I discovered these delicious corn fritters after an adventurous order at Lalo’s in Berwyn, Illinois. I’m typically a taco-orderer, but when I took my first bite I was just blown away by the soft-tender interior and crunchy exterior of this sope. It’s like a tamale meets a tostada. As I learned more about sopes, I learned how easy it is to make them by hand and the main technique of creating the wells. That’s the secret! These soft, yet crunchy tostadas make for a great bite with meaty carnitas on top. If you like tostadas, then sopes are for you!

Like all things handmade, they just taste so much better. They also take a lot of work, so get your family involved in this one. It’s a good skill to possess. Mix the masa, scoop oven pieces, roll them into a ball, then flatten into a thick disc. Form the assembly line!

When it comes to mixing Maseca with water, it’s all about feel. Add your warm water to your masa and gently mix. The dough should feel as soft as play dough and almost sticky. Just when you think it’s perfect, add a little more water. The masa will absorb quite a bit of water, so for best results, push it to the limit.

Scoop your masa using an ice cream scoop to keep the size of each sope consistent. Roll them into balls after it’s all scooped then keep them moist under a damp tea towel. Use parchment paper to roll each ball into an even four-inch disc. Cook your sopes on a preheated dry cast-iron pan or comal over medium-low heat. Cook them for one – two minutes each side, then remove them to a dry tea towel. Use the tea towel to protect from the heat as you use your finger to pull the sides up on the sope.

The trick is to just create a little crate for the toppings to land.

Carnitas!!! It’s my favorite topping with sopes because it brings the same energy. Crispy exterior and chewy moist center. Top your sopes like you’d top any tostada or open-faced sorta. Lots of cheese is necessary.