Pati Jinich sopes

cornqueso frescotomatillo



Recipe Yield

12 sopes

Cooking time

18 minutes

Rate this recipe

4.41 from 5 votes


To make the Sopes:

  • 2 cups masa harina or corn tortilla flour such as Maseca
  • 2 cups water more if needed
  • Pinch kosher or coarse sea salt

To serve:

To Prepare

  • Heat a comal or skillet over medium heat until very hot.

To make the sopes:

  • Combine the masa harina, water and salt, kneading in a revolving motion with your hands. Knead for a couple of minutes, until dough is smooth and has no lumps. If it feels too dry, add a bit more water.
  • Divide the dough into 12 balls, each about 2-inches in diameter. Line the bottom of a tortilla press with circles cut from a thin plastic bag (like the ones from the produce section of your grocery store). One at a time, place a ball of dough onto the plastic lining the bottom of the tortilla press, and top with another layer of plastic. Press down to make a flat disk as thick as a pancake, about 1/4-inch thick (much thicker than a tortilla). You can also flatten and form them by hand. Repeat with all 12 balls.
  • As you make them, place each sope on the hot comal or skillet. Let them cook about one to two minutes on each side, until opaque and speckled, and they can be flipped without sticking.
  • Take them off the comal and place them on a chopping board. Using a kitchen towel to protect your fingers, make a rim around each sope by pressing and pinching with your fingers along the edges. Return them to the comal or skillet, and let them cook for one or two more minutes per side, until thoroughly cooked.
  • If eaten the same day, they may be kept wrapped in a clean kitchen towel. If not, wrap them in a kitchen towel or paper towel, and store inside a closed plastic bag in the refrigerator. They will keep for up to 3 days, afterwards they will turn too hard. Reheat on hot comal or skillet for a couple minutes before eating. They can also be frozen and kept for months.

To serve:

  • Once the sopes have been thoroughly cooked and warmed, place on a platter and add a generous tablespoon of refried beans, shredded lettuce, crumbled cheese, chopped onion and Quick Roasted Salsita. Salsa may be left on the side for people to add as much as they like.


46comments inSopes

  1. Lisa

    Feb 28

    Gracias Pati! Going to make them with chilorio (a hybrid of two of your recipes).

    1. Pati Jinich

      Mar 02

      Sounds like a great plan to me, enjoy Lisa!

  2. Mari Mar

    Feb 15

    Looks wonderful. Am going to try

    1. Pati Jinich

      Feb 16

      Enjoy Mari Mar!

  3. Ivonne Salomon

    Sep 14

    Pati me podrias por favor pasar la receta de las carnitas? Y que clase de carne de puerco usas. Yo tengo el pork butt roast y se que se pueden usar otros cortes de carne y si se varian es mejor.

    1. Pati Jinich

      Sep 17

      Claro que si Ivonne, aqui va Tambien puedes usar hombro o pierna de cerdo, ojala te guste!

  4. Ivonne Salomon

    Sep 14

    I love making the sopes with refried beans and adding either shredded chicken, shredded beef or carnitas; even with tuna, they taste amazing. I usually but the sopes made from a mexican grocery but having the recipe to make them is awesome. Gracias y feliz 16 de Septiembre!!!

    1. Pati Jinich

      Sep 17

      Yummy Ivonne, all those toppings, yes!

  5. Charles McKinney

    May 30

    My wife and I have been doing a culinary world tour every Saturday since the lockdown started. We take turns picking a place and cooking a meal. This week (week 8) I picked Mexico. I made your sopes with your refried beans, carnitas, ancho relish, lettuce and queso fresco. It was all delicious. Thank you for your generosity and the lovely recipes.

    1. Pati Jinich

      Jun 01

      Great idea Charles! A culinary world tour in these trying times sounds like the perfect way to stay focused and sane 😉 Glad to hear you enjoyed the sopes with carnitas, yum!

  6. Susan Diaz

    Oct 05

    Where do I add the pinch of salt. Thank you

    1. Pati Jinich

      Oct 26

      You mix it with the masa and water. Enjoy the sopes, Susan!

  7. Selma Parisi

    Sep 28

    Hi, I need recipe for the Salsita please

  8. Anonymous

    Sep 25

    Hola patty por favor la receta del 23 de septiembre del marmoleado

  9. karen, an avid viewer

    Aug 23

    love your program and recipes

    1. Pati Jinich

      Aug 24

      Thank you for being an avid viewer, Karen!

  10. Gordita

    Jul 20

    When I was fortunate enough to visit the most precious family of a friend in Tlaxcala…one of my very favorite dishes they shared with me in the warm tradition of their lovely kitchen was “SOPES”…made exactly the way you instruct in your recipie…I will never forget them!

    1. Pati

      Jul 23

      Oh what a great memory, thanks for sharing!

  11. Rene Valdeolivar

    Jul 08

    Hi pati, my wife and I on Way to buy the ingredients for sopes. We luv your show, You have inspired my wife to cook Mexican food. My dad is from Jalisco and my mom from Guzman. I was born in San Francisco. But they have inspired me too cook there foods from there county. I’m the cook in the house. But both share a passion for cooking. Thank you so much.
    Well you ever come to California. San Francisco, Bayarea? Luv too meet you one day. Thanks

    1. Pati

      Jul 09

      I’m beyond happy to hear that you are inspired to cook Mexican food, Rene! I hope you and your wife have lots of fun in the kitchen and enjoy the sopes. I hope to come to the Bay Area soon…but no plans yet.

  12. David Hughes

    Jun 22

    Do you have a good recipe for Cabbage Pico del Gallo to go with this?


    1. Pati

      Jun 26

      Oh not yet…I’ll try to work on one soon.

  13. Luz

    Apr 29

    Could this be made with fresh mass?

    1. Pati

      May 04

      Yep! I hope you enjoy them Luz.

  14. Susan

    Feb 09

    Can you freeze the sopes?

    1. Pati

      Feb 09

      Absolutely…wrap them up really well and they will keep for a few months in the freezer.

  15. Jesse

    Jan 30

    Los sopes me recuerdan a mi mama. Nos hacia sopes para nuestro cumpleaños. Gracias por la receta.
    She would also fry them in lard, to make them have a crispy edge to them and also include ground meet with all the toppings.

    1. Pati

      Jan 31

      Aw thank you for sharing your wonderful memories with me Jesse!

  16. Kristen

    Jan 03

    Is there a special trick to making the border of the sopes without burning the tips of my fingers?☺

    1. Pati

      Jan 04

      Oh no special trick…just some practice 😉

    2. Mick Robles

      Jan 30

      Tri wetting your fingers .

    3. Ivonne Salomon

      Sep 14

      Krsiten you can use small tongs to get the edges for the sopes. I did them one time and use the little tongs to raise the edges, but you have to be very careful not to pinch much or you will break the dough. It take practice just like Pati say ad the better ways is the way she said it. It has to be done quick son the dough doesn’t dry.

  17. Anonymous

    Dec 10

    How do I know when sopes are done cooking?

    1. Pati

      Dec 11

      You cook the sopes about one to two minutes on each side. They will be opaque and speckled when they are done…they will also be able to be flipped without sticking.

  18. John

    Nov 25

    What is the recipe for the refried black beans?

  19. Mary Lindahl

    Nov 04

    Looking forward to trying and making authentic mexican food , Thank you so much….and LOVE YOUR SHOW!

    1. Pati

      Nov 06

      Thank YOU Mary!

  20. Alex

    Oct 24

    Sopes son mis favoritos! Me gustan de esta forma, pero tambien dorados despues de que se quitan del comal y con frijoles, carne molida, lechuga, tomate, queso fresco, aguacate, salsa, y cebolla en limon! Ya se me anotjaron!

    1. Pati

      Nov 08


  21. Theresa

    Oct 20

    We are so excited at our house that your new season is on! My husband knows that either later in the day when I watch a new show or the next day after…we are going to try some Mexican recipes! I am so glad that you explain and show Mexican cuisine that is outside of the Tex-Mex style of food that we have in the midwest.

    1. Pati

      Oct 25

      Thank you Theresa for watching and for trying the recipes!

  22. DianaQ

    Sep 12

    De mis favoritos! Cuando tenemos invitados a cenar, es generalmente lo que cocino, porque los sopes no son muy conocidos fuera de México. Siempre son un éxito 😀

    1. Pati

      Sep 12

      Super! 🙂

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