Thick corn masa boats with savory toppings
Sopes
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
4
8 sopes
Difficulty
Easy
Cost
Budget
$
Sopes
Thick corn masa boats with savory toppings
★4.5(24)
Thick, round corn masa bases with pinched-up edges to hold layers of refried beans, meat, lettuce, and crema. A classic Mexican antojito that is fun to eat and endlessly customizable.
20m
Prep Time
15m
Cook Time
35m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Sopes are one of Mexico's most beloved street foods, essentially thick tortillas with raised edges that act as edible bowls. They showcase the sweet, earthy flavor of corn masa at its best.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Ingredients
- 2 cups masa harina
- 1¼ cups warm water
- 1 cup refried beans
- ½ cup crumbled cotija cheese
- 1 cup shredded lettuce
- Salsa and crema for topping
Instructions
- 1
Mix masa harina with warm water and a pinch of salt to form a smooth dough. Divide into 8 balls.
- 2
Flatten each ball into a thick disc about ¼ inch thick and 3 inches wide.
- 3
Cook on a dry griddle for 2-3 minutes per side until lightly browned.
- 4
While still warm, pinch up the edges all around to form a shallow rim, then fry in a thin layer of oil for 1-2 minutes until crispy.
- 5
Top each sope with refried beans, your choice of meat, lettuce, crema, cotija, and salsa.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Arrange on a platter for easy sharing at your next gathering
Substitutions
Cotija cheeseFeta or queso fresco
Similar salty, crumbly texture
Refried beansBlack bean puree
Lighter alternative with great flavor
Tips & Storage
Pro Tips
Pinch the edges immediately after the first cook while the masa is still pliable.
Keep finished sopes warm in a low oven while you cook the rest.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store unfilled cooked sopes for up to 2 days. Fill just before serving.
Reheating
Re-crisp unfilled sopes in a skillet or 375°F oven for 5 minutes before topping.
Nutrition Facts
Per serving (10mg) · 4 servings
Calories260
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein8g
Carbohydrates8g
Fat38g
Fiber440mg
Sugar4g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between a sope and a gordita?
- Sopes have pinched edges and are topped; gorditas are thicker, split open, and stuffed.
- Can I make these ahead?
- Yes, cook and shape the sopes, then fry and top just before serving.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →