This easy and flavorful Mexican sopes recipe is one of our favorite small plates. A thick masa dough is pan-fried into a tender, tortilla-like base, then topped with refried beans, slow-cooked shredded brisket, and fresh pico de gallo for a satisfying bite.
If you’ve tried the slow cooker brisket from this site, you know how simple it is to make tender meat for a crowd. Serve that shredded brisket atop pillowy pan-fried sopes for a dish that’s both comforting and impressive when entertaining.
Claude’s Sauce for Brisket
When I moved away from El Paso, I missed some of the local flavors, including Claude’s marinades. That brisket marinade in particular makes cooking brisket effortless: shake the bottle, pour it over the meat with a bit of beer, and let it simmer in a slow cooker until it’s fall-apart tender. The result is rich, juicy brisket perfect for sopes or any number of other dishes.
Shredded brisket from the slow cooker can be used in tacos, tostadas, flautas, machaca with eggs, or piled onto homemade sopes with refried beans, queso fresco, and guacamole for a crowd-pleasing meal.
What Are Sopes?
Sopes (also called pellizcada or garnacha in some regions) are classic Mexican antojitos—small, open-faced plates similar to thick tortillas. The masa dough is pressed into patties, cooked on a griddle, then pinched around the edges to form a shallow rim that holds toppings like beans, meat, and fresh salsas.
The pan-fried masa becomes slightly crisp on the outside while remaining soft and tender inside. You can buy pre-made sopes, but homemade sopes are quick to prepare and have a fresher flavor and texture.
How to Make Sopes
Combine masa harina and salt in a bowl. Add shortening and rub it into the flour until evenly distributed. Gradually add warm water and knead until the dough is smooth and slightly tacky—about the consistency of play-dough. If it feels dry, add water, a tablespoon at a time. Divide the dough into 8 portions and keep covered with a damp cloth.
Line a tortilla press with plastic, place a dough ball inside, cover with plastic, and press to form a 1/4-inch-thick patty. If you don’t have a press, flatten each ball with a heavy skillet or your hands.
Preheat an ungreased griddle or comal over medium-high heat. Cook each patty 2–4 minutes per side until slightly dry and cooked through. While still warm, pinch the edges of each patty upward to create a raised rim, forming a small “boat” to hold fillings. Repeat with remaining patties.
Serving & Topping Suggestions
Fill each sope with a layer of refried beans, a generous portion of warm shredded brisket, and finish with pico de gallo, crumbled queso fresco, and a dollop of guacamole if desired. Anything you’d put on a taco works beautifully on a sope—pork, chicken, beef, beans, or even eggs for breakfast.
Sopes are great as an appetizer or plated as a full meal. They also shine at parties—set up a toppings bar with a variety of meats, salsas, cheeses, and garnishes so guests can build their own.
Storage & Reheating
Make sopes ahead: once cooled, store them in a single layer in an airtight container. They keep up to a week in the refrigerator or up to a month in the freezer. To reheat, warm sopes in a 350°F oven for 10–15 minutes, then top and serve.
More Mexican Recipes
- Chorizo Chili con Carne (Frijoles Enchilados)
- Bacon Wrapped Jalapeño Poppers
- Carne Asada Taco Pizza
- Baked Chicken Wings
- Caldo de Res
If you enjoyed this brisket sopes recipe, please leave a rating and comment. Photography by Jenna Sparks.
Originally published: January 2016.