Authentic Mexican Sopes
When we think of traditional Mexican cuisine, many of us automatically visualize favorites that actually fall under the Tex Mex category… Burritos, chimichangas, and other foods that involve flour tortillas. Of course, there’s nothing wrong with Tex Mex. I’m crazy over cheesy breakfast tacos folded in a crispy flour tortilla. However, traditional Mexican food relies heavily on corn. Introducing flour products in any Mexican dish is the telltale sign of good ole American melting-pot fusion food. Today we’re going traditional, with authentic corn Sopes.
What Are Mexican Sopes?
Sopes are thick corn cakes, initially found in central Mexico. They became popular all over the country and are now available in various sizes and with various names. Sopes are made with masa (corn flour), usually about 1/3 to 1/2 inch thick, crispy on the outside, and soft on the inside. They taste similar to the corn coating on tamales. However, the fry oil and salt give them a little more flavor and a dazzling crispy texture.
Sopes Ingredients
Sopes can be made with just masa and water. Yet, with a few extra ingredients the wow factor goes way up.
Masa Harina (corn flour) Salt Baking Powder Water Lard (or vegetable shortening)
Mexican Sopes Toppings
Sopes are meant to be a platform for toppings. Again, you can go really simple, adding just refried beans and salsa. Or you can take your Sope Recipe to the next level with all sorts of fun add-ons. Today we’re using my favorite combination:
Refried Beans – To create a hearty creamy base Chorizo – This pork sausage has a pop of salty-fatty goodness Red Chili Sauce – A thick pureed salsa with a kick! Pico de Gallo – For fresh cool contrast Avocado – To add a little bit of luxury on top!
Also, try with:
Cheese – Queso Fresco or shredded Monterey Jack Mexican Crema – or sour cream Diced Onion Salsa Verde
How To Make Mexican Sopes
Sopes are SO simple to make. I can’t believe we don’t do it more often! With just a few easy steps, you can make tantalizing carb-acious corn cakes in minutes…
What’s the Difference Between Sopes, Tortillas, and Tostadas?
Sopes are thicker than most Mexican “platform” foods. This makes them much easier to shape when making from scratch, because they don’t need to be as thin as tortillas. It also makes them great for stacking and snacking!
Do I Have to Press the Center Indention?
No. The rim just makes them look traditional and helps to keep the toppings in place. You can skip this step if desired.
Can I Bake Sopes?
Yes and no. Yes, you can bake anything that would normally be fried. However, the Sopes will not have the same alluring crispy exterior. If you must bake them, set the oven to 450 degrees F, add a good layer of oil to a rimmed baking sheet, and preheat it, so the oil is hot before adding the Sopes. Bake for 10-15 minutes, flipping once in the middle.
Can I Make Sopes Ahead of Time?
Absolutely. You can make the dough ahead and save it to roll and fry later. Or you can fry up all your Sopes and then reheat them in the oven to bring back the crispy texture.
Can I Freeze Sopes?
Yes! Be sure to wrap them well to protect against freezer burn. Then thaw them at room temperature, before reheating in the oven.
How Do I Store Leftovers?
Cool down the shells and store them in an airtight container in the fridge for up to a week. I would store the shells and the filling in different containers.
Are Sopes Gluten Free?
Yes. As long as your toppings are all gluten-free, the Sopes are gluten-free. Be sure to check the package labels if you are sensitive to gluten.
Can I Make Vegetarian or Vegan Sopes?
Of course! Use vegetable shortening instead of lard. Then just select all vegetarian/vegan toppings.
More Mexican Recipe Favorites
Instant Pot Carnitas Quick Carne Asada Homemade Paletas Burnt Milk Candy Suizas Enchiladas Lobster Tostadas Roasted Vegetable Tostadas
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