If you’ve never had sopes before, imagine a thick, warm corn base with a slightly crispy bottom and soft center—perfect for holding all your favorite toppings. They’re simple, comforting, and incredibly versatile. Whether you’re making them for breakfast, lunch, or dinner, sopes are one of those dishes you can truly make your own. Once you try them, they might just become a regular in your kitchen.

Ingredients (for 2–3 servings)

• 1¼ cups masa harina (Maseca)
• 1 cup warm water
• Pinch of salt
• 2–3 tablespoons oil (for light frying)

For topping (example combination):

• ½ cup refried beans
• ½ cup cooked chorizo with potatoes (or any protein you like)
• 2–3 eggs (fried)
• ¼ cup crumbled queso fresco
• 2 tablespoons chopped tomatoes
• 2 tablespoons chopped green onions or cilantro
• Salsa, to taste

Instructions
In a bowl, combine the masa harina with warm water and a pinch of salt. Mix and knead until the dough feels smooth and soft, similar to playdough. If it feels too dry, add a little more water; if too sticky, add a bit more masa.

Cover the dough and let it rest for about 30–45 minutes. This helps hydrate the masa and makes it easier to work with.

Divide the dough into 6–7 equal portions and roll them into balls. Flatten each ball gently using your hands or a tortilla press, keeping them thicker than regular tortillas.

Heat a skillet or griddle over medium-high heat. Cook each piece for about 30 seconds, flip, and cook for about 1–2 minutes. Flip once more for another 30 seconds.

While still warm, use your fingers (or a cloth to protect from heat) to pinch the edges, forming a small rim all around—this creates the classic sope shape.

In a separate pan, add a small amount of oil and lightly fry each sope until the bottom becomes slightly crisp. This step adds flavor without making them greasy.

Spread a layer of refried beans onto each sope, then add your toppings—chorizo, eggs, cheese, tomatoes, onions, and salsa.

Serve immediately while warm.

Notes & Tips

• Keep the dough covered so it doesn’t dry out while you work.
• Don’t make them too thin—they need to hold toppings without breaking.
• You can top sopes with anything: shredded chicken, beef, beans, or even just veggies.
• A light fry at the end gives the best texture—crispy outside, soft inside.

These sopes are simple, satisfying, and full of flavor. Once you make them at home, you’ll see just how easy and delicious they really are.