Thick round masa cakes pinched around the edges to form a small wall, then fried until crispy and topped with refried beans, shredded chicken, lettuce, crema, and salsa. These handheld vessels are a beloved Mexican antojito that delivers satisfying crunch and layers of flavor in every bite.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Mix masa harina with warm water and salt in a bowl, kneading for three to four minutes until the dough is smooth and pliable. It should feel like soft modeling clay and not crack when pressed flat between your palms.
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2
Divide the dough into eight equal balls and flatten each into a thick disc about eight centimeters in diameter and one centimeter thick. These should be noticeably thicker than regular tortillas to hold their shape during cooking.
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3
Cook the discs on a hot dry comal or griddle for three minutes per side until light golden spots appear and the surface feels firm. Remove from heat while still warm and pliable enough to shape the characteristic raised edges.
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4
While the cooked discs are still warm, carefully pinch the edges upward all around the circumference to create a small raised border about one centimeter high. This wall will hold the toppings and prevent salsa from running off.
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5
Fry the shaped sopes in a shallow layer of hot oil for two minutes per side until the exterior becomes golden and crispy. The inside should remain slightly soft while the outside develops a satisfying crunch that contrasts with toppings.
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6
Spread warm refried beans inside each sope, top with shredded chicken, lettuce, crema, cotija cheese, red salsa, and diced avocado. Serve immediately while the base remains crispy, as sopes are best enjoyed within minutes of assembly.
Did You Know?
The word sope may derive from the sound the masa makes when it hits the hot comal. Mexican grandmothers traditionally pinch the edges of the warm masa with their bare fingers, a skill that takes years to perfect without burning oneself.
Chef's Notes
Equipment Tips
- comal or griddle
- skillet
- mixing bowl
The Story Behind Sopes
Sopes represent one of the oldest forms of Mexican corn cookery, predating the Spanish conquest by centuries. These thick masa cakes evolved from the simple corn cakes that sustained Mesoamerican civilizations. The technique of pinching raised edges to hold toppings is a uniquely Mexican innovation that transforms a flat cake into an edible vessel. Different regions call them by different names: gorditas, picaditas, or pellizcadas. Sopes became a cornerstone of the antojito tradition, the Mexican equivalent of street food appetizers, appearing at markets and family gatherings throughout the country.
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