Mexican Sopes

Mexican Sopes

SB 235

"These are commonly served as a light snack or dinner throughout Mexico. They can be filled with your favorite toppings such as: beans, cheese, shredded pork, lettuce, tomatoes, sour cream, etc. They are also delicious with just a dollop of butter on them."
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1 h 30 m servings 108 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Combine masa harina, flour, and salt in a bowl. Stir water and egg into the masa mixture; add melted shortening and mix well to form dough.
  2. Gently knead dough until moist but retains shape; transfer to a bowl, cover bowl with plastic wrap, and refrigerate for 1 hour.
  3. Divide chilled dough into 15 portions. Roll 1 portion of dough into a ball, while keeping remaining dough covered to prevent it from drying. On a lightly floured work surface, pat ball into a 3-inch round. Pinch along the edges of the round to make a ridge. Repeat with remaining dough portions.
  4. Pour enough oil into a skillet to be about 1/2-inch deep; heat to 365 degrees F (185 degrees C). Fry a couple shells in hot oil at a time until crisp, 1 to 2 minutes per side. Remove sopes from oil using a slotted spoon to a plate lined with paper towel. Add more oil as needed and reheat between batches.


  • Cook's Notes:
  • They can be frozen after being fried. Let sopes cool, then place them in a single layer in an airtight container. Cover and freeze for up to 1 month.
  • To reheat, place sopes on baking sheet and bake for 8 to 10 minutes until heated through.



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