Make Ahead

Sopes (Tartlet-like cakes made with masa harina)

March  7, 2011
0 Ratings
  • Makes 8 large sopes or 16 small sopes
Author Notes

Sopes are small, round, tartlet-like cakes made with masa harina, the flour used to prepare corn tortillas. A sope can be filled with anything from meat, beans, salsa, cheese or a combination of these. My simple recipe is filled with black beans, roasted chiles, and topped with queso fresco and cilantro. Growing up we called them chalupitas, or “little boats”. These are great appetizers for any party. —MuyBueno

What You'll Need
  • 2 cups masa harina (recommend Maseca Corn Flour Masa)
  • 1/4 teaspoon salt
  • 1 1/4 cups warm water
  • 4 roasted long green chiles, sliced ½” strips
  • 4 cups cooked pinto or black beans (or canned beans), drained
  • 2 cups queso fresco, crumbled
  • 1 cup cilantro sprigs
  • Avocado slices (optional)
  1. Combine the two cups of masa harina, salt, and water. Stir until mixture is smooth and slightly sticky. Add 1 tablespoon of water at a time, if needed. Dough should be soft like play-doh and not dry.
  2. Divide masa mixture into 8-16 portions (depending on desired size). Cover with a damp cloth to keep the dough soft and moist. I like keeping mine in the same bowl I mixed the dough.
  3. Line your tortilla press with plastic wrap. Place each ball between the plastic wrap and press down to form a little ½” patty. Peel off the plastic wrap. If you don’t have a handy dandy tortilla press you can use a heavy skillet or pot to make the dough circles. Or use your hands to form a patty.
  4. Preheat an ungreased comal (griddle) on medium-high heat. Cook each sope on the comal for about 2-4 minutes on each side until dry. Repeat with the remaining sopes.
  5. To form the sopes you will need to work quickly while each sope is warm off the comal.
  6. Take each sope and working from the center outward, pull the warm dough pinching up the edge of the round to make a ridge. You may need to dig into the dough because it has cooked a bit. You will do this all the way around until you create a little boat.
  7. Set each one aside until you are ready to fill.
  8. Preheat oven to 350 degrees Fahrenheit. Fill each sope with beans and chile. Bake in the oven for 10 minutes.
  9. Sprinkle with queso fresco, cilantro, and garnish with avocado slices (optional).

See what other Food52ers are saying.

  • Panfusine
  • mrslarkin
  • susan g
    susan g
  • MuyBueno

8 Reviews

charlie February 17, 2017
I absolutely love these, they are my go to when I have to have bread but still gluten free. Was making them for dinner, but forgot lunch, so just happened to have pinto beans waiting to go on the freezer and a jar of homemade salsa Verde in the fridge, mix and in the toaster oven for 10 min. Sorry, no cheese but still yum.
Panfusine December 14, 2011
These sound awesome.. Been looking for a nice mexican recipe that i can make from scratch! thanks!
mrslarkin December 14, 2011
These look delicious!! My brother's Mexican girlfriend showed me how to make sopes. It's pretty simple - and very delicious! Looking forward to trying these. Thanks for the recipe!
mrslarkin January 4, 2012
Made these sopes for dinner tonight with beef and bean chili, green onion and a dollop of creme fraiche. Muy bueno indeed!! I formed them by hand and it helped to keep my hands wet while patting them into a circle. Thanks for a great recipe!
MuyBueno January 4, 2012
OH YUMMY mrslarkin. So happy to hear you loved them! You are very welcome!
MuyBueno January 4, 2012
Thank you Susan! I look forward to hearing what you think! My kids LOVE them (without the chile) ;)
susan G. March 7, 2011
I'm interested, and I have Maseca waiting for a recipe. Trying this soon!
MuyBueno March 8, 2011
Thank you Susan! I look forward to hearing what you think! My kids LOVE them (without the chile) ;)