Sopes are beloved Mexican antojitos—everyday street foods made from corn masa and enjoyed across the country. Though they share the same base, each has its own shape, texture, and way of serving that reflects the creativity of Mexican home and street cooking.
Ingredients
(Makes 6–8 pieces)
- 1½ cups finely ground corn masa (or masa harina)
- ½ cup all-purpose flour (optional; omit if using only masa harina for tradition.)
- ½ teaspoon salt
- 1 teaspoon baking powder (optional)
- 2 tablespoons vegetable oil
- About 1 cup of warm water
- Beef broth
Instructions
- Prepare the Dough
In a bowl, mix the dry ingredients. Add the oil and slowly incorporate warm water, kneading by hand until a soft, slightly spongy dough forms. The dough should be moist but not sticky - Shape
Divide the dough into small balls. Press each one into a thick round disc, about 3 inches wide. - Cook
Heat a griddle or skillet over medium heat. Cook each disc for several minutes per side until lightly browned and cooked through. - Form Sope
While still warm, pinch the edges upward to create a rim. Add toppings directly on top. - Finish & Serve
Serve warm with your choice of toppings. Gorditas are usually eaten stuffed, while sopes are enjoyed open-faced.
Cultural Note
These dishes are part of Mexico’s antojito tradition—simple, handmade foods made from corn, a cornerstone of Mexican cuisine for thousands of years. Variations exist across regions, depending on local ingredients and customs.
To Serve (Toppings & Fillings)
- Refried beans
- Shredded meat or vegetables
- Crumbled cheese (queso fresco works well)
- Shredded lettuce or cabbage
- Salsa or crema
For more detailed instructions and examples of how others made their Gorditas and Sopes, click here.
