Chicken / Dinner

Sopes for Cinco de Mayo

Just in time for Cinco de Mayo! Sopes are a traditional Mexican dish. They are a thicker version of a corn tortilla that you can load up with your favorite toppings. Yummy!

The cut out sopes before they were put in the pan:


The sopes browned and ready to be topped:


Sopes (one veggie and one chicken for me):




  • 2 cups Masa Harina (Bob’s Red Mill makes an organic variety)
  • 1 1/4 cup water (possibly more)


  • 4-6 tablespoons of grapeseed oil (can be used at higher temperatures without breaking down – high smoke point)
  • Pinto Beans or Black Beans
  • Perfectly Baked Chicken
  • 1/2 cup shredded Lettuce
  • 1 Chopped Tomato
  • 1 chopped avocado
  • 1/2 cup chopped cilantro
  • Cotija Cheese
  • Salsa Verde, Salsa, Siracha

Tools and Equipment:

  • Rolling pin
  • Heavy Bottomed Skillet or Cast Iron Pan
  • Spatula
  • 3″ Biscuit cutter


  1. Make Perfectly Baked Chicken
  2. Combine the masa harina and water adding additional water by tablespoonful until the dough comes together.
  3. Let the dough rest while you chop the and prepare the toppings for the sopes.
  4. Dust your work surface with dry masa harina, then turn out the dough onto the surface and roll to 1/4″ thick with a rolling pin.
  5. Cut 3″ circles from the dough, combining and re-rolling and cutting until all of the dough has been used.
  6. Add 3 tablespoons of the grapeseed oil to the pan and turn the stove onto medium heat.
  7. Fry each side of the sope until crisp and brown then remove onto a plate with paper towels.
  8. Top each sope as desired.

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