Homemade Sopes (3 Ingredients)
Sopes are one of my all-time favorite Mexican antojitos! They're thick little masa discs with pinched edges that make a rim to hold all the toppings. The best part? The base is just 3 ingredients: masa harina, water, and salt. Once you learn the pinch technique, you'll want to make these for everything.
12 sopes
Ingredients
- 2 cups masa harina
- 2 tablespoons neutral tasting oil
- 1 teaspoon salt
- 1 cup water
To serve:
- 11/2 cup refried beans
- 2-3 cups sliced lettuce , romaine
- Mexican sauce
- sliced red onion
- Cream , Mexican crema (I use vegan)
Instructions
- Make the dough. In a large bowl, mix the masa harina with the salt. Little by little, add the warm water and knead until you get a smooth, soft dough. It should feel like play-dough.
- Let it rest. Cover the dough with a damp towel and let it sit for 10 to 15 minutes. This helps the masa hydrate and makes it easier to work with.
- Shape the sopes. Take a small portion of dough (about the size of a golf ball) and roll it into a ball. Place it between two pieces of plastic wrap and press with a flat plate, tortilla press, or cutting board until you have a thick disc, about 1/4 inch thick. Sopes are thicker than tortillas, so don't press too thin!
- Cook on the comal. Heat a skillet or comal over medium-high heat (no oil). It needs to be very hot. Place each disc on the hot surface and cook for about 1 to 2 minutes per side, until it looks dry on top and has light brown spots.
- Pinch the edges. As soon as you pull each sope off the heat, let it cool for about 30 seconds to 1 minute, then carefully pinch the edges all the way around with your thumbs and forefingers to create a little rim.
- Fry for crispiness (optional). If you want crispy sopes, heat a frying pan with a thin layer of oil and cook each sope until golden and crispy around the edges. Drain on paper towels.
- Add toppings. Spread a layer of refried beans on each sope, then pile on the lettuce, salsa, crema, queso, and anything else you love. Serve right away!
If the dough cracks when you press it, add more water one tablespoon at a time.
If it's too hot, use a kitchen towel to hold it.
Notes
- The dough consistency is key. It should feel like play-dough: smooth and pliable, not sticky and not cracking. Adjust water as needed.
- No tortilla press? No problem. Use a flat plate, cutting board, or the bottom of a heavy pot.
- Keep finished sopes warm by wrapping them in a clean kitchen towel while you cook the rest.
- Make ahead: cook and pinch the plain sopes (no toppings), let cool, and store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat on a hot skillet or in the oven at 375 F for 5 to 7 minutes.
- Sope bar idea: make a big batch of plain sopes and set out bowls of different toppings. Everyone builds their own!
- You can also air fry the sopes at 375 F for 5 to 7 minutes for a lighter crispy finish.