mexican sopes
Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets. Uses epazote, queso fresco, avocado, and chorizo.
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    • 2 cups instant corn flour (masa harina)
    • 4 tablespoons all purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 11/2 cups warm water
    • Canola oil, for frying
  • Chorizo and Potato Filling:
    • 4 baking potatoes, like russets, peeled and diced
    • 1 pound Spanish chorizo, diced small
    • 2 garlic cloves, minced
    • 1 Spanish onion, diced
    • 1 red bell pepper, diced
    • 1 yellow bell pepper, diced
    • 1 green bell pepper, diced
    • 1 poblano pepper
    • 1 cup chicken stock
    • 1/2 cup chopped cilantro
    • 1 scallion chopped


Mix flours, baking powder, and salt, and add the warm water. You may need a little more warm water to make moist, smooth dough.

Traditional sopes forming method:

Make balls the size of a walnut, a few at a time, and keep the dough in a plastic bag to prevent it from drying out. Moisten a cloth napkin or tea towel and spread out on a flat surface. Roll each ball of dough in moistened palm of you hand until smooth, lay on the damp towel, cover with a plastic bag, and press down with your hand to flatten to the size of a silver dollar. To shape the patty, flatten again with a small can or flat-bottomed glass into a perfectly smooth circle 2 to 2 1/2 inches in diameter. It should be about 1/4-inch thick. Peel the plastic bag off the top, then lay the tortilla in your hand and peel off the damp cloth. Smooth any rough edges with your fingers and the tortilla is ready to fry.

Quick sopes forming method:

On a lightly floured surface, roll out the dough to 1/4 inch thick. Using a 2-inch round cookie cutter, cut out sopes. Re-roll unused dough.

Heat a cast iron skillet and add enough canola oil to coat the bottom of the pan. When hot, slide the patties into the hot oil and fry until they are a light golden brown and slightly crisp on top, about 1 minute on each side. Drain on paper towels and make a slit on the side as soon as they have cooled enough to handle. Fill with chorizo and potatoes filling. These do not keep well; they must be eaten immediately.

Chorizo and Potato Filling Instructions:
Begin by cooking potatoes in a pot of water, when tender remove and set aside. In a large saute pan add a little oil. While shaking, add chorizo and cook for 4 minutes. When crispy, add garlic, onion, and all the peppers. Cook for 8 minutes. At that point, add the chicken stock and cook for 3 more minutes. Then add the potatoes, cilantro, and scallions; cook for 3 minutes more and season with salt and pepper to taste. Use for stuffing sopes.

Optional Garnish
Garnish with crema and queso fresco.

Gorditas / Sopes Press
These little cakes are traditionally formed by hand but there is a special tool to help the job go faster. The gorditas or sopes maker is a cast aluminum device that looks like a tortilla press except it has a about a 4" inset area that is about 1/4" high. Place a ball of masa in the center and press gently to get a perfectly round 1/4 thick masa cake! Please note: while we don't recommend cast aluminum for tortilla presses it is perfectly adequate for pressing gorditas or sopes because there is not a lot of pressure required to form the masa cake.

Additional Notes

Chorizo and Potato Filling, recipe follows
Recipes From - The Gourmet Food And Cooking Resource