Meal Prep · Mexican
Sopes
Discover the delightful texture and vibrant flavors of these beloved Mexican masa cakes, perfect for any topping!
Ingredients
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Step-by-step- Combine masa harina and salt in a large bowl. Gradually add warm water, mixing until a soft, pliable dough forms. Adjust water or masa harina as needed until the dough is smooth and not sticky. Knead for 2-3 minutes.
- Divide the dough into 8 equal portions and roll each into a ball. Place each ball between two pieces of plastic wrap or parchment paper and press into a thick circle (about 3-4 inches in diameter and ¼ inch thick) using a tortilla press or a flat-bottomed plate.
- Heat a comal or a heavy-bottomed skillet over medium-high heat. Cook each sope for 1-2 minutes per side, until lightly browned and cooked through.
- While the sopes are still warm, and working carefully, pinch up the edges of each sope to form a raised border, creating a shallow cup. This border is essential for holding toppings.
- In a separate skillet, add about ¼ inch of vegetable oil and heat over medium heat. Fry the sopes for 1-2 minutes per side until golden and slightly crispy. Drain on paper towels.
- To serve, spread a layer of warm refried beans on each sope. Top with shredded lettuce, crumbled cheese, salsa, and a drizzle of Mexican crema or a slice of avocado, if desired. Serve immediately.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 12 g |
| Fat | 18 g |
| Carbohydrates | 45 g |
| Fiber | 8 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked sopes (without toppings) in an airtight container. Keep toppings separate and assemble just before serving.
Freezer Up to 3 months
Uncooked sopes can be frozen between layers of parchment paper in an airtight bag. Cooked sopes (without toppings) can also be frozen, wrapped individually, for up to 2 months.
Reheat Stovetop/Microwave
Reheat cooked sopes on a lightly oiled skillet over medium heat until warmed through and slightly crispy, about 2-3 minutes per side. Alternatively, microwave for 30-60 seconds until warm.
Chef’s Corner
- The key to perfect sopes is the dough consistency. It should be soft and pliable, not crumbly or overly sticky. Adjust water or masa harina as needed to achieve the right texture.
- Pinch the edges of the sopes while they are still warm and pliable; if they cool too much, they will be harder to shape without cracking.
- Don’t overcrowd the skillet when cooking or frying; work in batches to ensure even cooking and browning.
- Get creative with your toppings! While traditional sopes often feature beans, cheese, and salsa, you can add shredded chicken, carnitas, chorizo, or even grilled vegetables for variety.
