Sopes are thick shells made from masa. The edges are pinched to create a wall that helps to encase the topping of your choice. Served as an “antojito,” craving sopes are usually small in size, topped with refried beans, cheese, chicken and salsa.  A popular street food sopes are easy to make and can be topped with about anything you can imagine.  I like to serve mine on the smaller side with a platter of options allowing everyone to customize their sope and sample a few.





Chicharrón En Salsa Verde

Cheesy Refried Beans

Salsa Frijoles de Olla

Easy Mexican Style Eggs

Brisket Dip



Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: makes 20 sopes


  • 4 cups MASECA Amarilla® corn masa flour
  • 2½ cups water
  • ½ teaspoon salt


  1. Combine MASECA® Amarilla, water, and salt and knead for five minutes or until masa is no longer sticky. Divide into 20 small balls.
  2. Flatten into thick tortillas approximately three inches in diameter. On a hot skillet or griddle, cook each sope for one minute and then turn; cook until golden. Repeat with remaining masa balls.
  3. Hold each sope with side first cooked facing up; pinch edges to make a border.
  4. Be careful as sopes will be hot. Cover with a cloth to keep sopes warm and moist.
  5. Fry sopes in a skillet with a bit of oil until lightly golden; remove from skillet and drain.


Recipe from Maseca



  1. says

    I’ve never seen these before. The use of them sounds a lot like what we do here with Indian Fry Bread, but the bread itself is quite different. A sope is like having an open-faced tamale but the masa dough is fried. I LOVE it! I would top mine with beans, lots of green chile, cheese, tomatoes and lettuce. WOW – I just made myself very hungry! :)
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