Sopes are one of Mexico’s most beloved and widely-available antojitos—relatively small dishes, often made with corn masa, that are eaten as appetizers, snacks, or street food meals. Sopes are sold at stands and in restaurants and markets all over the central and southern regions of the country in hundreds of variations: big, small, vegetarian, made with meat, etc. (Learn how to make the dough for this delicious treat.)
The following are a few good recipes for sope toppings. These also work well for masa antojitos in other shapes, such as huaraches, memelas, tlacoyos, memelas, chalupas, or tostadas. The toppings can be hot or room temperature (depending on ingredients and/or personal preference), but the masa sope base is always served hot.
Don’t forget to make to make one or more authentic Mexican table sauce(s) to serve along with your sopes so that each diner can spoon sauce onto their food to taste.
Each recipe below makes enough to fill about 40 sopes.
- 2 pounds / 900 grams cooked carnitas
- 4 medium onions, sliced and sauteed
- 2 cloves of garlic cooked with onions
- 1/4 cup chopped cilantro
Top each sope with a light layer of sauteed onions. Heap on some carnitas and top with a sprinkle of cilantro.
Shredded Beef Sopes
- 1 and 1/2 pounds / 689 grams beef
- 6 cups water
- 2 onions, coarsely chopped
- 1 cup red chile sauce
- 1 cup tomato puree
- Cotija cheese
Simmer beef in the water for about 4 hours. Remove from water and let cool. Shred with 2 forks or pull apart with fingers. Mix in remaining ingredients (except cheese) and simmer for 45 minutes. Top sopes with beef mixture and a teaspoon of crumbled Cotija cheese.
- 8 cups vegetable broth
- 3 carrots, peeled and chopped
- 3 large potatoes, peeled and chopped
- 1 whole onion, peeled and chopped
- 5 cloves garlic, peeled and chopped
- 2 yellow zucchini, chopped into ½-inch cubes
- 2 green zucchini, chopped into ½-inch cubes
- 1 teaspoon finely diced, seeded jalapeno
- 2 teaspoons ground cumin
- 2 tablespoons dried oregano
- 1 teaspoon salt
- 1 tablespoon oil
- parsley for garnish (optional)
In a large pot, add broth carrots and potatoes and bring to a boil. Reduce heat and bring to a simmer for 45 minutes. Add onion and simmer for an additional 15 minutes.
In a medium saucepan, sautee zucchini, garlic, jalapeno and seasonings in hot oil for 8-10 minutes. Strain carrots, potatoes and onion from broth and drain on paper towels.
Top each sope with stewed veggies,then a layer of sauteed veggies. Add a sprig of parsley for decoration, if you like.
Bean and Cheese Sopes
- 4 cups warmed refried beans
- 16 ounces / 450 grams shredded queso blanco (white cheese)
- 4 ounces / 115 grams Cotija cheese, crumbled
- 6 green onions, chopped
Top each sope with 1-2 tablespoons of shredded queso blanco, even around the edges. Heat sopes under broiler until cheese begins to bubble and brown. Top each one with beans, Cotija cheese, and and green onion.
- 3 pounds / 1360 grams cooked shrimp, shelled and coarsely chopped
- 2 cucumbers, peeled and coarsely chopped
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 1/2 cup chopped cilantro
- 4 tomatoes, seeded and diced
- 2 tablespoons fresh-squeezed lime juice
- 1/2 cup chopped white onion
Toss all ingredients and use mixture to top sopes. Serve immediately since liquids in topping may make the sopes soggy.
Edited by Robin Grose