Mexican Sopes Recipe

Masa harina: A type of corn flour used to make the dough for sopes.

Warm water: Helps to hydrate the masa harina and form the dough.

Salt: Enhances the flavor of the dough.

Refried beans: A creamy and flavorful topping for the sopes.

Shredded lettuce: Adds a fresh, crunchy texture to the dish.

Queso fresco: A crumbly, mild cheese that complements the other toppings.

Salsa: Adds a spicy and tangy kick to the sopes.

When working with masa harina, ensure that the water is warm but not too hot, as this helps the dough come together more smoothly. If the dough feels too dry, add a little more water, one tablespoon at a time, until it reaches the right consistency. When forming the sopes, use a piece of plastic wrap or a plastic bag cut open to prevent the dough from sticking to your hands or the rolling surface. This will help you achieve a uniform thickness and shape.

• masa harina - Substitute with cornmeal: Cornmeal can be used as a base for sopes, though the texture will be slightly different. Add a bit of flour to help bind the dough.

• warm water - Substitute with vegetable broth: Using vegetable broth instead of water can add extra flavor to the dough.

• salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and saltiness, but use sparingly to avoid overpowering the dish.

• refried beans - Substitute with black bean puree: Black bean puree offers a similar creamy texture and can be seasoned to taste.

• shredded lettuce - Substitute with shredded cabbage: Shredded cabbage provides a similar crunch and can hold up better under toppings.

• crumbled queso fresco - Substitute with feta cheese: Feta cheese has a similar crumbly texture and a slightly tangy flavor that works well as a substitute.

• salsa - Substitute with pico de gallo: Pico de gallo offers a fresh, chunky texture and similar flavor profile to salsa.

• Allow the sopes to cool completely before storing. This prevents condensation from making them soggy.
• Place the cooled sopes in an airtight container, separating each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume them within 3-4 days.
• For longer storage, freeze the sopes by placing them on a baking sheet in a single layer and freezing until solid. This prevents them from sticking together.
• Once frozen, transfer the sopes to a freezer-safe bag or container, ensuring to remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of freshness. Frozen sopes can be stored for up to 2 months.
• To reheat, thaw the sopes in the refrigerator overnight if frozen. Then, warm them in a skillet over medium heat for a few minutes on each side until heated through.
• Avoid microwaving as it can make the sopes rubbery. Instead, opt for reheating in the oven at 350°F for about 10 minutes for a crispier texture.
• If you have leftover toppings like refried beans, shredded lettuce, crumbled queso fresco, or salsa, store them separately in airtight containers in the refrigerator. Use them within 2-3 days for the best quality.
• When ready to serve, assemble the sopes with the toppings just before eating to maintain their freshness and texture.

• Preheat your oven to 350°F (175°C). Place the leftover sopes on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through.

• If you prefer using a skillet, heat a non-stick skillet over medium heat. Add a small amount of olive oil or vegetable oil to the skillet. Place the sopes in the skillet and cover with a lid. Heat for about 3-5 minutes on each side until they are warmed through and slightly crispy.

• For a quick and easy method, use a microwave. Place the sopes on a microwave-safe plate and cover them with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• If you have an air fryer, preheat it to 350°F (175°C). Place the sopes in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• To reheat the toppings separately, warm the refried beans in a small saucepan over low heat, stirring occasionally until heated through. For the shredded lettuce, crumbled queso fresco, and salsa, it’s best to use them fresh or at room temperature to maintain their texture and flavor.

• Mixing bowl: Use this to combine the masa harina, warm water, and salt to form the dough.

• Skillet: Heat this over medium heat to cook the sopes until they are lightly browned.

• Measuring cups: These are essential for accurately measuring the masa harina, water, and toppings.

• Spatula: Use this to flip the sopes while cooking them in the skillet.

• Tongs: Handy for handling the hot sopes without burning your fingers.

• Plate: Place the cooked sopes on this before adding the toppings.

• Spoon: Use this to spread the refried beans and other toppings onto the sopes.

• Knife: Useful for shredding the lettuce and crumbling the queso fresco if not pre-crumbled.

• Cutting board: A surface for shredding lettuce and preparing other toppings.

Pre-make the dough: Prepare the masa harina dough in advance and store it in the fridge for up to 24 hours.

Use a tortilla press: Flatten the dough balls quickly using a tortilla press to save time.

Pre-cook the sopes: Cook the sopes ahead of time and reheat them in the oven before serving.

Ready toppings: Have your refried beans, shredded lettuce, crumbled queso fresco, and salsa ready to go in separate bowls.

Assembly line: Set up an assembly line for topping the sopes to streamline the process.