Authentic Mexican Sopes Recipe

This authentic Mexican sopes recipe shows you how to make crispy corn masa cakes from scratch. Add your favorite toppings and enjoy!

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A Mexican sope topped with grilled beef, chopped lettuce, diced tomatoes, and shredded cheese is served on a white plate. In the background are fresh lettuce, tomatoes, and a bowl of green sauce—classic flavors of Mexican sopes.

Mexican sopes are thick corn masa cakes with raised edges that are made for holding all your favorite toppings.

Picture thick corn tortillas but with edges.

Crispy on the outside and soft on the inside, they’re a delicious foundation for refried beans, meat, cheese, and more!

Once you learn the technique, you’ll be making this traditional Mexican favorite again and again.

A collage of two pictures. One with water pouring into masa harina and the other of the dough that forms once it is mixed together.

Table of Contents

1 👩🏼‍🍳 Instructions
2 Instead of frying
3 🙋🏻‍♀️ Frequently Asked Questions
4 🫙 Storage and Reheating
5 💡 Ideas for Toppings
6 😋 Hungry for More?
7 Authentic Mexican Sopes

👩🏼‍🍳 Instructions

In a large bowl, combine the masa harina, warm water, and salt, if using.
Mix until the water is absorbed and a soft dough forms.
Add only enough water to bring the dough together.
The dough should resemble the texture of wet sand and feel soft but not sticky.
Cover the dough and let it rest for 15 minutes, if time allows.
Knead the dough for about 2 minutes until smooth.

Masa harina is a type of corn flour that has gone through a highly alkaline solution, giving it a particular taste. In Mexico, we use it to make masa for tamales, Mexican gorditas, tlacoyos, Mexican huarches, and other traditional Mexican dishes.

A collage of how to form the dough for a sope using a tortilla press.

Heat the oil in a heavy skillet over medium heat.
Divide the dough into small balls, about the size of a large golf ball.
Line a tortilla press with plastic wrap or pieces cut from a large zip-top bag.
Place one dough ball in the center of the tortilla press.
Cover with the second piece of plastic and gently press to form a thick tortilla. Do not press it completely flat.
If you don’t have a tortilla press, flatten the dough by hand, similar to making a gordita.
Carefully place the sope into the hot oil.
Fry for 1 minute, then flip and fry for another minute.

Instead of frying

Brush oil on a hot griddle. Place the uncooked sope on the griddle. Once it’s ready to flip (about 2 minutes), flip it and brush the cooked side with oil. Make sure it’s crispy before removing from the pan. Or bake in a 400°F oven for about 15 minutes. Brush a little oil on them so they can crisp up.

A hand pinching the edge of the fried corn cake to form the sope.

Transfer the sope to a paper towel-lined plate to drain excess oil.
While the sope is still warm (but cool enough to handle), gently pinch the edges with your fingers to create a raised rim.
Repeat with the remaining dough. Fill with your favorite toppings and serve immediately.

Warning: Please be careful when doing this. My mom didn’t let them cool long enough, and she burned herself. To this day, she refuses to make them. It’s best to wait a few minutes before attempting to pinch the sides.

Fried Mexican sopes lined up on a kitchen towel.

🙋🏻‍♀️ Frequently Asked Questions

What is a sope?

A sope is a traditional Mexican corn masa cake with raised edges that hold toppings like refried beans, meat, cheese, lettuce, salsa, and crema. Depending on the region of Mexico, they’re also known as picaditas or picadas.

Can I make sopes without a tortilla press?

Yes! Simply flatten each ball of dough by hand until it’s about ¼-inch thick. They don’t have to be perfectly round.

Can I bake sopes instead of frying them?

Absolutely. For a lighter version, bake the sopes in a 400°F oven for about 15 minutes before adding your favorite toppings.

How do I know if my masa is the right consistency?

The dough should be soft and pliable, similar to wet sand. If it cracks easily, add a little more water. If it’s too sticky, add a bit more masa harina.

🫙 Storage and Reheating

Store cooked, unfilled sopes in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months with parchment paper between each sope to prevent sticking.
Reheat them in a skillet over medium heat, in a 350°F oven for 8 to 10 minutes, or in an air fryer until warmed through and lightly crisp. Add your toppings just before serving for the best texture.

A plate with a Mexican sope topped with refried beans, lettuce, diced tomatoes, and shredded cheese—perfect on top of Mexican sopes. In the background, there’s a salad on a blue plate and a small bowl of green sauce on a wooden table.

💡 Ideas for Toppings

Making authentic Mexican sopes at home is easier than you might think. Their crispy exterior, soft center, and endless topping possibilities make them one of the most versatile dishes in Mexican cuisine.

Homemade sopes are always a delicious way to bring authentic Mexican flavors to your table. Pile them high and enjoy!

😋 Hungry for More?

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Did you make this recipe? Please rate the recipe below!

Authentic Mexican Sopes

This authentic Mexican sopes recipe shows you how to make crispy corn masa cakes from scratch. Add your favorite toppings and enjoy!

5 from 10 votes

Print Pin Rate

Course: Appetizer, Lunch or Dinner

Cuisine: Mexican

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 135kcal

Author: Maggie Unzueta

Ingredients

▢ 1 ½ cup masa harina
▢ 1 ¼ cup warm water
▢ ¼ teaspoon salt (optional)
▢ ½ cup oil

Instructions

In a large bowl, combine the masa harina, salt (if using), and water.
Mix well until the water is absorbed and a soft ball of dough forms.
Only add the water that is necessary to form the dough.
Cover the masa and let it rest for 15 minutes. (Optional but preferred)
Knead the dough slightly. About 2 minutes.
Heat the oil in a heavy skillet.
Form a small ball from the dough, the size of a large golf ball.
Open the tortilla press and place a large piece of plastic wrap. Or, use a cut up large gallon-size Ziploc plastic bag.
Place the ball into the center of the tortilla press and in between the two pieces of plastic wrap.
Cover the ball with the other half of the plastic wrap.
Close the tortilla press and press down gently.
Don’t press all the way down completely. You basically are making a thick tortilla.
If you don’t have a tortilla press, you can do this by hand. Just like a gordita.
Fry for 1 minute. Flip and fry for 1 more minute.
Remove from the oil and drain any excess oil on a paper towel.
While the sope is warm (not hot, or you’ll burn yourself), with two fingers, pinch around the edge to form a crater.
Repeat until there is no masa left.
Add toppings and enjoy!

Video

Notes

Depending on the region in Mexico, this recipe is also referred to as “picaditas” or “picadas.”

Instead of frying:

Brush oil on a hot griddle. Place the uncooked sope on the griddle. Once it’s ready to flip (about 2 minutes), flip it and brush the cooked side with oil. Make sure it’s crispy before removing from the pan.
You can also bake them in a 400 degrees F oven for 15 minutes. Brush a little oil on the sopes so they can crisp up.

Using a paper towel to pinch the edges will help soak up some of the oil from the frying.