Best Vegan Sopes
Try these vegan sopes for a plant-based version of one of the most popular antojitos in Mexico! Crispy masa cakes are slathered with a layer of creamy refried beans and topped with fresh salsa, vegetables, avocado, and queso.
Equipment
- Mixing bowls
- Cast-iron skillet
- Tortilla warmer or towel
Ingredients
- 2 cups masa harina
- 1 ½ cups warm water
- ¼ tsp salt
- Neutral oil for frying
To serve
- 1-1 ½ cups refried beans
- Vegan queso fresco
- Vegan cotija cheese
- Salsa fresca
- Vegan Mexican crema
- Pickled jalapeños
- Pickled red onions
- Vegan chorizo
- Jackfruit carnitas
- Avocado cubes
- Lime wedges
- Cilantro
Instructions
Dough
- Add the masa harina and salt to a large bowl and whisk. Then, pour in 1 ½ cups of warm water and mix together with your hands.
- Knead the dough to form a ball that's sticky enough to stay together, but not coming off on your hands too much. Keep mixing and pressing with your palm for a few minutes.
- If the dough appears too crumbly, add a tablespoon of water at a time until the texture resembles play dough. If it becomes too sticky, add in a little more masa harina.
Rolling
- Break off pieces of the masa to form small balls (about 60-65 grams each, or the size of a golf ball). Roll each piece of dough in between your palms until smooth. Cover them with a tea towel on your counter or a cutting board.
Pressing
- If you have a tortilla press, cut a zip-top bag or wax paper into 2 pieces that will fit into the press (one for each side of the sope).
- Open the press and place a dough ball in the center on a piece of plastic. Place the other piece on top and close the press down quite gently to form tortillas about ¼-inch thick.
- If you don't have a tortilla press, place your ball of dough between the same 2 pieces of plastic on your counter. Press the dough down with the bottom of a baking dish or flat plate.
Cooking
- Preheat a cast-iron skillet up to medium. Then, add a sope in and cook on the first side for 60-70 seconds. Flip and cook for another 60-90 seconds, or until brown spots are forming and it's puffing slightly.
- Remove from heat and let rest while you add in the next batch of sopes. After about 30-60 seconds, pull a little dough from the inner portion of the cooked sope out to the edge with your thumb and index finger. Do this all the way around to form a ridge. Cover the sopes with a tea towel, and repeat this process with the rest.
Serving
- Heat about a ¼ cup of neutral oil in the same skillet over medium. Fry each sope on both sides for about 30 seconds, or until they are light gold in color. Remove from heat and transfer to a paper towel-lined plate to get rid of any excess oil.
- Serve your sopes with a layer of refried beans on the bottom. Top them with optional garnishes like salsa fresca, avocado, vegan queso fresco, vegan Mexican crema, cilantro, lime juice, or hot sauce. Happy eating!
Notes
Use a comal or cast iron: A comal provides a better char and smoky flavor to the sopes. If you don't have a comal, cast iron is another great choice for evenly distributing the heat.
Don’t over-flatten: Sopes are supposed to be thicker than tortillas, so don’t press down too hard. If you do, just roll it up and try again!
Press the sopes: When you flip the sopes to the second side, press on them gently with a spatula to help them evenly cook in the middle.
Save your fingers: The sopes need to be warm when you pinch them. You can use a towel or napkin while completing this step to prevent burning your fingers.
Use warm water to ensure the masa harina fully hydrates, which is essential for a dough that's pliable yet not sticky.
Use a digital kitchen scale to weigh each dough ball for consistent sizes. Making each one the same size helps them cook at the same rate, making your life much easier!
A ¼-inch thickness is ideal for creating a base that's sturdy enough to hold generous toppings yet tender enough to bite into easily.
30-60 seconds is the sweet spot for shaping your ridges. Doing it while the dough is too will singe your poor fingers. Too cool, and the dough will be too difficult to mold.
Frying adds a crunchy texture and depth of flavor but isn't 100% necessary. If you choose to fry them, keep the oil temperature around 350 degrees Fahrenheit, and don't overcrowd the pan.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 211kcal | Carbohydrates: 33.8g | Protein: 7.3g | Fat: 5.8g | Saturated Fat: 0.6g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 3.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 133.2mg | Potassium: 281.5mg | Fiber: 6.7g | Sugar: 1g | Vitamin A: 4.9IU | Vitamin C: 0.7mg | Calcium: 53.1mg | Iron: 1.6mg
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