About this recipe
Sopes (pronounced soh-pez) are one of Mexico’s most beloved antojitos—made with only three ingredients! They’re like thick tortillas with a rim to hold all your favorite toppings. Whether you’re making them for a weeknight dinner or a weekend get-together, this plant-based version is super simple, customizable, and so satisfying.
Why will you love this recipe
- Just 3 ingredients for the base
- No fancy equipment needed
- Easily meal-prepped and freezer-friendly
- Perfect for loading up with your favorite toppings (think beans, salsa, crema!)
- Great for breakfast, lunch, dinner, or party appetizers
Once you try these sopes, you’ll want to keep a batch ready in your fridge or freezer at all times.
Ingredient notes
- Masa harina: The heart of the recipe. Look for white or yellow masa harina (not cornmeal), ideally labeled “nixtamalized.”
- Salt: I prefer kosher salt for even flavor distribution.
- Water: Use warm water to help the masa come together easily.
Optional toppings
- Pickled onions, avocado slices, crumbled queso cotija, sautéed mushrooms
- Picadillo or tinga
- Refried beans (homemade or canned)
- Shredded romaine lettuce or cabbage
- Mexican salsa (verde or roja)
- Vegan tofu crema or sour cream
How to make Sopes?
- Make the masa. In a large bowl, mix masa harina and salt. Gradually add warm water, kneading until the dough is smooth and pliable, like play-dough. Adjust by adding more water if it’s dry or more masa harina if it’s too wet.
- Make the sope. Take a small portion of masa dough and roll it into a ball about the size of a golf ball. Flatten the ball using a tortilla press lined with plastic wrap or between your palms.
- Cook. Preheat a skillet or griddle over medium-high heat. Cook each sope for about 1 to 2 minutes on each side, or until they are lightly browned, slightly puffed up, and look dry. Remove them from the heat and allow them to cool for 30 seconds to a minute.
- Pinch the edges. After removing it from the heat and allowing it to cool, carefully pinch the edges to create a small rim. If the item is still very hot, use a kitchen towel to prevent burns.
- Frying time (optional). If you want to fry them, heat a frying pan with vegetable oil and cook the sope until it is golden and crispy around the edges.
- Add the Toppings: Spread a layer of refried beans on the sope base, then add your desired toppings. Finish with a dollop of Mexican crema or sour cream and drizzle Mexican salsa.
Variations
- Mini sopes: Perfect for appetizers or party platters.
- Griddle-only (no frying): Keep them soft and fluffy by skipping the frying step.
- Air fryer sopes: After shaping and cooking on the comal, air fry for 5–7 minutes at 375°F for a crispy finish.
Home cook to home cook tips
- No tortilla press? Use a small cutting board or any flat-bottomed dish.
- Test dough hydration: If cracks form when shaping, add a tablespoon of water at a time.
- Keep them warm: Wrap in a clean towel while prepping the rest.
- Make ahead: Cook and freeze plain sopes. Reheat in the oven or on a skillet before adding toppings.
Frequently asked questions
Mexican Sopes Recipe (Vegan + 3 Ingredients)
Sopes are a traditional Mexican antojito made with just 3 ingredients: masa harina, salt, and water. These thick, handmade masa cakes are cooked on a griddle, then pinched to form a rim and loaded with your favorite toppings. This vegan version is easy to make, completely customizable, and perfect for any meal of the day.
Equipment
- Griddle or comal
- Tortilla press or flat-bottomed plate
Ingredients
For the sopes:
- 2 cups masa harina nixtamalized corn flour
- 1½ cups warm water add more if needed
- 1 teaspoon kosher salt
For serving (suggested toppings):
- 1½ cups refried beans a must!
- 2-3 cups shredded romaine or cabbage
- Mexican salsa verde or roja
- Mexican pickled red onion
- Vegan crema or plant-based sour cream
- Optional: sliced avocado sautéed mushrooms, crumbled vegan cheese
Instructions
Make the masa dough:
- In a bowl, combine masa harina and salt. Gradually mix in warm water until a soft, pliable dough forms (similar to playdough). Let it rest for 10–15 minutes to hydrate.
Shape the sopes:
- Roll the dough into golf ball-sized portions. Flatten using a tortilla press (lined with plastic) or a flat plate to form thick discs about ¼ inch (0.6 cm) thick.
Cook on a griddle:
- Preheat your griddle or skillet over medium-high heat. Place the masa discs on the hot surface and cook 1–2 minutes per side, or until they look dry and lightly browned.
Pinch the edges:
- Let them cool slightly, then carefully pinch the edges using your fingers or a towel to form a rim that will hold the toppings.
Optional—fry for crispiness:
- If desired, fry the cooked sopes in a bit of oil until golden and crispy on the outside. Drain on paper towels.
Assemble and serve:
- Top with a layer of warm refried beans, lettuce, salsa, crema, and your favorite toppings. Serve warm and enjoy!
Notes
Storage: Let sopes cool completely. Store in an airtight container in the fridge for 3 days or freeze for up to 3 months. Reheat on a skillet or in the oven.
Griddle tip: Preheat well to prevent sticking and ensure even cooking.
Flip smart: Wait for the top to dry out and show slight cracks before flipping for best results.
Nutrition
Serving: 1gCalories: 167kcalCarbohydrates: 27gProtein: 5gFat: 5gSaturated Fat: 1gSodium: 553mgPotassium: 104mgFiber: 4gSugar: 1gVitamin A: 1122IUVitamin C: 1mgCalcium: 57mgIron: 3mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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