Almost-Mexican Sopes

I once had a friend who introduced me to the wonders of authentic Mexican cooking. Even though this was years ago I sometimes crave a good sope, so I re-created it my way. These may not be perfectly authentic, but they sure hit the spot. And my husband says the smell reminds him of Mexico so that has to count for something. They can be as elaborate or simple and inexpensive as you want.


3 cups Maseca

3 cups water

Whatever toppings you want

  1. Pour maseca into bowl.

  2. Add all but about ¼ cup water and mix until resembling play doh. Save the rest of the water in case the mixture starts to dry out later and add as necessary.

  3. Form into balls a little smaller than tennis balls

  4. Dust counter surface with maseca and roll out one ball at a time to about an eight of an inch, keeping the rest of the dough covered with a damp cloth to keep from drying out. There’s a delicate balance: the counter and rolling pin need to be dusted well enough that the dough doesn’t stick, but the dough needs to be wet enough that it doesn’t crack when rolled out

  5. Cook on medium heat in a lightly greased pan

  6. When the underside looks dry and just starting to golden, flip and cook the other side the same.

  7. Remove from heat and keep in a towel to keep warm until ready to serve

  8. Top with whatever you want. We usually go all out with refried beans (homemade, of course) chicken or garbanzo beans (depending if you want it vegetarian, and you can try my taco seasoning), corn, bell peppers, tomatoes, lettuce, cheese, a squirt of lime, and plain Greek yogurt (instead of sour cream)


#Dinner #Vegetarian #GlutenFree

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Hi! I'm Felicia. I believe that food should be simple and the ingredients should be just that: ingredients. I also believe that balance and moderation are essential. So come to my kitchen, and let's make everyday family foods healthier. Or click here to learn more about me.