Mexican

Serving

Mexican Kid-friendly

Sopes

Name: Sopes
Total time: 60 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups masa harina; 1.5 cups warm water; 1/2 tsp salt; 1 cup vegetable oil, for shallow frying; 1 cup warm refried beans; Toppings: Shredded chicken/beef, shredded lettuce, crema, Cotija cheese, salsa

A traditional Mexican dish consisting of a fried masa base with savory toppings.

60 minutes

Serves 4

21 min prep

33 min cook

Contains common allergens

Dairy

In the app, Listahan checks these against your household automatically.

Good to know

Crispy

Matched from this dish's own ingredients and timing. Browse more: crispy recipes

Instructions

6 steps

1
Mix Dough: In a bowl, combine the masa harina and salt. Gradually add the warm water, kneading with your hands until a soft, smooth dough forms that doesn't stick to your hands.
2
Form Patties: Divide the dough into golf-ball-sized portions. Roll each into a ball, then flatten it between your hands into a 1/4-inch thick patty (about 3 inches wide).
3
Pinch Edges: Heat an ungreased griddle over medium heat. Cook each patty for 1 minute per side just to set the dough. Remove from heat and, while still hot, pinch the edges upward to create a small rim or "boat" shape.
4
Fry Sopes: Heat the vegetable oil in a skillet over medium-high heat. Carefully place the formed sopes in the oil and fry for 1-2 minutes per side until lightly golden and crispy. Drain on paper towels.
5
Add Base Layer: Spread a generous tablespoon of warm refried beans inside the rim of each fried sope.
6
Garnish and Serve: Top the beans with your choice of shredded meat, a mound of shredded lettuce, a drizzle of Mexican crema, crumbled Cotija cheese, and a spoonful of salsa. Serve immediately while the base is warm and crunchy.

Sopes — plated and served — Serving moment. How Sopes looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

80/100

Good fit for most families

Allergen-friendly 90

Kid-friendly 85

Weeknight-easy 64

Budget-friendly 86

Great leftovers 93

Pantry-friendly 58

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

775

Calories

10 g

Protein

58 g

Carbs

57 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Sopes are thick, hand-formed masa cakes with a pinched raised rim, a pillar of Mexican antojitos sold from market stalls and street carts across the country. The signature lip is pinched up by hand right after a quick griddle cook so it can hold a load of beans, meat, salsa, and cheese without sliding off. They sit somewhere between a tostada and a tlacoyo, prized for the contrast between a crisp-edged base and a soft, tender middle.

Listahan note

This version keeps the masa simple with just corn flour and water, focusing on getting the rim pinched and the base griddled crisp before you load it up.

Technique cues

Keep the masa dough covered with a damp towel as you work so it stays pliable and the edges do not crack when you pinch the rim.
Griddle the discs first, then pinch the rims while still hot, since cold masa tears instead of folding cleanly.
Give the formed sopes a shallow pan-fry in a little oil before topping so the base crisps and stays sturdy under the toppings.

Kitchen flow

Parallel prep: Warm the beans and meat while you griddle and pinch the masa bases so assembly is fast.
Make-ahead: Form and griddle the bases earlier in the day, then crisp them in oil and top just before serving.
Leftover move: Re-crisp plain leftover bases in a dry skillet and use them as mini tostadas for any topping.
Cleanup rhythm: Lay out toppings in small bowls as a station so the table assembles their own and you only wash a griddle.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

masa harina

dough base

Purpose: Nixtamalized corn flour gives sopes their distinctive sweet-earthy corn flavor and the structure to hold a thick cake.

Handling: Mix with warm water to a soft, smooth, play-dough texture that does not crack at the edges.

Adaptation: Fresh masa from a tortilleria, if you can find it, makes an even more tender sope.

refried beans

spreadable base layer

Purpose: A schmear of warm beans glues the toppings to the masa and adds creamy richness.

Handling: Warm until spreadable and loosen with a splash of water if too stiff.

Adaptation: Black bean puree or a thin layer of mashed avocado works for the same anchoring effect.

shredded chicken or beef

protein topping

Purpose: A pile of seasoned shredded meat turns the sope from a snack into a meal.

Handling: Warm precooked shredded meat with a little salsa so it is moist and seasoned.

Adaptation: Chorizo, tinga, or sauteed mushrooms make great meat-free or different-protein options.

queso fresco

finishing cheese

Purpose: This mild, crumbly fresh cheese adds a salty, cooling contrast to the warm base.

Handling: Crumble over the top just before serving.

Adaptation: Cotija is saltier and sharper, or use a mild feta in a pinch.

salsa verde

bright sauce

Purpose: The tangy tomatillo salsa cuts the richness and ties the layers together.

Handling: Spoon over the assembled sope right before eating so the base stays crisp.

Adaptation: Any red table salsa or a squeeze of lime plus hot sauce works.

shredded lettuce

fresh crunch

Purpose: A handful of crisp lettuce gives lightness and texture against the dense masa.

Handling: Thinly shred and add just before serving.

Adaptation: Finely shredded cabbage holds up even better and stays crunchy longer.

Technique notes

Press the masa between two pieces of plastic or a split freezer bag for even, crack-free discs.
A cast-iron comal holds steady heat so the bases brown evenly without scorching.
Fry the bases in just a thin film of oil rather than deep oil to keep them sturdy but not greasy.

Ingredient swaps

Gluten-free direction: Masa harina is naturally gluten-free, so check only that your beans and salsa are made without wheat additions.
Vegetarian direction: Top with beans, sauteed nopales or mushrooms, cheese, and salsa for a fully meat-free sope.
Lighter direction: Skip the pan-fry and serve the bases straight off the comal for a softer, lower-fat version.

Serve alongside

Arroz Rojo (Mexican Rice)
pickled jalapenos and carrots
Mexican street corn salad
avocado and radish slices
agua fresca de horchata
tamarind agua fresca
Mexican Coca-Cola

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Store plain griddled bases in the fridge for up to three days, wrapped so they do not dry out.
Re-crisp in a dry or lightly oiled skillet rather than the microwave, which makes them tough.
Assembled sopes do not keep well, so top only what you will eat right away.

Equipment

cast-iron comal or heavy skillet
tortilla press or flat-bottomed pan for pressing
small bowls for a topping station
spatula for flipping and frying

Make this household-aware

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