Ingredients
Dough
- 2 cups masa harina
- 1 ½ cups warm water
- ¼ tsp salt
- Neutral oil for frying (about ¼ cup)
To Serve
- 1-1 ½ cups refried beans (vegan)
- Vegan queso fresco
- Vegan cotija cheese
- Salsa fresca
- Vegan Mexican crema
- Pickled jalapeños
- Pickled red onions
- Vegan chorizo
- Jackfruit carnitas
- Avocado cubes
- Lime wedges
- Cilantro
Instructions
- Make the Dough: In a large bowl, whisk together masa harina and salt. Gradually add 1 ½ cups of warm water while mixing with your hands until a pliable dough forms. Knead the dough to form a ball that holds together without being too sticky. Add water or masa harina a little at a time if the dough feels too crumbly or too sticky, respectively.
- Roll the Dough Balls: Divide the dough into golf-ball-sized pieces (about 60-65 grams each). Roll each piece between your palms to create smooth balls. Cover them with a tea towel to prevent drying while you work.
- Press the Sopes: If you have a tortilla press, line it with two pieces of cut zip-top bags or wax paper. Place a dough ball on one side, cover with the other piece of plastic, and press gently to form a roughly ¼-inch thick tortilla. If no press is available, place dough between two pieces of plastic on your counter and press down firmly using the bottom of a baking dish or flat plate.
- Cook the Sopes on Skillet: Preheat a cast-iron skillet over medium heat. Cook each sope for 60-70 seconds on the first side, then flip and cook 60-90 seconds more until brown spots appear and the dough puffs slightly. Let rest briefly.
- Shape the Edges: While the sopes are still warm, pinch the inner portion of the dough all around the edges with your thumb and index finger to form a raised ridge that will hold toppings. Cover them with a tea towel to keep warm and repeat for all sopes.
- Fry the Sopes: Heat about ¼ cup neutral oil in the skillet over medium heat. Fry each sope for about 30 seconds on each side until lightly golden and crispy. Remove and drain on paper towels to remove excess oil.
- Serve: Spread a layer of refried beans on the bottom of each sope. Top with vegan queso fresco, vegan cotija cheese, salsa fresca, vegan crema, avocado cubes, pickled jalapeños, pickled red onions, vegan chorizo or jackfruit carnitas, cilantro, and a squeeze of lime as desired. Serve immediately and enjoy!
Notes
- Use a comal or cast iron skillet for cooking; a comal adds a smoky flavor and better char, while cast iron provides even heat distribution.
- Do not press the dough too thin; sopes should be thicker than tortillas for a sturdy base.
- Press the sopes gently with a spatula when cooking the second side to ensure they cook evenly and puff properly.
- Pinch the edges while sopes are warm to avoid burning your fingers; using a towel or napkin protects your hands.
- Use warm water to hydrate masa harina fully, producing pliable but not sticky dough.
- Weigh dough balls with a kitchen scale for consistent size and even cooking.
- Maintain a ¼-inch thickness for ideal sope texture that balances sturdiness and tenderness.
- Shape ridges within 30-60 seconds after cooking while still warm for easiest molding.
- Frying adds crunch and flavor but is optional; keep oil around 350°F and avoid overcrowding the pan.
- Nutritional information is an estimate and should not substitute professional health advice.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
- Diet: Vegan
