Mexican Beef Sopes Recipe

The Ultimate Mexican Beef Sopes Recipe: Crispy, Savory, and Totally Addictive!

There’s something magical about the way food can transport us. For me, it was a little food stall tucked in the heart of Oaxaca that first introduced me to the irresistible joy of sopes—thick, crispy masa cakes topped with savory meats, beans, crema, and fresh toppings that explode with flavor in every bite. I was hooked. That day, under the warm Mexican sun, I realized I needed to recreate that magic at home.

Fast forward to today, and this authentic sopes recipe with Mexican beef has become a staple in my kitchen. It’s easy enough for weeknight dinner, fun for gatherings, and endlessly customizable. In this blog post, I’ll guide you step-by-step on how to cook these amazing homemade sopes, while sharing tips from my culinary experience. Whether you're craving the bold flavors of beef, thinking of switching to chicken, or just curious about mastering the art of masa cake making—this one's for you.

Let’s dig in!

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What Are Sopes?

Sopes (pronounced SOH-pehs) are traditional Mexican masa cakes made from corn dough. They’re thick, hand-shaped rounds that are cooked on a griddle, then fried until the edges are crisp and the center stays soft. What sets sopes apart is their slightly raised rim, which cradles all those delicious toppings.

From a street cart in Mexico City to your own kitchen, sopes are loved for their rich flavor, satisfying texture, and the endless combinations you can try. You’ll often find them topped with refried beans, shredded chicken, spicy ground beef, cheese, lettuce, and crema—each bite offering the perfect contrast of creamy, crunchy, savory, and fresh.

Why You’ll Love This Sopes Recipe

This recipe is the full package—it’s:

Easy to follow

Packed with authentic Mexican flavors

Great for a fun weeknight dinner

A fun project to try with kids or friends

Totally homemade and incredibly rewarding

Whether you're new to Mexican cooking or a seasoned home chef, this sopes recipe with Mexican beef brings restaurant-level flavor right to your kitchen.

Ingredients You’ll Need

Let’s break it down into parts: the masa cakes, the Mexican beef, and the toppings.

For the Sopes (Masa Cakes)

2 cups Maseca Instant Corn Masa Flour

1½ cups warm water

½ teaspoon salt

Vegetable oil, for frying

For the Mexican Beef Filling

1 pound ground beef (or shredded beef)

½ cup white onion, finely chopped

2 cloves garlic, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

Optional: 1 tablespoon chipotle in adobo sauce, minced

For the Toppings

1 cup refried beans (warm)

½ cup crumbled queso fresco

1 cup shredded lettuce

½ cup diced tomatoes

Mexican crema or sour cream, to drizzle

Fresh cilantro, chopped, for garnish

Lime wedges, optional

How to Cook Mexican Beef Sopes – Step by Step

1. Make the Masa Dough

In a medium bowl, mix 2 cups of Maseca masa harina with 1½ cups of warm water and ½ teaspoon salt. Stir until combined, then knead with your hands for about 2–3 minutes until the dough is soft but not sticky. If it’s too dry, add a bit more water—one tablespoon at a time.

Divide the dough into 10–12 small balls. Using your hands or a tortilla press lined with plastic wrap, flatten each ball into a disk about ¼ inch thick.

2. Cook and Shape the Sopes

Heat a dry skillet or comal over medium heat. Cook each masa cake for about 2 minutes per side, or until lightly golden and set.

Remove from the skillet and quickly pinch the edges with your fingers to form a shallow rim while they’re still warm—this creates the classic sope shape.

Heat ¼ inch of vegetable oil in a skillet and shallow-fry each sope for 2–3 minutes until crisp and golden. Drain on paper towels.

Chef's Tip: Keep the cooked sopes warm in a low oven (around 200°F) until ready to assemble.

3. Cook the Mexican Beef

In a skillet over medium heat, add a drizzle of oil and sauté ½ cup chopped onion until soft, about 3 minutes. Add 2 minced garlic cloves and cook for 1 minute.

Add 1 pound ground beef and cook until browned, breaking it apart with a spatula.

Stir in 1 tablespoon tomato paste, 1 teaspoon cumin, 1 teaspoon smoked paprika, and salt and pepper to taste. Add chipotle in adobo if you want some smoky heat.

Let it simmer for 10–15 minutes until the flavors meld beautifully. Remove from heat.

Kitchen Tools I Recommend from Amazon

Having the right tools makes this process so much easier—and honestly, way more fun. Here are three products I swear by for making sopes at home:

1. Maseca Instant Corn Masa Flour (4.4 lbs)

You can’t make sopes without high-quality masa harina, and Maseca is the gold standard. It’s fine-textured, easy to work with, and always produces that authentic corn flavor we all crave.

Grab Maseca Masa Harina on Amazon

Perfect for tortillas, tamales, and sopes alike—make your own masa like a pro!

2. Victoria Cast Iron Tortilla Press

This tool is a total game-changer! Whether you’re making tortillas or sopes, the Victoria cast iron press gives you perfectly even disks in seconds. No more uneven hand-pressing or sticky dough frustration.

Get the Victoria Tortilla Press on Amazon

Makes shaping sopes quicker, easier, and so much more consistent—worth every penny.

3. Lodge Cast Iron Griddle (Comal Style)

A good comal is essential for cooking your masa cakes evenly. The Lodge cast iron griddle heats evenly and gives your sopes that classic toasted exterior before frying. Bonus: it lasts forever.

Check Out the Lodge Cast Iron Comal on Amazon

Perfect for sopes, tortillas, pancakes—this is a multitasking tool every home cook should have!

Tips From My Kitchen

After making this recipe dozens of times, here are a few tips that make all the difference:

Don’t skip the pinching step—shaping the edges while the masa is warm helps hold the toppings.

Want to switch it up? This recipe is just as good with shredded chicken or even black beans for a vegetarian twist.

If you're serving a crowd, make the sopes and toppings in advance. Just warm and assemble before serving!

Be generous with crema and queso—it balances the richness of the beef beautifully.

What to Serve With Mexican Beef Sopes

This dish is hearty on its own, but pairing it with a few simple sides makes it feel like a real feast:

Mexican rice or Spanish rice

Cucumber and lime salad for freshness

Horchata or agua fresca (try watermelon!)

Frequently Asked Questions

Can I make the sopes ahead of time?

Yes! You can cook the masa cakes, pinch the rims, and store them in the fridge for up to 2 days. Reheat and fry when ready to serve.

Can I bake the sopes instead of frying?

Technically yes, but you’ll miss out on that crisp outer layer. Light frying gives them their irresistible texture.

Are sopes gluten-free?

Yes! As long as you use 100% masa harina (like Maseca), sopes are naturally gluten-free.

What’s the difference between sopes and tostadas or gorditas?

Tostadas are thin, flat, and crispy.

Gorditas are thicker but filled inside like a pocket.

Sopes are thick, with a rim, and topped like a mini corn pizza.

Can I freeze leftover sopes?

You can freeze the uncooked masa cakes. Let them thaw before frying. Cooked sopes don’t freeze as well—they tend to get soggy.

Final Thoughts

There’s just something so deeply comforting about a plate of homemade Mexican beef sopes. They bring people together, spark conversation, and fill your home with the most intoxicating aroma of toasted masa and seasoned meat.

For me, writing this blog post was a trip down memory lane—a chance to revisit one of my favorite food discoveries and share it with you in the most approachable, delicious way possible. I hope this recipe finds a home in your weekly dinner rotation, whether you're cooking for family, friends, or just treating yourself to something special.

Try it once, and I promise: these crispy, savory, totally addictive sopes will become your new obsession.

Your Turn!

Tried this sopes recipe with Mexican beef? I’d love to hear how it turned out! Snap a photo, tag me on Instagram, or drop your experience in the comments below.

Happy cooking, amigas!