Homemade Sopes
Thick corn masa sopes topped with bright red salsa, crumbled queso fresco, and fresh diced onion. Simple, authentic, and perfect for sharing.
Equipment
- 1 | Mixing bowl |
- 1 | Comal or large skillet |
- 1 | Spoon |
- 1 | Knife |
- 1 | cutting board |
Ingredients
- 2 | cups | masa harina |
- 1 1/4 | cups | warm water |
- 1/2 | tsp | salt |
- 2 | tbsp | oil |
- 1 | cup | red salsa |
- 1 | cup | queso fresco | crumbled
- 1/2 | cup | white onion | diced
- | | fresh cilantro | for garnish
Instructions
- Mix masa harina, salt, and warm water until a soft dough forms.
- Cover and rest the dough for 10 minutes.
- Divide into 8 balls and shape into thick discs with raised edges.
- Cook on a lightly oiled skillet 3–4 minutes per side until golden.
- Warm the salsa in a small pan.
- Spoon salsa onto each sope and spread evenly.
- Top with crumbled queso fresco and diced onion.
- Garnish with cilantro and serve immediately.
Notes
Store leftover bases in an airtight container for up to 2 days.
Reheat bases on a dry skillet before adding toppings.
Keep dough covered to prevent drying.
Adjust salsa heat level to taste.
Reheat bases on a dry skillet before adding toppings.
Keep dough covered to prevent drying.
Adjust salsa heat level to taste.