Gluten-Free Sopes

Transform your mealtime into a vibrant fiesta with these Gluten-Free Sopes! Made with gluten-free masa harina, these small, golden cornmeal shells are crispy on the outside yet tender within, creating the perfect vessel for a variety of flavorful toppings. Customize them with layers of refried beans, fresh salsa, crunchy lettuce or cabbage, and crumbled queso fresco, or go bold with vegan cheese for a dairy-free twist. With only 20 minutes of prep time, these sopes are simple to make, featuring a unique edge-pinching technique that’s both functional and fun. Perfect as an appetizer, snack, or main dish, this naturally gluten-free recipe is sure to impress, whether you're hosting a dinner party or enjoying a casual night in. Don’t forget the lime wedges for that final zesty touch!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 cups Masa harina (gluten-free)
• 1.5 cups Warm water
• 0.5 teaspoons Salt
• 1 cup Vegetable oil (for frying)
• 1 cup Refried beans (gluten-free, optional for topping)
• 0.5 cup Salsa (gluten-free, optional for topping)
• 1 cup Shredded lettuce or cabbage (optional for topping)
• 0.5 cup Crumbled queso fresco or vegan cheese (optional for topping)
• 2 tablespoons Fresh cilantro (chopped, optional for garnish)
• 4 pieces Lime wedges (optional for serving)

Directions

Step 1

In a large bowl, mix the masa harina and salt together.

Step 2

Gradually add the warm water to the masa harina, mixing with your hands until a smooth and firm dough forms. The dough should not be sticky; add a little more water or masa harina as needed to achieve the right consistency.

Step 3

Divide the dough into 12 equal portions and roll each into a ball. Flatten each ball into a disk about 3-4 inches in diameter and about 1/4 inch thick.

Step 4

Heat a dry skillet or griddle over medium heat. Cook each disk for about 1-2 minutes on each side, just until lightly browned but not fully cooked through. Remove from the skillet.

Step 5

Using your fingers or the edge of a spoon, pinch up the edges of each disk to form a shallow rim around the edge. This will help hold the toppings in place.

Step 6

Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully fry the sopes in batches, cooking for 1-2 minutes on each side until golden and crispy. Drain on paper towels.

Step 7

While the sopes are still warm, begin adding your toppings. Spread a layer of refried beans over the base of each sope, then top with salsa, shredded lettuce or cabbage, queso fresco, and chopped cilantro.

Step 8

Serve warm with lime wedges on the side for squeezing over the top, if desired.

Nutrition Facts

Serving size	1664.9 grams (1664.9g)

Amount per serving	% Daily Value*
Calories	3699

Total Fat 286.20g	367%
Saturated Fat 57.30g	287%
Polyunsaturated Fat NaNg
Cholesterol 107mg	36%
Sodium 3964mg	172%
Total Carbohydrate 267.90g	97%
Dietary Fiber 31.90g	114%
Total Sugars 16.80g
Protein 59.40g	119%

Vitamin D 0IU	0%
Calcium 1400mg	108%
Iron 11mg	63%
Potassium 2041mg	43%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.3%

Protein: 6.1%

Carbs: 27.6%