Sopes (or Picaditas)

5 from 10 votes

These delicious Mexican Sopes will make your mouth water. Top these little corn masa platters with all the stuff that matters.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Lunch or Dinner

Cuisine: Mexican

Servings:

Calories: 52kcal

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!

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.