Sopes

Name: Sopes
Cuisine: Mexican
Ingredients: 1¾ cups (220 g) masa harina; 1 cup (240 ml) plus 2 tablespoons (30 ml) warm water; ½ teaspoon salt; 2 tablespoons (28 g) lard or vegetable oil; 2 tablespoons (28 g) lard or vegetable oil; 1 teaspoon baking powder; ¼ cup (30 g) flour; Vegetable oil, for frying; 1 cup (240 g) Birria Mother Recipe No. 1; ½ cup (120 g) Pressure Cooker Refried Beans; ¼ cup (60 g) Mexican crema; ¼ cup (35 g) Mexipoix; ¼ cup (30 g) shredded cotija cheese; ¼ cup (60 ml) Habanero Salsa

Preparation info

Serves
8
sopes

Difficulty
Easy

Appears in

Birrias

By Jesse Valenciana

Published 2025

About

When made correctly, a good sope will be equally as soft as it is crispy, making it an excellent vessel for your birria. Also, keep it simple by not overdoing it with the toppings. For this recipe, let the birria set the stage for the sope to be the star of the show.

Ingredients

1¾ cups (220 g) masa harina
1 cup (240

Americas
Mexico
Snack
Central America

Method

Heat a comal or griddle over medium heat.
In a large bowl, slowly add the warm water to the dry masa flour while stirring. Add in the salt and stir.
Knead until the water is evenly incorporated and soft and moist to the touch. It will be tacky but not sticky.
Mix in the lard or oil, baking powder, and flour.
Divide into 4 portions,