Mexican Sope: Anytime Of The Day!

Mexican Sope

Jalisco, Mexico


Sopes are like small tortillas that are thicker and have a border around the edges. This border serves as a barrier to contain all the delicious toppings! Sopes are made with masa (corn flour), usually about 1/3 to 1/2 inch thick, crispy on the outside and soft and tender on the inside. This recipe has chorizo, potatoes and onions but you can top and garnish with whatever you like. They are a popular and delicious street snack that you can find almost everywhere in Mexico and can be for breakfast, lunch or dinner. Any time is a good time to enjoy some sopes, so delicious. Shall we make some?


For the Sopes:

  • 8 Tortillas for Sopes (store bought or homemade)
  • 2 cups  masa harina, corn flour
  • 1 1/4 tsp salt
  • 1 tsp baking powder
  • 1 1/2 cups water
  • 1/3 cup lard or vegetable shortening, melted
  • Oil for frying


For the Topping:

  • 1/2 lb chorizo
  • 1/4 onion, finely chopped
  • 2 potatoes, chopped into small pieces and boiled
  • 2 cups refried beans
  • cups salsa verde
  • 1 cup crema
  • 1 cup queso fresco or cotija cheese
  • Can substitute with mozzarella
  • 1 avocado, cubed
  • 1 bunch cilantro, chopped
  • 1/4 cup vegetable oil



  • Preheat the oven to 200 F
  • In a large mixing bowl
  • Mix the masa, salt, and baking powder together
  • Stir in the water and melted lard
  • Once firm, mix by hand until the mixture is very smooth
  • Separate the dough into equal portions, the size you desire
  • Roll each portion into a ball
  • Set a large cast iron skillet over medium high heat
  • Add enough oil to coat the bottom of the pan 1/4 inch deep
  • As the oil is heating
  • Use a tortilla press or rolling pin to flatten the balls into disks


  • Approximately 1/3-1/2 in thick
  • Once the oil is hot, place a few sopes in the skillet
  • Don’t overcrowd skillet
  • Cook for 2-3 mins, until golden brown
  • Then flip the sopes and cook another 2-3 mins
  • Move the cooked sopes to a paper towel lined baking sheet
  • Immediately use the edge of a tablespoon to press a circular indention around the edges of each sope, so it has a rim
  • Place the sheet in the oven to keep warm
  • Add more oil to the skillet if needed
  • Repeat with the remaining sopes in 1 or 2 more batches
  • Make sure to press the indention’s into the sopes while they are still hot
  • Once all the sopes are cooked
Prepare the topping:
  • Add the chorizo to a hot frying pan, and break up into small pieces
  • Once cooked through
  • Add the onion and potatoes and continue cooking for 5-8 mins
  • Set aside
  • Form the sopes by taking one sope tortilla and adding the refried beans
  • Then add the chorizo and potato mixture
  • Top with queso fresco, avocado, crema, salsa and cilantro

Serve warm or at room temperature. Eat lots as they are yummy.




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