Sopes are a traditional Mexican dish showcasing Mexican street food’s richness with its unique blend of flavors and textures. These thick, hand-formed corn dough bases, or masa, are slightly pinched around the edges to create a small rim, holding a delicious array of toppings. Typically, sopes are topped with refried beans, crumbled cheese, lettuce, onions, salsa, sour cream, and meats such as shredded chicken, ground beef, or chorizo.
Perfect as a snack or a hearty meal, sopes offer a delightful alternative to the usual tacos and burritos, allowing diners to experience a different side of Mexican cuisine. Each bite delivers a satisfying crunch followed by the savory and refreshing taste of the toppings, making soups a popular choice at local eateries and international kitchens. Enjoy sopes at any time of the day for a genuine taste of Mexico, packed with flavor and crafted with love.
AuthorJulia ForesekCategoryAppetizers & Starters, MexicanMake the Dough:
In a large bowl, combine masa harina and salt. Gradually add warm water and knead until the dough is smooth and pliable. If the dough is too sticky, add a little more masa harina; if it's too dry, add more water, one tablespoon at a time.
Form the Sopes:
Divide the dough into golf-ball-sized pieces and roll them into smooth balls.
Press each ball down to form thick discs, about 1/2 inch thick. Pinch the edges to create a small border.
Cook the Sopes:
Heat a skillet or griddle over medium-high heat. Cook the sopes for about 1-2 minutes on each side until they're lightly browned and slightly puffed.
Remove from heat and, while still warm, use your fingers to pinch the sides to make a more pronounced edge.
Add Toppings:
Spread a layer of refried beans on the top of each sope.
Add your choice of meat and any combination of lettuce, tomatoes, cheese, sour cream, salsa, cilantro, and avocado.
Serve:
Serve the sopes immediately while they're still warm.
Ingredients
Directions
Make the Dough:
In a large bowl, combine masa harina and salt. Gradually add warm water and knead until the dough is smooth and pliable. If the dough is too sticky, add a little more masa harina; if it's too dry, add more water, one tablespoon at a time.
Form the Sopes:
Divide the dough into golf-ball-sized pieces and roll them into smooth balls.
Press each ball down to form thick discs, about 1/2 inch thick. Pinch the edges to create a small border.
Cook the Sopes:
Heat a skillet or griddle over medium-high heat. Cook the sopes for about 1-2 minutes on each side until they're lightly browned and slightly puffed.
Remove from heat and, while still warm, use your fingers to pinch the sides to make a more pronounced edge.
Add Toppings:
Spread a layer of refried beans on the top of each sope.
Add your choice of meat and any combination of lettuce, tomatoes, cheese, sour cream, salsa, cilantro, and avocado.
Serve:
Serve the sopes immediately while they're still warm.
Notes
Perfect Wine Pairing:
- Cava: The refreshing effervescence of a Spanish Cava can cleanse the palate between bites, especially if the sopes are topped with spicy ingredients.
- Riesling: A dry Riesling, with its crisp acidity and fruity notes, pairs nicely with the richness of the sopes and can balance the heat from the salsa.
