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Home » Recipes » Mexican » How to Make Mexican Sopes + VIDEO

How to Make Mexican Sopes + VIDEO

September 26, 2019 By Maggie Unzueta 18 Comments

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

These delicious Mexican Sopes will make your mouth water. Top these little corn masa platters with all the stuff that matters.
Jump to Recipe Print Recipe
A sope topped with carne asada, lettuce, tomatoes, and cotija cheese.

A sope topped with carne asada, lettuce, tomatoes, and cotija cheese.

What is in a Sope?


Mexican Sopes are corn masa cakes that are usually topped with beef, pork, or chicken.

Some people will add refried beans before adding the meat. They are then topped with shredded lettuce, diced tomatoes, cheese, and salsa.

Making Mexican Sopes is a lot easier than you think. If you know how to make corn tortillas, you can make this recipe.

Don’t Forget to Watch the Video on How to Make Sopes.

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.

How to Make Mexican Sopes

  • Mix masa harina and water.
  • Enough to make a soft dough.

Once the dough comes together, knead it slightly. It should look like wet sand. Let the dough rest for a few minutes, then proceed to the next steps.

Pro Tip: Salt is completely optional. You can add 1/4 teaspoon to this recipe, if desired.

Other Masa Harina recipes:
Breakfast Gorditas
Tlacoyos
Masa for Tamales

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

  • Start with a ball. Bigger than a golf ball.
  • Put the ball in the center of the plastic wrap inside a tortilla press.
  • Press down gently
  • The masa should still be thick not thin like a tortilla.
  • Remove from the plastic wrap.
  • Fry the masa.

If you press down too hard on the tortilla press, you will end up with tortillas. No worries. Form the ball again with the same masa, and try it again.

No tortilla press? You can also do this by hand like a gordita.

Frying is optional too. For “healthier sopes,” you can bake them in a 400 degrees F oven for 15 minutes.

FYI: Forming the sope with a paper towel will help soak up some of the excess oil from the frying.

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

  • Pinch the edges of the sopes while they are warm.
  • Don’t do this while they are hot, or you will burn yourself.

You’re making fried corn masa cakes in the shape of a bowl or a crater.

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

Are Sopes gluten free?


Yes! Masa Harina is made from corn. Therefore, sopes are gluten free. However, depending on what toppings you use, it might not be gluten free.

Fried Mexican sopes lined up on a kitchen towel.

Once they are ready, set them up on a towel. This will make serving a lot easier.

Entertaining Idea: Make the sopes ahead of time, and serve them with the toppings buffet style.

They also freeze well. Pull them out when you’re about to have a party or special dinner.

What is the difference between a gordita and a Sope?

  • Gorditas are sliced in half to make a pocket then stuffed.
  • A sope is pinched around the rim to create a crater then topped with your favorite ingredients.

Here’s a thought: Make smaller Picaditas for appetizers like pizza bites.

A sope topped with carne asada, lettuce, tomatoes, and cotija cheese.

How Long Do Sopes Last

  • In the fridge, Mexican Sopes will last up to 7 days.
  • In the freezer, sopes will last up to 6 months.

How do you heat premade Sopes?


Oven Method: Preheat oven to 400 degrees F. Bake for 15 minutes.
Stovetop: Heat oil and fry the sopes for a few minutes. Drain the excess oil.

Ideas for Toppings:
Picadillo
Chorizo con Papas
Carne Asada
Salpicon de Pollo
Refried Beans

Once you have added your meat, top it off with lettuce (or shredded cabbage), tomatoes, cheese, and your favorite salsa.

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

A sope topped with carne asada, lettuce, tomatoes, and cotija cheese.
Print Recipe
5 from 9 votes

Sopes (or Picaditas)

These delicious Mexican Sopes will make your mouth water. Top these little corn masa platters with all the stuff that matters.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Lunch or Dinner
Cuisine: Mexican
Servings: 12
Calories: 52kcal
Author: Maggie Unzueta

Ingredients

  • 1 1/2 cup masa harina
  • 1 1/4 cup warm water
  • 1/4 tspn salt (optional)

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!

Notes

Depending on the region in Mexico, this recipe is also referred to as “picaditas” or “picadas.”
The masa should look like wet sand. 
Using a paper towel to pinch the edges will help soak up some of the oil from the frying. 
For “healthier sopes,” you can bake them in a 400 degrees F oven for 15 minutes.
 

Nutrition

Nutrition Facts
Sopes (or Picaditas)
Amount Per Serving
Calories 52 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 9mg0%
Potassium 37mg1%
Carbohydrates 11g4%
Fiber 1g4%
Protein 1g2%
Vitamin A 30IU1%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!


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Filed Under: Mexican Tagged With: corn, easy recipe, Gluten Free, masa harina, Mexican, Mexican food, vegetarian

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Comments

  1. Marysa says

    September 28, 2019 at 6:03 am

    These sound delicious! I haven’t had sopes before, but I like Mexican food a lot. It would be fun to try to make, and what a versatile meal because you could customize it however you like.

    Reply
  2. Kelli A says

    September 28, 2019 at 7:19 am

    5 stars
    So I have always wanted to know how to make a gordita shell, this is perfect! Never tried sope before but definitely want too!

    Reply
  3. Jocelyn @ Hip Mama's Place says

    September 28, 2019 at 2:16 pm

    I have never heard of Mexican sopes before nor have tried one. Now I learned something new! I love that you can use different types of toppings on them!

    Reply
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