Name: Mexican Sopes From Scratch Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 cup instant corn masa flour; 1 cup water; 4 dried california chiles; 2½ tsp salt; 1 clove garlic; 4 medium tomatoes; ½ tsp dried oregano; ½ lb skirt steak; ½ tsp all-purpose meat seasoning; 2 cups corn oil; For Serving:; refried bean; iceberg lettuce; Mexican crema; queso fresco

Sopes are a traditional Mexican dish that are adored for their unique combination of textures and flavors. The base is a thick, fried corn dough that's topped with various fillings like meat, beans, cheese, lettuce, and a rich tomato and chile sauce. It's an appetizing dish that offers an authentic taste of Mexican cuisine.

Photos of Mexican Sopes From Scratch Recipe

The main ingredient that you might not find in your regular grocery store is instant corn masa flour. It's a type of cornmeal that's treated with an alkaline ingredient, which gives it a unique flavor and texture. If you can't find it in the international aisle of your local supermarket, you might want to check a Latin American specialty store. The dried California chiles and Mexican crema might also be a bit harder to find, but can usually be located in the same places.

Sopes From Scratch Ingredients

Instant corn masa flour: A type of cornmeal that's treated with an alkaline ingredient. It's the main component of the sopes and gives them their characteristic flavor and texture.

Water: Used to form the dough for the sopes.

Dried California chiles: These are used to make the chile sauce. They have a mild to medium heat and a slightly sweet flavor.

Garlic: Gives a subtle flavor to the chile sauce.

Tomatoes: The base ingredient for the tomato sauce.

Dried oregano: Adds a hint of earthy flavor to the tomato sauce.

Skirt steak: The main protein for the filling. This cut of meat is flavorful and juicy.

All-purpose meat seasoning: Enhances the flavor of the skirt steak. You can use your preferred brand.

Corn oil: Used for frying the sopes.

Refried beans: One of the traditional toppings for sopes. They add a creamy texture and rich flavor.

Iceberg lettuce: Adds a fresh and crunchy element to the dish.

Mexican crema: A tangy and creamy dairy product that's similar to sour cream but a bit thinner. It's drizzled on top of the sopes.

Queso fresco: A Mexican cheese that's mild and crumbly. It's sprinkled on top of the sopes for added flavor.

One reader, Amalita Sena says:

The Mexican sopes from scratch recipe is a game-changer! The sopes turned out perfectly crispy and the flavors were amazing. The homemade masa dough was a hit, and the combination of refried beans, carne asada, and fresh toppings made for a delicious and authentic dish. I can't wait to make it again!

Amalita Sena

Mastering the Techniques for Authentic Sopes

How to shape the sopes: After frying the dough, pinch the sides up to form a wall around the edge to shape the sopes. This will create a well to hold the toppings.

How to make the chile sauce: Boil the dried chiles in water, then blend them with salt and garlic until smooth. This creates a flavorful chile sauce for the sopes.

How to make the tomato sauce: Boil the tomatoes, then blend them with reserved cooking liquid, oregano, and salt until smooth. This creates a delicious tomato sauce for the sopes.

How to cook the carne asada: Season the skirt steak with meat seasoning and salt, then cook for about 10 minutes, flipping frequently until seared and cooked through. After cooking, cut the meat into small pieces for the sopes.

How to fry the sopes: Dip the shaped sopes in the chile sauce, then fry them in hot corn oil for about 5 minutes, flipping frequently until golden brown. Drain the sopes on paper towels or a wire rack before serving.

How To Make Mexican Sopes From Scratch

Sopes are fried corn tortillas from Mexico. These Mexican sopes are dipped in chile sauce for a spicy kick and topped with refried beans, cheese, and steak.

Preparation: 30 minutes

Cooking: 45 minutes

Total: 1 hour 15 minutes

Serves:

Ingredients

1cupinstant corn masa flour
1cupwater
4dried california chiles
2½tspsalt,divided
1clovegarlic
4medium tomatoes
½tspdried oregano
½: 5px; letter-spacing: 2px”>½tspall-purpose meat seasoning
2cupscorn oil

For Serving:

refried bean
iceberg lettuce,shredded
Mexican crema
queso fresco

Instructions

In a medium bowl, mix the masa flour and ½ cup of water together using hands. Once combined, add the rest of the water and knead until the dough forms a smooth ball.
Heat a large pan or griddle over medium-high heat.
Pat the dough out into 6 flat circles.
Fry the dough for about 5 minutes turning frequently, until just lightly brown.
Once the dough is cooked, shape the sopes by pinching the sides up to form a wall around the edge. Set aside to cool.
Rip the stems off the dried chiles and discard the seeds. Rinse the chiles, if necessary.
Add the chiles to a small pot of water and bring to a boil over high heat. Once boiling, remove the pot from the heat.
Transfer the chiles and their cooking liquid to a blender and add 1 teaspoon of salt and the garlic. Blend until smooth. Set aside.
Add the tomatoes to a small pot of water and bring to a boil. Cook until the tomato skins split, then remove from the heat and drain, reserving ½ cup of the tomato water.
Transfer the tomatoes to a blender with the reserved cooking liquid, oregano, and ½ teaspoon of salt. Blend until smooth. Set aside.
Heat a large pan or griddle over medium-high heat. Add the skirt steak and season with the meat seasoning and remaining teaspoon of salt. Cook the meat for about 10 minutes, flipping frequently until seared and cooked through.
Transfer the meat to a cutting board and cut into small pieces. Set aside.
Heat the corn oil in a deep, large pan over high heat.
Dip the sopes in the chile sauce, turning to coat completely.
Once the oil is hot, fry the sopes for about 5 minutes flipping frequently, until golden brown. Drain the sopes on paper towels or a wire rack.
To serve, fill the sopes with refried beans, carne asada, shredded lettuce, tomato sauce, Mexican crema, and queso fresco.
Enjoy!

Nutrition

Calories: 831.65kcal
Fat: 78.01g
Saturated Fat: 11.39g
Trans Fat: 0.26g
Monounsaturated Fat: 22.36g
Polyunsaturated Fat: 40.19g
Carbohydrates: 22.04g
Fiber: 2.06g
Sugar: 3.81g
Protein: 11.07g
Cholesterol: 24.57mg
Sodium: 659.29mg
Calcium: 22.85mg
Potassium: 413.28mg
Iron: 1.51mg
Vitamin A: 50.59µg
Vitamin C: 54.52mg

Pro Tip for Perfecting Your Sopes Technique

When shaping your sopes, it's important to create a substantial edge to hold in your fillings. After frying the dough, while it's still warm and pliable, pinch the edges to create a rim. This will form a shallow bowl shape. If the dough cools and becomes too hard to shape, you can briefly reheat it on the griddle to soften it again. Remember, the key to a good sope is its ability to hold all the delicious toppings without spilling.

Time-Saving Tips for Making Sopes from Scratch

Prep ahead: Prepare the chile and tomato sauces in advance and store them in airtight containers in the refrigerator for up to 3 days.

Batch cooking: Cook a larger quantity of carne asada and freeze the extra portions for future use in sopes or other dishes.

Organized workspace: Set up your cooking area with all the ingredients and tools needed for efficiency and ease of preparation.

Multitask: While the sopes are frying, utilize the time to assemble the fillings and toppings to streamline the serving process.

Efficient assembly: Pre-measure and prepare the fillings and toppings in advance to expedite the final assembly of the sopes.

Substitute Ingredients For Mexican Sopes From Scratch Recipe

instant corn masa flour - Substitute with regular cornmeal: Regular cornmeal can be used as a substitute for instant corn masa flour. However, the texture and flavor may be slightly different, so adjust the amount of water as needed to achieve the right consistency for the sopes dough.
dried california chiles - Substitute with dried guajillo chiles: Dried guajillo chiles can be used as a substitute for dried California chiles. They offer a similar mild heat and a slightly fruity flavor, making them a suitable alternative for the recipe.
skirt steak - Substitute with flank steak: Flank steak can be used as a substitute for skirt steak in this recipe. Both cuts come from the abdominal area of the cow and have a similar texture and flavor, making flank steak a suitable alternative for the sopes.

Essential Kitchen Tools for Making Sopes

Mixing bowl: A mixing bowl is essential for combining ingredients and forming the dough for the sopes.
Blender: A blender is used to puree the dried chiles and tomatoes to make the flavorful sauces for the sopes.
Large pan or griddle: This is used for frying the sopes and cooking the skirt steak.
Small pot: A small pot is used for boiling the dried chiles and tomatoes.
Cutting board: A cutting board is necessary for slicing the cooked skirt steak into small pieces.
Deep, large pan: This is used for frying the sopes in hot oil.
Paper towels or wire rack: These are used for draining the fried sopes before serving.

Storing and Freezing Homemade Sopes

To store leftover sopes, allow them to cool completely to room temperature before placing them in an airtight container. They can be kept in the refrigerator for up to 3-4 days.
If you want to freeze the sopes, wrap each one individually in plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable bag. Label the container with the date and contents. Frozen sopes can be stored for up to 2-3 months.
To reheat refrigerated sopes, preheat your oven to 350°F (175°C). Place the sopes on a baking sheet and bake for 10-15 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat for a few minutes on each side.
For frozen sopes, you can reheat them directly from the freezer. Preheat your oven to 350°F (175°C), remove the plastic wrap or aluminum foil, and place the frozen sopes on a baking sheet. Bake for 15-20 minutes, or until heated through and crispy.
If you have leftover toppings like refried beans, carne asada, or tomato sauce, store them separately in airtight containers in the refrigerator. They can be kept for up to 3-4 days and reheated as needed when serving the sopes.

Reheating Leftover Sopes for Best Results

Preheat your oven to 350°F (175°C). Place the leftover sopes on a baking sheet lined with parchment paper or aluminum foil. Bake for 10-15 minutes, or until heated through and slightly crispy on the edges. This method helps to restore the texture of the masa base while keeping the toppings warm and flavorful.
For a quicker option, use a toaster oven. Set the temperature to 350°F (175°C) and place the sopes on the toaster oven rack. Heat for 5-7 minutes, or until warmed through and slightly crispy. Keep an eye on them to prevent burning.
If you prefer a softer texture, wrap the sopes in damp paper towels and microwave them on high for 30-45 seconds. Check the temperature and repeat in 15-second intervals if needed. This method will soften the masa base while heating the toppings.
For a crispy texture, reheat the sopes in a skillet or on a griddle over medium heat. Add a small amount of oil or butter to the pan and heat the sopes for 2-3 minutes on each side, or until crispy and heated through. This method will give you a nice crispy exterior while keeping the interior soft and warm.
If you have an air fryer, you can use it to reheat your sopes. Preheat the air fryer to 350°F (175°C) and place the sopes in the basket. Cook for 3-5 minutes, or until heated through and slightly crispy. This method is quick and helps to restore the texture of the masa base.

Interesting Trivia About Mexican Sopes

Sopes are a traditional Mexican dish that originated in central and southern parts of Mexico. They are a popular street food and are often enjoyed as a snack or appetizer.

Making Sopes at Home: Is It Cost-Effective?

This Mexican sopes recipe is quite cost-effective for a household. The main ingredients, such as corn masa flour, skirt steak, tomatoes, and refried beans, are affordable and readily available. The recipe yields a substantial amount, making it suitable for a family of four. The total cost for the ingredients is approximately $20, making it a budget-friendly option. The versatility of the dish and the use of simple, economical ingredients make it a practical choice for home cooking. Overall Verdict: 9.

Is This Mexican Dish Healthy or Not?

The Mexican sopes recipe, while delicious, is not particularly healthy due to several factors:

The use of corn masa flour and frying the sopes in corn oil contributes to a high calorie and carbohydrate content
Skirt steak, while flavorful, is a fattier cut of meat that can increase saturated fat intake
Toppings like Mexican crema and queso fresco add additional fat and calories to the dish

However, the recipe does include some nutritious elements, such as tomatoes and lettuce, which provide vitamins and fiber.

To make this recipe healthier, consider the following modifications:

Replace the corn masa flour with a whole grain alternative or use a smaller portion of the masa to reduce carbohydrate intake
Opt for a leaner cut of meat, such as sirloin or tenderloin, to decrease saturated fat content
Grill or bake the sopes instead of frying them to reduce the amount of oil used
Use low-fat or non-fat versions of Mexican crema and queso fresco to cut down on fat and calories
Increase the amount of vegetables used as toppings, such as adding diced onions, cilantro, or radishes for added nutrients and fiber
Serve the sopes with a side salad or vegetable-based soup to balance out the meal and increase overall nutrient density

Our Editor's Opinion on This Sopes Recipe

The recipe for Mexican sopes from scratch is a delightful and authentic dish that captures the essence of traditional Mexican cuisine. The process of making the sopes from scratch adds a homemade touch that elevates the dish. The combination of flavors and textures, from the crispy sopes to the tender carne asada, creates a truly satisfying experience. The use of dried chiles and fresh tomatoes in the sauces adds depth and complexity to the dish. Overall, this recipe offers a wonderful opportunity to explore the vibrant and rich flavors of Mexican cooking.

Enhance Your Mexican Sopes From Scratch Recipe with These Unique Side Dishes:

Guacamole: Create a zesty and creamy guacamole with ripe avocados, diced tomatoes, finely chopped onions, and a squeeze of fresh lime juice.

Pico de Gallo: Whip up a fresh and vibrant pico de gallo with diced tomatoes, onions, jalapeños, cilantro, and a splash of tangy lime juice.

Churros: Indulge in a sweet and crispy churros dessert, dusted with cinnamon sugar and served with a side of rich chocolate dipping sauce.

Similar Recipes to Try If You Love Sopes

Spicy Beef Tacos: Create a flavorful marinade for the beef by combining spices and citrus juices. Grill the beef to perfection and serve in warm tortillas with your favorite toppings.

Mango Salsa Chicken: Marinate chicken in a zesty mango salsa and grill until juicy and tender. Serve with a side of cilantro lime rice for a refreshing and satisfying meal.

Vegetarian Enchiladas: Fill corn tortillas with a mix of sautéed vegetables, black beans, and cheese. Roll them up, cover with enchilada sauce, and bake until bubbly and golden. Top with fresh avocado and cilantro for a delicious meatless dish.

Pineapple Upside-Down Cake: Create a caramelized topping with pineapple slices and cherries, then pour a moist cake batter over the fruit. Bake until golden and flip the cake over for a stunning and sweet dessert.

Tortilla Soup: Simmer chicken, tomatoes, and spices in a flavorful broth. Serve the soup with crispy tortilla strips, avocado, and a squeeze of lime for a comforting and satisfying meal.

Appetizer and Dessert Pairings for Sopes

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of cream cheese, garlic, and herbs. Bake until golden and bubbly for a delicious start to any meal.

Bruschetta: Elevate your appetizer game with crispy slices of toasted baguette topped with a vibrant mixture of ripe tomatoes, fresh basil, garlic, and balsamic glaze. This classic Italian dish is sure to impress your guests.

Desserts:

Chocolate Lava Cake: Indulge in a decadent, warm chocolate lava cake with a gooey center that oozes out with every bite. Pair it with a scoop of vanilla ice cream for a delightful contrast of temperatures and flavors.

Tiramisu: Create a classic tiramisu with layers of coffee-soaked ladyfingers and creamy mascarpone cheese, dusted with rich cocoa powder. Serve it chilled for a refreshing and satisfying end to any meal.

Why trust this Mexican Sopes From Scratch Recipe:

This recipe for Mexican sopes is a genuine taste of authentic Mexican cuisine. The use of instant corn masa flour ensures a traditional and delicious base for the sopes. The homemade chile sauce and tomato sauce add depth of flavor and showcase the use of fresh, natural ingredients. The inclusion of skirt steak as the protein brings a rich and savory element to the dish. The step-by-step instructions and attention to detail demonstrate a commitment to delivering a high-quality recipe that users can trust.

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FAQ:

How can I make the sopes dough if I don't have instant corn masa flour?

You can make the sopes dough using regular cornmeal, but the texture and flavor may be slightly different. Simply mix the cornmeal with water to form a dough, and adjust the consistency as needed.

Can I use a different type of meat for the sopes?

Absolutely! You can use any type of meat you prefer, such as shredded chicken, pork, or even vegetarian options like grilled vegetables or tofu.

Can I make the sopes ahead of time and reheat them later?

Yes, you can make the sopes ahead of time and reheat them in the oven or on a dry skillet. Just be sure not to assemble them with the toppings until you're ready to serve to keep them from getting soggy.

What can I use as a substitute for the dried California chiles?

If you can't find dried California chiles, you can use other dried chiles like guajillo or ancho chiles. They will provide a similar depth of flavor to the sauce.

Can I bake the sopes instead of frying them?

Yes, you can bake the sopes in the oven at 375°F (190°C) for about 10-15 minutes until they are golden brown. Just brush them with a little oil before baking to help them crisp up.