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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Author Vianney Rodriguez


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


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

Recipe Notes

recipe from Maseca