-
View
Sopes, these small, round masa based discs are like edible canvases, topped with a variety of delicious ingredients that offer a perfect balance of flavours and textures.
From savoury beans and meats to fresh vegetables and tangy cheese, sopes capture the essence of Mexican culinary creativity. Whether you’re enjoying them as a snack or as part of a larger meal, sopes are a true celebration of Mexican food culture.
What Are Sopes?
Sopes are traditional Mexican snacks made from masa, dough made from ground corn, shaped into thick, round discs with raised edges. The masa base is griddled or fried to give it a slightly crispy texture on the outside while keeping the inside soft and tender.
The raised edges are designed to hold a variety of toppings, transforming sopes into a customizable dish with countless variations.
The toppings often include refried beans, shredded meats like chicken or beef, lettuce, cheese, and salsa. Each bite offers a delightful contrast of textures, crispy masa, creamy beans, and fresh, crunchy toppings, making sopes both satisfying and flavourful.
They’re typically served as street food or appetizers, though they can easily be turned into a full meal with a few additional toppings.
Ingredients and Taste
At the heart of sopes is the masa base, which gives the dish its distinctive flavour and texture. Made from masa harina (corn flour), water, and a pinch of salt, the dough is shaped by hand into thick discs. Once cooked, the sopes have a slightly crisp exterior with a soft, doughy centre that pairs beautifully with the variety of toppings.
Common toppings for sopes include refried beans, which add a creamy, earthy flavour, and a choice of protein like shredded chicken, beef, or chorizo. The meat is typically seasoned with traditional Mexican spices such as cumin, garlic, and chili powder, adding warmth and depth.
Fresh ingredients like shredded lettuce, radishes, and avocado provide a cool contrast, while crumbled queso fresco and a drizzle of tangy crema bring a rich, tangy finish to each bite.
Salsas, whether green tomatillo or spicy red, add a zesty kick, rounding out the dish with brightness and heat. The combination of textures and flavours is what makes sopes so irresistible, the crispy masa, savoury meats, fresh toppings, and tangy cheese all working together to create a dish that is deeply satisfying.
A Taste of History
Sopes have a long history in Mexican cuisine, rooted in the country’s indigenous culinary traditions. Corn, a staple ingredient in Mexico for thousands of years, forms the base of many traditional dishes, including sopes.
The preparation of masa has been passed down through generations, with families continuing to make it by hand, preserving the authenticity and cultural significance of the dish.
Originally, sopes were simple street food, eaten as a quick snack by farmers and labourers who needed a hearty, portable meal. Over time, they evolved to become more elaborate, with different regions of Mexico adding their own unique twists to the toppings and preparation methods.
Today, sopes remain a popular choice both in homes and on the streets, beloved for their versatility and rich, comforting flavours.
Traditional Mexican Sopes Recipe
Serves: 4 people
Ingredients:
For the Sopes:
- 2 cups masa harina (corn flour)
- 1 1/2 cups warm water
- 1/2 tsp salt
- 1/4 cup vegetable oil for frying
For the Toppings:
- 1 cup refried beans (black or pinto)
- 1 cup shredded lettuce
- 1/2 cup crumbled queso fresco
- 1/4 cup Mexican crema or sour cream
- 1 avocado, sliced
- Salsa (red or green) to taste
Directions
To begin, in a large bowl, mix the masa harina with salt. Slowly add the warm water, stirring continuously until the mixture forms a soft dough. Knead for 2-3 minutes until smooth and pliable. The dough should feel like soft playdough and not be too dry or too sticky. If needed, adjust with a bit more water or masa harina.
Divide the dough into 8 equal portions and roll each portion into a ball. Place the dough balls between two sheets of plastic wrap or wax paper, then gently press them with your hands or a tortilla press to form small, thick disks about 4 inches in diameter.
Preheat a large skillet or griddle over medium heat. Cook the dough disks for 2-3 minutes on each side until they are lightly browned but still soft. Remove from heat and let them cool slightly.
Once the sopes are cool enough to handle, use your fingers to pinch up the edges of each disk to create a shallow rim, which will hold the toppings. Be careful not to tear the dough.
Heat vegetable oil in a skillet over medium-high heat. Fry the sopes, a few at a time, for about 1-2 minutes on each side until golden and crispy. Drain on paper towels to remove excess oil.
While the sopes are frying, warm the refried beans in a small saucepan over low heat. Stir occasionally until heated through. This will make it easier to spread them over the sopes.
To assemble, spread a layer of warm refried beans over each sope. Add a generous portion of shredded lettuce on top, followed by crumbled queso fresco, avocado slices, and a drizzle of Mexican crema.
Serve the sopes warm, accompanied by salsa for an extra kick of flavour. You can also add a side of pickled jalapeños for a tangy contrast. Sopes are best enjoyed immediately, allowing everyone to savour the crispy base with the fresh, flavourful toppings.
Leave a Review