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Recipe for sope shells

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 15 sopes


  • 2 cups masa harina (corn flour)
  • 1 teaspoon sea salt
  • 1 1/2 cups water


  1. Combine flour, salt and water together well until all the corn flour has been absorbed by the water. The consistency of the dough should be similar to playdough.

    Preheat a large non-stick pan or griddle over medium-low heat.

    Roll two tablespoons of the masa together to make a ball. Continue making more balls until you’ve used up all the masa. You should end up with 15. Cover them with a wet paper towel.

  2. Press one masa ball at a time between two sheets of parchment or plastic paper using a tortilla presser, large plate, or pie dish to make a 1/4″ thick disc. I find it easier to make three at a time instead of trying to press them all and risk letting the masa get dry. It’s important to keep the rest of the masa balls covered with a wet paper towel because they will break easier if the masa gets dry.

    Cook them for roughly one and a half minutes each side. Keep in mind, the time it takes to cook them depends on how hot you have your griddle. Start on medium-low and if that seems to be taking too long, turn up the heat to medium. You probably won’t need to go any hotter than that.

  3. Once they start to puff up a little, they are done. If they don’t puff up, don’t worry, just make sure both sides are cooked.

    Pinch the edges up as soon as you can once they are off the griddle. If you wait to do this until they are cold, the edges will not stay up. Trust me, do it as soon as you can.

    Use a small dry paper towel to pinch them if it's too hot. 

  4. Keep them in a covered container with a clean dish towel until you are ready to layer your toppings on them.