and holds together without being sticky.

If needed, add a little more water, one tablespoon at a time, until the desired consistency is reached.

Step 2: Shape the Sopes

• prepared masa dough from Step 1

Divide the masa dough into twelve even portions and roll each into a 2-inch ball.

Place each ball onto a piece of parchment paper and press or flatten into 1/2-inch thick circles.

It helps to keep your hands slightly damp for smoother edges.

Step 3: Heat the Oil

• 1 qt frying oil

Pour the frying oil into a deep fryer or large saucepan to a depth of about 1 inch.

Heat the oil to 400°F (200°C).

I recommend using a thermometer to maintain an accurate temperature for best frying results.

Step 4: First Fry of the Sopes

• shaped sopes from Step 2
• hot oil from Step 3

Working in batches, carefully lower a few flattened sopes at a time into the hot oil.

Fry until lightly browned, about 30 seconds per side.

Use tongs to transfer the sopes to a paper towel-lined plate to drain and cool until they can be handled, about 2 to 3 minutes.

Step 5: Shape and Finish Frying the Sopes

• partially fried sopes from Step 4
• hot oil from Step 3

While the sopes are still warm but cool enough to handle, gently pinch the edges of each sope to form a shallow raised rim, making them into little boats.

Return the sopes to the hot oil and fry again until golden and cooked through, about 1 to 2 more minutes.

Once done, drain on fresh paper towels.

For a crispier sope, I like to let them cool slightly before the second fry.