Before you cook
Background Recipe story & origin
Sopes are thick corn masa cakes with pinched edges forming a border to hold toppings - essentially edible plates. The dish is pre-Hispanic, originating with indigenous peoples who shaped masa into various forms. Sopes are cooked on a comal until set, then the edges are pinched while still warm and pliable. They're fried briefly before topping. Traditional toppings include refried beans, meat (chorizo, carnitas, tinga), lettuce, crema, cheese, and salsa. Regional names vary: in Mexico City, they're 'sopes'; elsewhere, 'pellizcadas' (pinched ones), 'picadas,' or 'garnachas.' The dish represents Mexican antojitos (street snacks) and the central role of masa in Mexican cuisine. Sopes are heartier than tacos, substantial enough for a meal. They're sold at markets, street carts, and fondas throughout Mexico.
Before you start Equipment you'll need
- comal — Provides flat surface for cooking sopes until golden and cooked through
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Ensure proteins are cooked to safe internal temperatures.
Non-negotiables Rules for success
-
Make the masa
Mix masa harina with warm water and salt. Knead until smooth, pliable dough. Rest 15 minutes covered...
-
Form the sopes
Divide into 8 balls. Press each into 3.5-inch thick disc (about 1/4 inch). Cook on dry comal 2 minut...
-
Pinch the edges
While still warm, pinch edges up to form 1/2-inch rim all around, creating cup shape.
Prep Get set first
About 10 min of prep
- Prepare comal
This recipe takes about 45 minutes total.
Ingredients
Instructions
Unlock Grouped Step Actions
Plus members get tap-to-check action steps and live ingredient swaps for this recipe.
-
Make the masa
Mix masa harina with warm water and salt. Knead until smooth, pliable dough. Rest 15 minutes covered.
-
Form the sopes
Divide into 8 balls. Press each into 3.5-inch thick disc (about 1/4 inch). Cook on dry comal 2 minutes per side until cooked but not browned.
-
Pinch the edges
While still warm, pinch edges up to form 1/2-inch rim all around, creating cup shape.
-
In hot oil
Fry sopes in lard until golden and slightly crispy, 1-2 minutes per side. Drain.
-
Add the toppings
Spread beans in each sope. Add meat, lettuce, crema, queso fresco, and salsa.