Sopes

Sopes
Makes:
16
appetizers
Prep Time:
20
minutes
Total Time:
40
minutes
based on 66 reviews
12

Dietary Considerations:

Vegetarian
These sopes, or cornmeal cakes, make wonderful appetizers. Top them with a dollop of sour cream and a sprinkling of green onions or use refried beans with tomatoes and olives.

Ingredients:

  • 1 cup yellow corn meal
  • 1 cup masa harina flour (Mexican corn masa mix)
  • 1/4 cup shortening or lard
  • 1 cup warm water
  • 1 can (4 oz.) diced green chiles
  • 1 tablespoon vegetable oil, divided
  • 1 can (16 oz.) refried beans, warmed
  • 1 cup (4 oz.) shredded cheddar, Monterey Jack or crumbled cotija cheese
  • Topping Suggestions: taco sauce, sliced pickled jalapeños, sour cream and/or chopped green onions, (optional)

Directions:

PLACE corn meal and flour in large bowl; cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Gradually add water, kneading until smooth. Add chiles; mix well. Form dough into 16 small balls. Pat each ball into 3-inch patty; place on wax paper.

HEAT 1 teaspoon oil in large skillet over medium-high heat for 1 to 2 minutes. Cook patties for 3 minutes on each side or until golden brown, adding additional oil as needed to prevent sticking.

TOP with beans, cheese, taco sauce, jalapeño slices, sour cream and green onions.


Reviews:

Review This Recipe

Sopes with meat

 Star(s)

martha rios from STOCKTON, CA

You can fill this sopes with meat, my husband loves sopes with carne asada, but also I like to fill them with potatoes; I think sopes are good with almost evrything also I like to put some lettuce,cheese and salsa. This dish is traditional of Mexican festivities.

Read More Reviews

Review This Recipe
  •  Star(s)

    awesome

    coleen alvizo from Saint Louis, MO

    they tasted so good very favorful. My kids and husband love them. thanks

  •  Star(s)

    sopes

    rose miller from elysburg, PA

    this is great for a sunday afternoon for picnic food.

  •  Star(s)

    INTERESTING

    Van Elmayan from Upland, CA

    GOT TO FIND THE INGREDIENTS AND TRY THIS ONE

  •  Star(s)

    Excellent Sopes

    Linda Kennedy from Riverside, CA

    I love this receipe. Better then buying the ones in the Store, which are dry and not favorful. I did not know it could be this easy.

  •  Star(s)

    Make it healthier!!!

    Rocio Yeo from Plano, TX

    I made this recipe and it is delicious!!! This is an excellent recipe. Next time I will make it with natural ingredients I am sure it will still be gorgeous!!

  •  Star(s)

    Sopes

    GWEN PETERS from Visalia, CA

    this is a great recipe and easy for using at gatherings. I used these with different toppings. I had a build your own!! Fun time.

  •  Star(s)

    Wonderful Treat!

    Dourna Taylor from GALLATIN, TN

    I made these and served them with chili. They were a wonderful treat. We put them on plates, dipped chili on top, and sprinkled with cheese. They had a great flavor. Very easy to make.

  •  Star(s)

    sopes

    barb dykema from geneseo, IL

    yummy! We loved them!

  •  Star(s)

    Sopes

    Sharon Tully from TAMPA, FL

    Brings back memories from my childhood in Panama. Yummy and easy to make, a definite winner with everyone.

  •  Star(s)

    A big hit

    Tricia Tilley from BAY CITY, MI

    I grew up eating these and had not made them in a long time. Thanks for a great recipe. These were easy and everyone loved them. I did make a batch without the peppers for the kids. A big hit with the whole family.

  •  Star(s)

    Sopes

    SHIRLEY CASEBOLT from COMFORT, TX

    These cornbread cakes go great with a plate of enchiladas or by themselves dipped in chili....I could go on and on, they are great tasting.

  •  Star(s)

    What a treat

    C Wakeling from SILVER SPRINGS, NV

    These were so good I had to make another batch right away, that's how fast they go, what a hit. thank you

  •  Star(s)

    simple

    Susan De Lara from LAKE ELSINORE, CA

    I made these last night...will make them larger next time and serve taco fixings. My husband was pleased with this recipe.

  •  Star(s)

    Easy and Delicious

    Brenda from Mesa, AZ

    I hade sopes at a Mexican restaurant once. This recipe was very easy and my family loved them. I am so glad I have the recipe now. This will be a family favorite.

  •  Star(s)

    Sopes

    LornaJean Bates from WEBSTER, NH

    I am always looking for things to impress my friends at all the different meetings I go to. This has been my lastest. I vary the filling to accomadate both vegitarian and meat eaters. Thanks for this one.

  •  Star(s)

    sopes

    Patricia Clark from PHOENIX, AZ

    These are very good and much easier then others I've made. They are good topped with about anything so it's easy to come up with new meal ideas using them.

  •  Star(s)

    sopes

    yolanda vazquez from BROKEN ARROW, OK

    I'm Mexican and this recipe is about as good as it gets!!!!!!!!!!

  •  Star(s)

    Scopes

    Sara Hanks from Jonesville, NC

    I had difficulty finding the Mexican corn flour but used a fine blend cornmeal from this area and it worked well...........I guess it was the same as the other, They turned out remarkabley well, My daughter and so-in-law loved them. The kids thought they were to hot but I will know next time to make some without the jalenpos out of a batch for them.They even reheat really well in the Microwave. Just wrap them in a damp paper towel and start microwaving on 20 seconds and then 10 seconds at a time till heated thru. Then add your toppings. Put the beans and cheese on before microwaving the scopes. Whoever came up with this one did a good job. THank you!

  •  Star(s)

    Super "Sopes"

    Mayra Szlukier from

    I made this recipe for a get together with some friends and relatives and it was a sensation with everyone. Thank God I had enough ingredients to make seconds and thirds because everbody wanted more. Keep sending recipes like this one, please, it is a great help for everyday meals and for entertainment.

  •  Star(s)

    mexican sopes

    Patsy Kachur from ISHPEMING, MI

    I made these up last evening for a ladies get to gether with a topping of sour cream and diced green onion and a bit of taco seasoning. They were just great. Very easy to make and taste just great. I will make them again. I want to try different toppings too.

  •  Star(s)

    sopes

    angie casas from RICHMOND, TX

    I have been trying to get my kids and grandkids to eat corncakes with no sucess until I tried yours. I filled them with beans, cheese, lettuce ,tomatoes, and family just loved them.

  •  Star(s)

    First time Sopes

    IRMA DONATO from CAMERON PARK, CA

    The recipe was easy to follow and they were simple to make. I thought they were too dry. My Family still liked them topped with beans, cheese and sour cream.

  •  Star(s)

    delicioso!!!!

    Diana Del Pozzo from KILLEEN, TX

    Delicious, I tried this recipe adding chorizo to it, it was great!

  •  Star(s)

    Easy, Fun, and Tasty

    deedee from

    My boyfriend loves sopes so when I came across this recipe and seeing how easy it is, we decided to make it. We were very please with the results, not only did it taste great but was fun to assemble together.

  •  Star(s)

    Fabulous!

    Susan Campbell from GRASS LAKE, MI

    If there was a "10" rating, this recipe deserves it. My family went wild...thank you so much!

  •  Star(s)

    Sopes

    Lori Scott from SUSANVILLE, CA

    These were very simple to make. They were a little on the heavy side, but we will have to try them again! Overall, we did enjoy!

  •  Star(s)

    Scopes

    Ruth Minsk-Whitehead from OCALA, FL

    My husband would eat these three times a day. They were a big hit when I made them as appetizers. They really rate 10 stars!

  •  Star(s)

    Creative

    Beatriz Ramos from Wellington, FL

    Being a Mexican, this recipe caught my eye. I love the idea of mixing the corn meal with the tortilla flour, this provides a nice flovour and texture to the sope.

  •  Star(s)

    Sopes

    Alice Keeney from STRONGSVILLE, OH

    Very good and made a nice change from our usual home fare. We eat at Mexican restaurants, but I've never tried it at home before.

  •  Star(s)

    Sopes

    Belva Davis from UPLAND, CA

    What a easy but very successful threat! Great for a garthering. We put out different toppings and let everyone fix their own. They went so fast - couldn't keep enough cooked ahead.

  •  Star(s)

    A Delicious Find

    tray sayama from SAN JOSE, CA

    I just bought a big bag of masa harina, and being japanese, didn't really know how to use it. I found this easy recipe and gave it a try. What a success!!! My whole family loved these Sopes. And, they're so versatile! A keeper in my recipe book!

  •  Star(s)

    YUM

    Sharla Benoit from HOCKLEY, TX

    This is easy and so fun. What a wonderful way to mix things up...Adults and children can all be happy at one time...

  •  Star(s)

    GOOD HELP

    DA ORLOSKI from MENTOR, OH

    MY FOUR YEAR OLD GRAND DAUGHTER HELPED MIX THIS RECIPE AND PUT IT IN THE PANS. IT TURNED OUT GREAT AND SHE THOUGHT SHE MADE IT TOO.

  •  Star(s)

    Sopes

    ROSEMARIE POLANSKY from TOMS RIVER, NJ

    This is a favorite of mine. The toppings are unlimited. I like to start with the beans and add guacamole and salsa. Yum!

  •  Star(s)

    delicious

    SUZANNE KIRK from LYNDEN, WA

    I had never heard of Sobes but my husband and grandson thought they were delicious. We topped them with cheese, 'doctored up' refried beans, sour cream and salsa. They were very filling. I would add a little salt to them.

  •  Star(s)

    Sopes with meat

    martha rios from STOCKTON, CA

    You can fill this sopes with meat, my husband loves sopes with carne asada, but also I like to fill them with potatoes; I think sopes are good with almost evrything also I like to put some lettuce,cheese and salsa. This dish is traditional of Mexican festivities.

  •  Star(s)

    Sopes

    carolyn higginbotham from WHEATLAND, MO

    I had a Mexican babysitter in California who made these cakes for breakfast. She would make an indentation with rim and when cooked, would fill them with refried beans, an over easy egg and top them with salsa. Oh so very good. My boys would ask for them quite often. Still try to make them, but they are not quite as good as hers.

  •  Star(s)

    great but can be better

    sheila from milwaukee, Wi

    i loved your recipe, i think you could improve it if there were more fresh herbs in it.... Cilantro would be great!!!!!!!!!!!!!!!! or you could even try some parsley and chives...............

  •  Star(s)

    fun and fancy

    Carine Nadel from LAGUNA HILLS, CA

    These were terrific! EAsy and delicious, looked wonderful and everyone loved them at the Cinco de Mayo celebration

  •  Star(s)

    sopes

    Carine Nadel from LAGUNA HILLS, CA

    really good and easy. loved the corn taste and the toppings

  •  Star(s)

    Versatile

    Kendra Knight from Spring Valley, CA

    I LOVE sopes - they've been one of my fav things for many years. They are so versatile - you really can put anything imaginable on them-whatever strikes your fancy!

  •  Star(s)

    Sopes

    Carole Finney from Harrisville, OH

    These were ok, but I really could not eat them often.

  •  Star(s)

    Excellent, Delicious Meal!!

    Jeri Haley from Tenino, WA

    This is a wonderful recipe, such a good corn flavor which we love, with the Mexican flare. Was easy and delicious meal. The nicest thing about this recipe, you can add whatever you like. Was a fun recipe to put together, wonderful flavors and we just love Mexican food! I'd never made Sopes before and could not believe how easy they were to make and put together. Thanks for a wonderful dinner. Definitely be making these again many times during the coming years. If you love Mexican food, you'll love this idea!!

  •  Star(s)

    New to me

    Stephanie Stroud from Lewiston, ME

    This was a completely new idea to me. I had never heard of these little cakes before and they seemed very interesting. We really enjoyed these very much. Wonderful flavors.

  •  Star(s)

    Yummy...

    CAROLE LOSCZYK from OCALA, FL

    I truly enjoyed making but most of all eating these tasty little cakes..wonderful!!

  •  Star(s)

    Sopes

    Marina Sua from Hawthorne, CA

    The recipe is really easy to do and taste good too. Since I don't eat spicy food, I sub the chillies with cilantro, chopped some white onions and tomatoes and still taste good.

  •  Star(s)

    Sopes

    Betty Barrett from oakhurst, CA

    These are so good.

  •  Star(s)

    Sopes

    Pamela Stanfield from Akron, OH

    I had something like this in Vegas years ago. Never know how to make it. I tried it the otherday boy was it good and easy. I told everyone how to make this. And about your site.Thanks for all your recipes.

  •  Star(s)

    SOPES

    JULIE SCHMITZ from ledyard, CT

    This is very good, I had to use less CHILES because they were too hot for me.

  •  Star(s)

    Very ethnic

    Jo Ann Zavala from Fresno, CA

    I have made sopes from scratch before and I have eaten handmade ones from Mexico and these were even better tasting and a whole lot easier to make. Very good!

Nutrition Facts

Serving Size: 1/16 of recipe

Servings Per Recipe: 16 

  • Calories: 150
  • Calories from Fat: 60
  • Total Fat: 7g (10% of DV)
  • Saturated Fat: 2.5g (11% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 180mg (8% of DV)
  • Carbohydrates: 19g (6% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 1g
  • Protein: 4g
  • Vitamin A: 2% of DV
  • Vitamin C: 4% of DV
  • Calcium: 8% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Sopes

Ingredients

  • 1 cup yellow corn meal
  • 1 cup masa harina flour (Mexican corn masa mix)
  • 1/4 cup shortening or lard
  • 1 cup warm water
  • 1 can (4 oz.) diced green chiles
  • 1 tablespoon vegetable oil, divided
  • 1 can (16 oz.) refried beans, warmed
  • 1 cup (4 oz.) shredded cheddar, Monterey Jack or crumbled cotija cheese
  • Topping Suggestions: taco sauce, sliced pickled jalapeños, sour cream and/or chopped green onions, (optional)

 

Directions

PLACE corn meal and flour in large bowl; cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Gradually add water, kneading until smooth. Add chiles; mix well. Form dough into 16 small balls. Pat each ball into 3-inch patty; place on wax paper.

HEAT 1 teaspoon oil in large skillet over medium-high heat for 1 to 2 minutes. Cook patties for 3 minutes on each side or until golden brown, adding additional oil as needed to prevent sticking.

TOP with beans, cheese, taco sauce, jalapeño slices, sour cream and green onions.

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