Authentic Mexican Sopes Recipe: How to Make Sopes at Home

Follow this crispy Mexican Sopes Recipe to learn step‑by‑step directions and tips to make this traditional dish. Once you master these masa boats, you’ll be able to load them with tasty toppings for a great appetizer, lunch or dinner.

Every year my mom would ask what I wanted for my birthday. While I loved her enchiladas and molletes, more often than not my answer was sopes. There was something about crispy, fried masa piled high with toppings and a bright, spicy salsa that made them feel special — the perfect birthday treat.

My mom usually topped hers with mashed avocado, homemade refried beans, crisp lettuce and tomatoes. The beauty of sopes is that once you learn to make the thick, round masa shells you can customize them with any toppings you prefer.

Below you’ll find clear steps, useful tips and variations so you can make authentic, crispy sopes at home.

What are Sopes?

Sopes (pronounced soh-pehs) are made from corn masa and water, like corn tortillas, but are thicker and have a raised ridge around the edge. After shaping they are lightly fried so the exterior becomes crisp while the inside stays tender. Sopes are a classic Mexican antojito — a small snack or street food — and are often eaten by hand, similar to a tostada.

They are sometimes called picaditas or pellizcadas and are closely related to other regional specialties such as memelas and huaraches.

Why You’ll Love This Recipe

• Few ingredients: The sope shell requires only masa harina, water and a pinch of salt.
• Great texture: Crispy outside, soft inside — a perfect contrast.
• Highly customizable: Top with beans, meat, cheese or vegetables.
• Versatile: Works as an appetizer or main dish for lunch or dinner.
• Filling: Thick masa plus toppings make sopes satisfying.
• Gluten‑free: Corn is naturally gluten‑free; use certified masa harina if you need to avoid cross‑contamination.

Ingredients

• Masa harina: The same corn flour used for tortillas.
• Warm water: To hydrate the masa and form a pliable dough.
• Pinch of salt (optional): Add if you prefer a touch of seasoning in the dough.
• Oil for frying: A neutral oil with a high smoke point (avocado or vegetable oil) works well.

Refer to the recipe card for exact quantities and serving information.

How to Make Sopes

1. Prepare the dough

• Combine masa harina and salt (if using). Gradually add warm water and mix by hand.
• Knead until the dough is soft and pliable but not sticky; adjust with a little water or masa if needed.

2. Form the discs

• Preheat a comal or skillet over medium heat.
• Line a tortilla press or the bottom of a plate with two sheets of plastic or parchment.
• Roll portions of dough into golf‑ball sized balls (about 1½” diameter).
• Press each ball to ¼”–½” thickness and roughly 4″–4½” across. They should be thicker than a tortilla so they hold toppings.

3. Par‑cook on the comal

• Peel off the plastic and place the thick discs on the hot comal.
• Cook about 30 seconds per side — the discs will still be slightly raw but set enough to handle.

4. Pinch the edges

• Remove the discs to a work surface. While still hot, gently pinch the outer edge to form a short raised border that will hold toppings.

5. Fry the sopes

• In a skillet or cast iron pan add about 1/4″ of oil and heat over medium until hot but not smoking.
• Fry the sope shells in batches, about 1–2 minutes per side, until golden and crisp. Spoon hot oil onto the center to help it crisp.
• Drain on paper towels or a wire rack to remove excess oil.

6. Top and serve

• Add your favorite toppings and serve immediately so the masa stays crisp.

How to Serve

Sopes are perfect as an appetizer or a main. Popular toppings include shredded chicken, carne asada, picadillo, refried beans, papas con chorizo, crumbled queso fresco, salsas, shredded lettuce and diced tomato. Garnish with crema, chopped onions or fresh cilantro as you like.

Storage and Reheating

Once topped, sopes are best eaten right away; toppings will make the masa soggy if left too long. To store shells, cool completely and refrigerate in an airtight container lined with paper towel for up to 2 days. For longer storage, freeze with parchment between each sope for up to 3 months and thaw in the refrigerator before reheating.

Reheat in a 350°F (175°C) oven about 5 minutes until warmed and slightly crisp, or warm 2–3 minutes per side on a dry comal or skillet.

Tips and Variations

• You can skip the comal step and pinch the edges of raw discs, then fry directly, but par‑cooking reduces oil absorption.
• Pinch the edges while the discs are hot so the masa lifts easily — take care not to burn your fingers.
• Maintain medium heat while frying so the sopes cook through without burning. Adjust the burner as needed between batches.
• If you prefer not to fry, cook the discs on the comal for about one minute per side, pinch the edges and top without frying. They will be less crispy but still delicious.

FAQ

I hope you enjoy this recipe. If you try it, leave a comment and rating. Below is the recipe card with measurements, cook times and notes to help you prepare perfect sopes at home.

Recipe