Easy Vegan Sopes
$1.05 recipe | $0.36 serving
This traditional Mexican dish is simple to make but delivers big, bold flavors. It starts with a corn base that is crispy on the outside and soft in the middle. Top it with any or all of your favorite garnishes!
Add the masa harina and salt to a mixing bowl and combine. Then, add in 330g (approx. 1 ½ cups) of warm water to start and mix together using your hands.
Begin kneading the dough to form a ball that's sticky enough to stay together, but not coming off on your hands. Keep mixing and pressing with your palm for a few minutes.
If the dough appears too crumbly, add a tbsp of water at a time until you are able to form a texture similar to play-dough. If it becomes too sticky, add in a little more masa harina.
Next, start breaking off pieces of the masa dough to form small balls (about 60-65g each, or the size of a golf ball). Roll each piece of dough in between your palms until smooth. You should get about 9-10 sopes out of this recipe. Cover all the dough balls with a tea towel on your counter or cutting board.
If you have a tortilla press, cut a zip lock bag into 2 pieces that will fit into the press (one for each side of the sope).
Open the press and place a ball of dough in the center on a piece of plastic. Place the other plastic piece on top and close the press down quite gently to form thick tortillas (about ¼-inch).
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 until it's about ¼-inch thick.
Preheat a cast-iron skillet for 8-10 minutes up to medium-low or medium (medium-low works best on our stove). 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 (for us, 70 seconds on the first side and 80 seconds on the second works best).
Remove from heat and let the first sope rest while you add in the next sope. After about 30-60 seconds, pull a little dough from the inner portion of the cooked sope and pinch it out to the edge with your thumb and index finger to form a ridge all the way around.
Cover the sope with a tea towel, and repeat this process until all are cooked.
- 1 g = 1 mL of water
- While frying the sopes in oil isn't necessary, we think it crisps them up perfectly to compliment the creamy refried beans and other garnishes.
- Optional ingredients are not reflected in the price or calories of our recipes.
- Calories are for 1 sope plus a generous dollop of refried beans.
- We calculate nutritional information for our recipes with Cronometer.
- Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
- All prices are in USD.
Easy Vegan Sopes
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.