Sopes

Sopes are one of the most popular antojitos in Mexico. Crispy masa cakes are slathered with a layer of creamy refried beans, then topped with garnishes like fresh salsa, vegetables, avocado, queso, and so much more! Serve them with a cold agua fresca for a satisfying snack!

Mexican Sopes on a Plate.
You can make sopes so many ways!

❤️ Why you’ll love this recipe

  • Crispy: Each sope is golden and crispy on the outside yet soft and tender on the inside. Plus, it’s topped with fresh and crunchy vegetables and other toppings!
  • Easy: All you have to do is press the dough, cook it, and add your favorite garnishes! You can even have a build-your-own sopes night with friends and family.
  • Flavor-packed: There are so many flavors and textures in this recipe, from nutty corn tortillas, refreshing cashew crema, and creamy refried beans.
  • Customizable: Fry your sopes or make them oil-free, switch up the vegetable toppings, or try different types of refried beans.  

If you love sopes, you should really check out our tlacoyos, corundas, huaraches, or pambazos.

🌽 What are sopes?

Sopes (pronounced soh-pehs) are a type of thick corn tortilla made from masa harina, water, and salt. This type of antojito is one of the most delicious snacks you can find across Mexico.

Each sope is gently flattened and heated on a comal, then characteristic ridges are formed by pinching around the edges. In general, sopes are topped with a layer of refried beans followed by proteins (like homemade chorizo or shredded chicken), fresh vegetables, and salsas.

We always love making sopes because they’re budget-friendly, quick to make, and incredibly easy to customize.

Sopes are similar to picaditas, panuchos, garnachas, sopitos, or memelas. The differences mainly come in the form of toppings, the size of the base, and the region they originate.

📜 History

Although they have no particular birth state, sopes come from the central and southern parts of Mexico. Each state calls them something slightly different — pellizcadas in Puebla, panuchos in the Yucatán, picadas in Veracruz, and memelas in Oaxaca.

Whatever you call them, the popularity of sopes has grown over the years, and you can now find them sold at restaurants and street vendors across the country. You can even buy premade bases for sopes at most grocery stores!

🌱 Are sopes vegan?

Some recipes are made to be vegetarian, but sopes are not typically vegan. However, they can easily be transformed into a plant-based version with these simple swaps:

It couldn’t be easier to make the above changes, and it really doesn’t affect the overall texture and flavor.

Refried Beans, Pickled Jalapeños, Masa, Cream, Salsa Fresca, and Cheese.
Use homemade beans for the best flavors!

🛒 Ingredients & substitutions

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make sopes

Step 1: Mix the dough

Mix the masa harina, salt, and water to form a dough just as you would for making corn tortillas.

Step 2: Knead the dough

Knead the dough to form a ball that’s sticky enough to stay together, but not sticking to your hands too much. Keep mixing and pressing with your palm for a few minutes.

Ball of Dough on a Cutting Board.
Knead the dough until it’s smooth

Step 3: Roll the masa

Break off pieces of dough to form small balls about the size of a golf ball. You should get about 9-10 sopes out of this recipe, but you can make more if you’re wanting one-bite sopes.

Masa Dough Balls on a Cutting Board.
It helps to divide and roll before pressing

Step 4: Press the sopes

If you have a tortilla press, line it with 2 pieces of a Ziplock bag or wax paper. Open the press and place a ball of dough in the center. Place the other plastic piece on top and close the press down quite gently to form thick tortillas about ¼-inch.

Note: If you don’t have a tortilla press, place the dough balls between the same 2 pieces of plastic on your counter and press down with a flat baking dish or plate.

Step 5: Cook the sopes

Heat a cast-iron skillet up to medium. Then, add a sope in and cook on the first side for 60-70 seconds. Flip and cook for another 60-90 seconds, or until brown spots are forming and it’s puffing slightly.

Sope in a Cast Iron Skillet.
A cast-iron skillet or comal works best

Step 6: Pinch the edges

Remove the sope from heat and let it rest while you cook the rest. After 30-60 seconds, pull a little dough from the inner portion of the cooked sope and pinch it out to the edge to form a ridge all the way around.

Hands Forming Edges of a Sope.
The ridge helps keep your toppings in place

Cover the sopes with a tea towel, and repeat the process until they’re all cooked.

Step 7: Fry the sopes

Shallow fry each sope for about 30 seconds on both sides, or until they turn a light gold color. Transfer the cooked sopes to a paper towel-lined plate to get rid of any excess oil.

Step 8: Assemble the sopes

First, add a layer of refried beans to the bottom of the sopes. Top each one with garnishes like salsa fresca, avocado, vegan queso fresco, vegan Mexican crema, chorizo, lime wedges, hot sauce, lettuce, etc. Happy eating!

If you have questions about how to make sopes, check out our FAQs or leave a comment down below!

💦 What to serve with sopes

Sopes make a great snack paired along with an ice-cold and refreshing agua fresca. Here are just a few flavors to choose from:

🫴 How to eat sopes

As with most Mexican antojitos, sopes are meant to be eaten with your hands. Just pick it up and eat it like you would a slice of pizza or toast.

If you’re worried about getting messy, you can always use a fork and knife!

🌡️ Storage & reheating

We don’t recommend storing sopes fully dressed in your fridge or freezer. These instructions are for how to store the corn bases:

  • Keep warm: Once the sopes are cooked and pinched, cover them with a tea towel to keep warm.
  • Fridge: Sopes last in the fridge for up to 2-3 days. If you don’t plan on serving them during that time, we recommend freezing them right away.
  • Freezer: Store in a freezer-safe container or bag for up to 6-8 months. Thaw in the fridge overnight prior to using them.
  • Reheating: Fry sopes on medium heat for 20-30 seconds per side. If you prefer these oil-free, heat each side on a dry skillet or comal.
  • Make-ahead: Just like tortillas, sopes are great to make ahead of time so you can whip them up when you’re in a pinch.

Note: If possible, store your sopes prior to frying them in oil for better storage and reheating.

Mexican Sopes on a Plate.
Serve your sopes while warm

♻️ Variations

  • Carnitas: Load your sopes with “meaty” jackfruit carnitas for a heartier version.
  • Chorizo: For more protein, top the sopes with plant-based chorizo.
  • Chicken: Add vegan chicken for another protein option.
  • Oil-free: Try making your sopes oil-free by cooking them on a dry skillet or in an oven or air fryer instead of frying.
  • Bite-sized: Make your sopes more bite-sized by portioning the dough into 14-16 pieces instead of 9-10.

🧑‍🍳 Top tips

  • Use cast iron: A cast-iron skillet or comal provides a better char and smoky flavor to the sopes. Use one if you can!
  • Don’t over-flatten: Sopes are supposed to be thicker than tortillas, so don’t press down too hard. If you do, just roll it up and try again.
  • The dough consistency: Depending on the climate you live in, you may need to add more or less water to your masa harina to achieve the right texture. It should be moist, but not sticking to your hands too much.
  • Press the sopes: When you flip the sopes to the second side, press on them with a spatula to help them evenly cook in the middle.
  • Don’t burn your hands: The sopes need to be warm when you pinch them (otherwise the dough sets). To prevent burning your fingers, you can use a towel or napkin while completing this step.
  • Use masa harina: Masa harina is a specific type of corn flour that’s critical for making sopes. Don’t try to substitute it for anything else. 
  • Fry the sopes: Frying the sopes is critical to achieve the crispy texture. 
  • Drain them: Once you’ve fried them, drain the excess oil with a paper towel.
  • Serve immediately: Sopes are best served hot. Once they’re finished, load them with toppings and serve them right away.

💬 FAQ

What is a sope?

Since sopes can be made in so many different ways, the term “sope” usually refers to the corn base.

Are sopes gluten-free?

It all depends on the toppings you choose. But, this particular recipe is gluten-free.

What is the difference between sopes and gorditas?

Sopes and gorditas are very similar. Gorditas are sliced and filled like a pita. Sopes are topped like pizza or flatbread

Can I make sopes without frying them?

Although traditional sopes are fried, you can easily make them without frying them. Just top them once they are done cooking in the skillet or comal.

Can I make sopes without a tortilla press?

Yes, you can make sopes without a tortilla press. Just use any hard object (like a frying pan) to gently push down on the masa and flatten it.

🍴 Similar recipes

If you enjoyed making and eating these sopes, check out some more of our favorite snacks like these:

Sopes on a plate.

Best Sopes Recipe

Justine Drosdovech
Sopes are one of the most popular antojitos (snacks) in Mexico. Crispy masa cakes are slathered with refried beans and topped with fresh salsa, avocado, dairy-free queso, and so much more!
5 from 190 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Mains, Snacks
Cuisine Gluten-Free, Mexican, Vegan
Servings 9 servings
Calories 211 kcal

Equipment

  • Mixing bowls
  • Cast-iron skillet
  • Tortilla warmer or towel

Ingredients
 

To serve optional

Instructions
 

Dough

  • Add the masa harina and salt to a large bowl and whisk. Then, pour in 1 ½ cups of warm water and mix together with your hands.
  • Knead the dough to form a ball that's sticky enough to stay together, but not coming off on your hands too much. Keep mixing and pressing with your palm for a few minutes.
  • If the dough appears too crumbly, add a tablespoon of water at a time until the texture resembles play-dough. If it becomes too sticky, add in a little more masa harina.

Rolling

  • Break off pieces of the masa to form small balls (about 60-65 grams each, or the size of a golf ball). Roll each piece of dough in between your palms until smooth. Cover them with a tea towel on your counter or a cutting board.

Pressing

  • If you have a tortilla press, cut a zip lock bag or wax paper into 2 pieces that will fit into the press (one for each side of the sope).
  • Open the press and place a ball of dough in the center on a piece of plastic. Place the other piece on top and close the press down quite gently to form tortillas about ¼-inch thick.
  • If you don't have a tortilla press, place your ball of dough between the same 2 pieces of plastic on your counter. Press the dough down with the bottom of a baking dish or flat plate.

Cooking

  • Preheat a cast-iron skillet up to medium. Then, add a sope in and cook on the first side for 60-70 seconds. Flip and cook for another 60-90 seconds, or until brown spots are forming and it's puffing slightly.
  • Remove from heat and let rest while you add in the next batch of sopes. After about 30-60 seconds, pull a little dough from the inner portion of the cooked sope out to the edge with your thumb and index finger. Do this all the way around to form a ridge. Cover the sopes with a tea towel, and repeat this process with the rest.

Serving

  • Heat about a ¼ cup of neutral oil in the same skillet over medium. Fry each sope on both sides for about 30 seconds, or until they are light gold in color. Remove from heat and transfer to a paper towel-lined plate to get rid of any excess oil.
  • Serve your sopes with a layer of refried beans on the bottom. Top them with optional garnishes like salsa fresca, avocado, vegan queso fresco, vegan Mexican crema, cilantro, lime juice, or hot sauce. Happy eating!

Video

Notes

  • Use cast iron: A cast-iron skillet or comal provides a better char and smoky flavor to the sopes. Use one if you can!
  • Don’t over-flatten: Sopes are supposed to be thicker than tortillas, so don’t press down too hard. If you do, just roll it up and try again.
  • The dough consistency: Depending on the climate you live in, you may need to add more or less water to your masa harina to achieve the right texture. It should be moist, but not sticking to your hands too much.
  • Press the sopes: When you flip the sopes to the second side, press on them with a spatula to help them evenly cook in the middle.
  • Don’t burn your hands: The sopes need to be warm when you pinch them (otherwise the dough sets). To prevent burning your fingers, you can use a towel or napkin while completing this step.
  • Use masa harina: Masa harina is a specific type of corn flour that’s critical for making sopes. Don’t try to substitute it for anything else.
  • Fry the sopes: Frying the sopes is critical to achieve the crispy texture.
  • Drain them: Once you’ve fried them, drain the excess oil with a paper towel.
  • Serve immediately: Sopes are best served hot. Once they’re finished, load them with toppings and serve them right away.
  • Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 211kcal | Carbohydrates: 33.8g | Protein: 7.3g | Fat: 5.8g | Saturated Fat: 0.6g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 3.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 133.2mg | Potassium: 281.5mg | Fiber: 6.7g | Sugar: 1g | Vitamin A: 4.9IU | Vitamin C: 0.7mg | Calcium: 53.1mg | Iron: 1.6mg
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Note: We’ve updated this post to include new information and helpful tips about the recipe.

Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.

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Recipe Rating




25 Comments

  1. Where did the old recipe go?? 🙁

    1. Justine Drosdovech says:

      Hi Day,

      Hmm, we haven’t changed our recipe! Are you referring to this one or another one?

  2. 5 stars
    What a delicious recipe! I had never made sopes before, but your step-by-step directions for mixing the masa and making each masa cake was super helpful. I don’t have a tortilla press so I used my cast iron skillet and it worked great. I’ll be making these again and again!

    1. Mitch and Justine says:

      Hi Melinda,

      We’re so happy to know the instructions were helpful! The cast-iron skillet is easy and handy when you don’t have a press 🙂 Thanks for your feedback!

  3. 5 stars
    I made these sopes for dinner last night and omg were they delicious! I’ll definitely be adding them to our regular rotation!

    1. Mitch and Justine says:

      Hey Tayler,

      We love to hear that! Sopes are one of our regulars too 🙂

  4. 5 stars
    I hadn’t made sopes in years. These were so good I may have to spring for a tortilla press. Thanks!

  5. 5 stars
    Thank you so much for this great recipe. I always wanted to work with Masa and with your direction, I was able to turn out some banging sopes. I can’t wait to make these again when the kids come over.

    1. Mitch and Justine says:

      Hi Bernice!

      That’s awesome to hear! We’re happy to know the instructions were so helpful 🙂

  6. Elizabeth says:

    5 stars
    I’d never heard of sopes but will be making them regularly from now on! These little treats are absolutely delicious.

    1. Mitch and Justine says:

      Hi Elizabeth,

      We’re so happy you stumbled on the recipe! That’s great that you enjoyed them!

  7. Daniel Miller says:

    Sopes recipe looks like a winner.

    1. Mitch and Justine says:

      Hey Daniel,

      It’s one of our favorites! Thanks for the comment 🙂

  8. 5 stars
    Huge sopes fan here. This is such a great recipe with so many toppings. I particularly like guacamole and pickled red onions and some habernero. Sooo good! Thanks again!

    1. Mitch and Justine says:

      Hi Megan,

      Same here!! They are so fun to experiment with different toppings. We are really happy to know you enjoyed the recipe!

  9. 5 stars
    I made these for a vegan friend and she absolutely loved them and asked for the recipe. I sent her to your website!

    1. Mitch and Justine says:

      Hi Dennis,

      That’s so great! Thank you for recommending our website! We are happy you both loved them!

  10. 5 stars
    I am not sure if I can find masa here in Switzerland but will
    Sure try to source it from
    Somewhere. This sounds like such a delicious snack.

    1. Mitch and Justine says:

      Hi Sunrita,

      You might be able to order it online there. We hope you can find some to enjoy this snack!

  11. 5 stars
    Looks delicious I need to try this as crispy masa. Perfect snack idea.

    1. Mitch and Justine says:

      Hi Swathi!

      It’s super good! Hope you love it as much as we do!

  12. Stephanie says:

    5 stars
    I enjoy making new ethic dishes for my family and glad I came across this one. The sopes are delicious and I especially like these are plant-based.

    1. Mitch and Justine says:

      Hi Stephanie!

      We are so happy you found this recipe as well! Glad everyone enjoyed them 🙂

  13. Andréa Janssen says:

    5 stars
    Never heard of sopes before, but it does really sound good. Must put this on my baking list this weekend!

    1. Mitch and Justine says:

      Hi Andrea!

      That’s great! We hope you enjoy making them 🙂 They are such a delicious snack!