12 sopes
Pati Jinich
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: cotija, queso fresco, refried beans, sopes, Tomatillo Salsita
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Sopes recipe from Pati's Mexican Table Season 6, Episode 10 "How I Got to Now"


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.

42 comments on “Sopes

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  1. 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.

  2. 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!!!

  3. 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. 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!

  4. 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!

  5. 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. 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.

  6. 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. 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.

    1. 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.

  7. 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!

  8. 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.

  9. 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 😀