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Sopes are one of the most comforting and crave-worthy Mexican dishes you can make at home. With their golden, crispy edges, soft centers, and endless topping possibilities, these thick masa corn cakes are the perfect balance of rustic and delicious.
If you love classics like my White Chicken Enchiladas or Shredded Beef Enchiladas, you’ll fall for Sopes in a heartbeat. They have that same rich, satisfying flavor — only this time, it’s all built on a sturdy, toasty masa base that’s crisp on the outside and tender in the middle.
Why this recipe is so delicious: The combination of lightly fried masa cakes, creamy refried beans, and savory toppings hits every texture and flavor note — crunchy, soft, rich, and bright. Whether you load them with Pork Carnitas, Shredded Chicken, or just refried beans and cheese, these little corn cakes are endlessly customizable and unbelievably satisfying.
✨ Pull out your skillet — we’re making one of Mexico’s most beloved street foods right at home!
What Are Sopes?
Sopes are thick Mexican corn cakes made from masa harina, similar to tortillas but sturdier and shaped with raised edges to hold toppings. They’re lightly cooked, then fried until golden—crispy outside, soft inside—and piled high with refried beans, meat, cheese, and fresh garnishes. Simple, rustic, and endlessly customizable, sopes are one of Mexico’s most beloved street foods.
✨ Before You Begin
✨ Use the right masa: Be sure you’re using masa harina (corn flour for tortillas), not cornmeal or corn flour — they’re completely different and won’t form the right texture.
✨ Check your dough texture: The dough should feel like soft play-dough — smooth, pliable, and easy to shape. If it’s crumbly, add a splash of warm water; if it’s sticky, sprinkle in a little more masa.
✨ Keep it covered: Masa dries quickly, so always keep your dough balls under a damp towel while you work.
✨ Shape while warm: After the first skillet cook, pinch the edges right away to form that signature rim — once they cool, they’ll crack instead of shaping.
✨ Prep toppings ahead: Have your refried beans, shredded meat, cheese, and veggies ready so you can assemble while the shells are still warm and crisp.
Sopes Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
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Masa Harina: The heart of every sope! It’s a nixtamalized corn flour that gives sopes their authentic flavor and texture. Warm water helps it hydrate evenly — think play-dough texture: soft, pliable, not sticky.
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Salt: A touch of seasoning so your dough isn’t bland.
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Warm Water: Start with 1¾ cups and adjust as needed — humidity affects how much you’ll use.
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Lard or Shortening (optional): Adds a touch of richness and helps the edges crisp beautifully when frying.
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Oil: For lightly greasing the griddle and frying the finished shells.
Toppings (choose your favorites!):
Refried Beans, Pork Carnitas, Shredded Chicken or Beef, Lettuce or Cabbage, Pico de Gallo, Mexican Crema or Sour Cream, Monterey Jack or Queso Fresco, and Sliced Radishes for color and crunch.
⭐ Pro Tips for Perfect Sopes
✨ Hydration is key: Masa harina takes a few minutes to absorb water, so knead before adding more. The dough should be pliable and smooth, not sticky or crumbly. If there’s any real trick to making Sopes, it’s in making sure you have the correct amount of moisture. Masa harina actually takes some time to fully absorb water, so be sure to knead it for a few minutes before deciding to add more. The sopes just won’t hold up to cooking if they’re too wet. Just like any other bread dough, humidity can make you need more or less water on any given day.
✨ Make ahead: After the dry-skillet step, freeze the shells in a single layer, then fry when ready for a fresh-tasting meal in minutes.
✨ Use what you have: These make the best use of leftovers — shredded chicken, roasted veggies, or even chili!
✨ Shape while warm: Pinching the edges while the sopes are still warm helps the rim set and hold its shape for toppings. Some recipes suggest leaving the pieces of masa flat for the first cooking, pinching the edges while it’s warm, then frying. This can help the edges hold their shape better and allow you to flip them during the frying process for crispy perfection.
✨ Press alternatives: No tortilla press? Use a pie plate or cutting board between plastic sheets. Even pressure is the secret.
How To Make Sopes
Making sopes might sound fancy, but it’s wonderfully simple once you get started — promise!
Mix your masa harina, salt, and warm water until the dough feels like soft play-dough. Let it rest for a few minutes, then divide it into small balls. Flatten each between two sheets of plastic using a tortilla press (or plate) into ¼-inch-thick rounds. Cook them on a hot, lightly-oiled skillet until both sides are set and lightly browned.
Now, for the fun part: while the dough is still warm, gently pinch the edges to form a raised rim. This little “wall” will hold your toppings later. After shaping, fry each sope in hot oil or melted lard until golden and slightly crisp on the bottom. Drain on paper towels, spread with refried beans, pile on your favorite toppings, and enjoy!
💡 Once you try homemade sopes, you’ll see why they’re such a beloved street food — simple, rustic, and downright crave-worthy.
✦ Frequently Asked Questions
✦ Do I need a tortilla press?
No! A tortilla press makes things quick, but you can use a flat plate or pie dish between plastic sheets. The goal is even thickness and a gentle press — don’t flatten them too thin.
✦ How do I know if the dough is hydrated correctly?
When you press a ball of dough, it should stay smooth without cracking. If it cracks, add a tablespoon of water. If it sticks to your fingers, sprinkle in a touch more masa.
✦ Can I make sopes ahead or freeze them?
Yes! After cooking them on the dry skillet, cool completely and freeze in layers with parchment. When you’re ready, thaw and fry to golden perfection.
✦ What are the best toppings?
Traditionally, you start with refried beans, then add seasoned meat like Carnitas or Chicken Tinga, plus lettuce, crema, cheese, and sliced radishes. But don’t stop there — grilled veggies or black beans are great vegetarian swaps.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
What to Serve With Sopes
Fresh + Crisp Sides
Bright flavors balance these hearty sopes beautifully. Try my Southwest Salad, Pineapple Coleslaw, Fajita Veggies, or 1905 Salad for cool crunch and color.
Cozy
Round out the meal with Mexican Corn Salad, Mexican Rice, Charro Beans, or Mexican Cornbread — they make the perfect partners.
Sweet Finishes
End on a sweet note with Rum Pineapple Upside Down Cake, Polvorones, Biscochitos, or Frescas Con Crema.
More Yummy Mexican Dishes
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Sopes
Ingredients
Sopes:
- 2 Cups Masa Harina
- 1 Teaspoon Salt
- 1 3/4 Cups Water
- As Needed Corn Oil
- 1/2 Cup Lard or Shortening
Optional Toppings:
- Refried Beans
- Carnitas or Leftover Shredded Pork
- Leftover Shredded Beef
- Leftover Shredded Chicken
- Lettuce or Cabbage Shredded
- Pico de Gallo
- Mexican Crema or Sour Cream
- Monterey Jack Cheese Shredded
- Radishes Thinly Sliced
Instructions
- In a medium bowl, blend the Masa harina and salt. Add the water and fold in with a rubber spatula. Keeping the dough in the bowl, knead the mixture with your hands, until the dough becomes soft, and uniform in texture, about 1-2 minutes. The dough should be similar to the texture of Playdoh--not too sticky, not to dry. Cover with a damp dish towel and allow the dough to rest 5 minutes.
- Roll the dough into 12 equal balls. Keep covered with the damp towel.
- Line a cookie sheet with 3-4 layers of paper towels and set aside.
- Heat up a griddle or 12 inch skillet. Wipe griddle with a very light coating of corn oil. Cut two sides of a 1 quart ziploc bag, leaving the bottom connection intact.
- Working with one ball of dough at a time, open the ziplock (like a book) placing one side directly flat on a tortilla press, place one ball of dough in the center then cover the top of the ball of dough with the top part of the ziplock and gently press the dough flat into a 3 1/2 inch diameter circle. They should be about 1/4 inch thick.
- Place directly on hot griddle/skillet and cook on medium-low until the bottom is set and begins to have brown spots. Turn them and cook until the other side begins to brown as well. Remove from griddle and quickly pinch edges to form a 1/2 inch rim around the edges. Place on a baking rack.
- In a 12 inch skillet with straight sides, melt lard or shortening over medium high heat. When the lard/shortening is hot, add half the grilled sopes, flat side down, without crowding the pan. Cook until bottoms of the sopes are golden, about 2-3 minutes. Carefully turn sopes and continue to cook until the sides of the sopes are golden (center won't get much color), another 2-3 minute. Drain on paper towel lined cookie sheet.
- Assembly: spread warm sopes with warmed refried beans then top with pork, chicken, or beef, lettuce or cabbage, Pico de Gallo, Mexican Crema or Sour Cream, Cheese and Radishes.
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ty for the good directions. I will try. have tried previously and failed. bit do love them.
Hi Natalie! You’re so welcome. They do take a bit of practice. I hope you enjoy 🙂