This recipe is for homemade sopes, Mexican sopes, a classic Mexican dish that can be served as breakfast, lunch or dinner. Have you tried it?
Cinco de Mayo is almost here, but let me tell you first, that Mexicans do not celebrate it at all. But I find it so cool that it’s celebrated here in the States; it’s like having a special day to share margarita recipes and Mexican food. I couldn’t be more excited about this!
So I hope you like this very traditional Mexican dish recipe.
How to make Mexican Sopes?
- It is really easy to make homemade Mexican sopes. The first step is to mix masa harina (corn flour) with warm water to form a soft dough.
- Then you form small balls of dough and press them to form a thick-small-tortilla. You can press the dough balls with a tortilla making presser or any dish that has a flat bottom.
- You cook this thick tortilla on a griddle over medium-high heat until it looks “dry” and the top cracks a bit. Then you flip and cook for 30 seconds more.
- When you take it out of the heat, let it sit for 30 seconds and then start pinching the edges with your fingers.
At this point, you are done with your sopes. You can store them in the fridge or freezer and just reheat before using. I don’t use oil to reheat them, but the traditional Mexican way of doing them is to fry them or use oil to re-heat them.
After those four easy steps, you are ready to start preparing your homemade sopes the way you want. You can prepare them with anything you will prepare a taco. Thick of sopes as an open taco that will taste delicious with everything you put on top.
Tips, tricks & other recipes
- You can serve this homemade sopes for breakfast, lunch or dinner. In Mexico, we eat them all the time.
- I prepared these with refried beans, shredded romaine lettuce and vegan Mexican cream and salsa.
- I prepare my Vegan Mexican crema at home. Click the link for the recipe or you could use another vegan sour cream.
- I love them with red salsa or salsa verde. Here are three recipes for salsa verde: Authentic Mexican salsa verde and Mexican salsa verde two ways.
- Sopes also taste delicious with the potato-chorizo mixture I used for the vegan pambazos.
- But any way you prepare them always finish them with Mexican pickled red onions for extra yumminess and crunch.
For me, home has always been where my family lives. I am a Mexican living in the USA, and I love both countries equally. But I do have to confess that every time I prepare Mexican food, my heart lights up a bit. I love that my kids come back from school and know that the smell of tortilla or chiles on the stove is the smell of Mexico.
So here is the recipe for the
- 2 cups masa harina
- 2 tablespoons neutral tasting oil
- 1 teaspoon salt
- 1 cup water
- Mix the masa harina with the salt and oil; little by little add the water. If you need more, just add it in subtle quantities. The idea is to achieve the consistency of a soft dough.
- Heat a pan or skillet on high heat. To cook the sopes, the skillet or pan has to be on medium-high heat.
- While heating the pan or skillet, form a ball with the masa harina dough and put it between two pieces of plastic. With a plate that has a flat bottom, apply pressure until you have a flat and even disk or a thick tortilla.
- Put each masa disk on the pan until it looks dry on top. Turn it over and leave it until cooked. As soon as you pull it out of the griddle pinch the edges with your fingers. Be careful not to burn yourself, it will be very hot.
- Repeat until done. When the sopes are ready, add a tablespoon or two of the refried beans, then some lettuce, Mexican salsa, and a dollop of cream.
- You can also add red onion or pickled onion and some sliced chiles.
This post is inspired by A Couple Cooks’ adoption story. Their story is fantastic, and it is very close to my heart. Their baby has Mexican roots, I am Mexican, and the idea of them wanting to nourish those roots touched me deeply.