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Sopes in talavera plate
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Sopes

Traditional Mexican recipe. One of the few you can find almost all across the country!
Prep Time5 minutes
Cook Time10 minutes
0 minutes
Course: Breakfast, Dinner, Lunch, Snack
Cuisine: Mexican
Keyword: Mexican Vegan
Servings: 4 sopes
Calories: 120kcal
Cost: 2

Ingredients

  • 1 cup Masa harina Maseca is probably the best you can find abroad
  • 3/4 cup Water
  • 1 teaspoon Salt

Toppings (all optional, add your own!)

  • 1 cup Refried beans
  • 1/3 cup Cilantro
  • 1/2 cup Sunflower seed sour cream or tofu sour cream
  • 1/2 cup Diced tomato
  • 1/2 cup Diced onion
  • 1/2 cup Chopped lettuce
  • 1/2 cup Pickled carrots/jalapeño chilies

Instructions

  • Get the ingredients
    Sopes ingredients
  • Mix them
    Consistency of sopes masa
  • Add 1-2 tbsp of oil to a pan and put it and preheat at medium heat
  • Form the sopes. You don't need a tortillera, but if you have one it might be helpful!
    Giving form to sopes with your hands
  • Once you have a sope, you can make them like "cups" by raising the sides a little bit
    Giving form to sopes with your hands
  • Add them to the pan and leave them to cook for about 10 minutes. Cover them with a lid. Flip at 5 minutes in and cover them again
    Sopes in pan
  • Enjoy!
    Sopes

Notes

  • Calories area approximate per sope and it only considers the sope, not the toppings!
  • This goes amazing with sunflower sour cream or if you prefer a seed free version, try tofu sour cream
  • Add refried beans, onion, avocado, tomatoes!
  • Serve them hot, they are not good cold!
  • They keep in the fridge for about a week, but they dry up. Add some drops of water and heat them in a pan or the microwave it this happens
  • They keep for months in the freezer, but the texture once unfrozen might be a bit different