A sope is essentially a small, slightly thick tortilla with pinched edges to form a little masa plate. They’re incredibly versatile, you can top them with almost anything you want. Today, I used blue corn flour from my cupboard and topped mine with chorizo and potatoes, one of my favourite combinations.
At home, my mum usually made sopes with yellow corn masa, and we would all help her shape them. Traditionally, they are fried, but I prefer to keep them lighter. If you want to make something impressive for friends and family, my family’s Sopes Sinaloa Style recipe is a must-try.
Today’s version is simple, takes around an hour, and makes 10 sopes—perfect for a weekend treat or a cozy family meal.
Table of Contents
- What is a sope
- Why you’ll love this recipe
- FAQ
- What you’ll need
- How to make step by step
- Tips for making the best
- What to do and not to do
- Storing and reheating
- Recipe variations
- Interesting facts
- Final thoughts
What is a Sope
A sope is a traditional Mexican snack made from masa. It’s a small, thick tortilla with pinched edges to hold toppings like beans, meat, vegetables, cheese, and crema. Crispy on the outside and soft inside, sopes are both comforting and versatile.
Why You’ll Love This Recipe
This recipe is perfect if you want a fun, hands-on cooking experience with delicious results. The sopes are soft, slightly thick, and perfect for holding generous toppings. The combination of chorizo, potatoes, creamy feta, and fresh coriander is classic Mexican comfort food.
You’ll love how customizable these little masa plates are—you can keep them simple, make them vegetarian, or pile on your favourite toppings. They’re great for a family meal, a brunch, or impressing friends with a homemade Mexican feast.
FAQ
Q: Can I use yellow corn flour instead of blue corn?
A: Absolutely! Yellow corn flour will give you a more traditional flavour and colour.
Q: Can I fry the sopes instead of cooking them on a dry pan?
A: Yes! Frying makes them crispier and more indulgent, but they’re delicious either way.
Q: How long do sopes last?
A: Best eaten fresh, but they can be stored in an airtight container in the fridge for up to 24 hours. Reheat in a hot pan before serving.
What You’ll Need
For the masa:
- Blue corn flour: Makes the sopes naturally colorful and flavorful
- Lukewarm water: To bind the flour into a pliable dough
- Finely chopped medium onion: Adds subtle sweetness to the masa
- Salt: Enhances flavour
For the filling:
- Potatoes: Peeled and diced for a hearty base
- Cooking chorizo sausages: Adds spice and richness
- Tomatoes: Chopped for freshness
- Small onion: Chopped for depth of flavour
- Garlic: Minced for aroma and taste
- Vegetable oil: For frying the filling
- Salt: To taste
For serving:
- Feta cheese: Crumbled for tanginess
- Sour crema: Creamy topping
- Fresh coriander: Adds freshness and aroma
Equipment: Non-stick frying pan, frying pan for sopes, frying pan for filling, tortilla press, kitchen towel
How to Make Step by Step
1. Make the masa
- Heat a non-stick frying pan over medium heat.
- Mix the blue corn flour with salt, finely chopped onion, and lukewarm water. The dough should be moist but not sticky. Add a little more water if needed.
- Divide the dough into 10 equal balls. Using a tortilla press, press each ball into a 3mm thick, 10cm diameter tortilla.
2. Cook the sopes
- Place the first tortilla in the hot frying pan. Cook for 15 seconds on one side, then flip. Repeat until all sopes are cooked.
- While still hot, pinch the edges to form a little plate shape. Cover the cooked sopes with a kitchen towel to keep warm.
3. Prepare the filling
- Peel and dice the potatoes. Chop the tomatoes and onion, and mince the garlic.
- Heat 3 tablespoons of oil in a frying pan. Fry the potatoes for 15 minutes, stirring occasionally.
- Add tomatoes, onion, garlic, and season with salt. Cook until vegetables are softened.
- Remove the skin from chorizo sausages, chop into small pieces, and add to the potatoes. Fry for another 5 minutes.
4. Assemble the sopes
- Place a sope on a plate. Top with the chorizo and potato filling.
- Add crumbled feta, a dollop of sour crema, and fresh coriander.
- Serve immediately with agua fresca or your favourite drink.
Tips for Making the Best Sopes
- Keep the masa moist but not sticky for easier shaping.
- Pinch the edges while the sopes are hot to form a nice little plate.
- Cover cooked sopes with a towel to keep them warm and soft.
- Cook potatoes thoroughly so they are tender but not mushy.
What to Do and Not to Do
Do:
- Serve fresh for the best texture
- Customize toppings to your taste
- Use fresh ingredients for maximum flavour
Don’t:
- Overwork the masa or it becomes tough
- Skip pinching the edges—it helps hold the toppings
- Let the sopes sit too long; they are best warm
Storing and Reheating
- Store leftover sopes in the fridge for up to 24 hours.
- Reheat in a hot pan to restore warmth and texture.
- Store filling separately for best results.
Recipe Variations
- Vegetarian: Replace chorizo with sautéed mushrooms or beans
- Add avocado slices for extra creaminess
- Try different cheeses: queso fresco or cotija for authentic flavour
- Fry the sopes for a crispier texture
Interesting Facts
- Sopes are a traditional Mexican street food enjoyed for generations.
- The pinched edges of the sope are called “bordes” and help hold toppings.
- Blue corn has more antioxidants than yellow corn and adds a beautiful color.
Final Thoughts
Sopes are a little taste of Mexico in every bite—versatile, comforting, and endlessly fun to make. Whether you stick to the classic chorizo and potatoes or create your own topping combinations, these little masa plates will always bring warmth and joy to your kitchen.
Karlita x
Ingredients
Method
- Start by heating a non-stick frying pan over medium heat. In a bowl, mix the blue corn flour with salt, finely chopped onion, and lukewarm water. The dough should be moist but not sticky—add a little more water if needed.
- Divide the dough into 10 equal balls and gently press each one using a tortilla press into a small tortilla about 3 mm thick and 10 cm in diameter.
- Place the tortillas in the hot frying pan and cook for about 15 seconds on one side, then flip. If you have a large pan, you can cook several at a time. Once cooked, remove from the pan and, while still hot, pinch the edges to form a small “masa plate.” Cover the cooked sopes with a kitchen towel to keep them warm while finishing the rest.
- Peel and dice the potatoes into small cubes, chop the tomatoes and onion, and mince the garlic. Heat the vegetable oil in a frying pan over medium heat and add the potatoes, frying for about 15 minutes while stirring occasionally until partly cooked.
- Add the tomatoes, onion, and garlic to the pan, season with salt, and cook until the vegetables soften. Remove the skin from the chorizo sausages, chop into small pieces, and add to the potato mixture. Fry for another 5 minutes and set aside.
- Top each warm sope with the chorizo and potato mixture, then add crumbled feta, a dollop of sour crema, and some fresh coriander. Serve immediately with a refreshing agua fresca or your favourite drink, and enjoy as many as you like!
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