Gluten-Free Sopes
Crispy, golden, and delightfully versatile, these Gluten-Free Sopes are a Mexican street food favorite reinvented for a gluten-free lifestyle! Made with masa harina, these savory corn-based disks boast a lightly fried, crunchy exterior with a tender center, perfectly designed to cradle your favorite toppings. Quick to prepare with just a handful of pantry staples, these sopes are endlessly customizable—top them with refried beans, fresh salsa, crisp lettuce or cabbage, crumbled queso fresco, and a sprinkle of cilantro for a flavor-packed bite. Perfect as an appetizer, snack, or light meal, this recipe is a fantastic way to bring a taste of traditional Mexican cuisine to your table while catering to gluten-free diets. Serve warm with a squeeze of lime for a zesty finishing touch!
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Recipe Information
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)
Instructions
In a large bowl, mix the masa harina and salt together.
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.
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.
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.
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.
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.
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.
Serve warm with lime wedges on the side for squeezing over the top, if desired.
Nutrition Facts
Calories |
3699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.2 g | 367% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3964 mg | 172% | |
| Total Carbohydrate | 267.9 g | 97% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 16.8 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1400 mg | 108% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2041 mg | 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.
