Sopes
“Thick Mexican corn masa bases with pinched edges, fried and topped with beans, meat, salsa, and crumbled cheese.”
Cheese
Lettuce
Tomato
Onion
Cilantro
Chili PepperWhere it comes from
Sopes are a traditional Mexican street food, originating from the regions of central and southern Mexico. These little corn masa bases with pinched edges are designed to hold a generous variety of toppings, making them a culinary delight. Their rustic charm and adaptability to different ingredients showcase the rich tapestry of Mexican gastronomy.
On the Palate
How it's made
5 steps · Show ↓35 min active
How it's made
5 steps · Show ↓- 15 min
In a mixing bowl, combine masa harina with water to form a dough. Knead until smooth and pliable, about 5 minutes. Divide the dough into small balls, about the size of a golf ball.
- 25 min
Flatten each ball into a thick disk, about 1/2 inch thick. Pinch the edges upward to form a small rim around each disk.
- 310 min
Heat a skillet over medium-high heat. Place the masa disks on the skillet and cook until lightly browned and firm, about 2 minutes per side. Remove and let cool slightly.
- 48 min
In a separate pan, heat oil over medium heat. Fry each sope until golden brown and crispy, about 2 minutes per side. Drain on paper towels to remove excess oil.
Watch outDon't overcrowd the pan when frying, as it will lower the oil temperature and make the sopes greasy.
- 57 min
Spread refried beans over each sope, then top with crumbled cheese, shredded lettuce, chopped onions, salsa, and a dollop of sour cream. Add any meat or additional toppings as desired.
