Jeff Misenti
March 13, 2026
Difficulty Level: easy
30 min Prep
25 min Cook
55 min Total
10 Servings
If you’re looking for a classic Mexican dish that many people haven’t heard of, this sopes recipe might be worth a cook.
Sopes are thick, hand-shaped masa rounds, with pinched edges perfect for holding lots of toppings. They are like tortillas, but smaller, thicker, and heartier.
In this recipe, the sopes are topped with refried beans, queso fresco, lettuce, tomatoes, avocado, sour cream, and salsa. This gives them a traditional Mexican taste, but they can be customized however you want.
Whether you’re cooking them for an appetizer, snack, or light meal, they’re perfect with almost every topping. Check out the ingredients and cooking steps below.
Sopes Ingredients
- 2 cups of masa harina
- 1 1/4 cups of warm water
- 1/4 teaspoon of salt
- Vegetable oil for frying
- 1 can of refried beans (15 oz)
- 1 cup of crumbled queso fresco
- 1/2 cup of chopped lettuce
- 1/2 cup of chopped tomatoes
- 1 avocado, sliced
- 1/4 cup of sour cream
- 1/4 cup of salsa
- Lime wedges for serving
Sopes Instructions
- In a large bowl, mix the masa harina and salt together.
- Slowly pour in the warm water, stirring as you go, until a firm, springy dough forms. The dough should hold together without feeling sticky. Add a little more water or masa harina if needed.
- Divide the dough into 10 even portions.
- Roll each piece into a ball, then gently flatten it into a round about 1/3 inch thick.
- Heat a large skillet or griddle over medium-high heat.
- Cook each dough round for 2 minutes per side, or until lightly browned and cooked through.
- Keep the cooked rounds covered with a cloth to help them stay warm.
- While they are still warm enough to handle, use your fingers to pinch the edges of each one and form a raised rim about 1/2 inch high. This border helps keep the toppings from sliding off.
- In a deep skillet, heat about 1 inch of vegetable oil to 350°F.
- Fry the sopes in batches for 2 minutes per side, until they are golden and slightly crisp.
- Once cooked, transfer them to paper towels to drain.
- While the sopes are still warm, spread a thin layer of refried beans over each one. Top with crumbled queso fresco, chopped lettuce, chopped tomatoes, avocado slices, a spoonful of sour cream, and salsa.
- Serve right away with lime wedges on the side.
Nutrition
Calories: 180cal
Carbohydrate: 20g
Protein: 5g
Fat: 10g
Cholesterol: – -mg
Sodium: 250mg