Dough for sopes is the foundation of one of Mexico's most beloved antojitos. With this easy recipe, you'll achieve a soft and manageable dough that becomes the key to making sopes crispy on the outside and tender inside. Made with corn flour, warm water, baking powder, and salt, this preparation is ideal for those seeking an authentic result without complications.
The combination of corn flour with baking powder adds a slight fluffiness, while warm water activates the starches for perfect hydration. The result is a dough that doesn't crack when shaping the sopes, perfect for filling with beans, meat, cheese, or whatever you prefer.
Whether as a snack or main dish, this dough will let you enjoy homemade sopes that everyone will love.
Prep
15 min
Cook
15 min
Servings
8
To start the recipe for corn masa for sopes, in a large bowl mix all the dry ingredients, that is, the flour, baking powder, and half a teaspoon of salt. Mix with a fork or a whisk.
Once you have all the dry ingredients mixed, gradually add the warm water, mix, and start kneading. The dough should be sufficiently hydrated; the ideal texture will be when, when pressed, the edges do not break; if they break, add a little more water.
Once the dough is ready, start forming the sopes. To do this, use a tortilla press or make them by hand. In any case, first form a small ball with the dough, roll it a bit, place it in the press, and press gently so that the sope doesn’t turn out too thick. If you are doing it manually, you will need to roll out the dough with a rolling pin.
Heat a griddle and cook the sopes for 2 minutes on each side or until they begin to brown with the heat. When they are ready and still warm, pinch the edges to form a sort of small pan.
Now you can put your preferred filling on them, but if you want an even crunchier texture, heat oil or lard in a skillet and fry them for a few seconds, then remove the excess oil with paper towels.
It couldn't be easier! With this recipe for Mexican sopes masa, you can make about 25 medium sopes.
