A perfect Cinco de Mayo appetizer, crisp on the outside and soft on the inside, boat-shaped Sopes can be topped with literally anything you like!
I find it baffling that Cinco de Mayo will be here tomorrow! Last time I checked the calendar, I swear it was Cinco de Marzo!
But no complaining allowed! It’s Cinco de Mayo, which means it’s fiesta time, olé!
And fiesta time calls for special fiesta fare. Like Sopes con Camarones a la Mexicana! It’s really just Sopes with Shrimps a la Mexicana. A la Mexicana is really just anything with onions, tomatoes, and chiles. But I just love saying things en Español. Especially for Cinco de Mayo.
So, Sopes (pronounced “so-pays”). I first found out about them while watching Martha Stewart. What else is new? I get ideas and learn new things from her all the time.
This renowned chef Rick Bayless was demonstrating how to make these little boat-shaped appetizers he called sopes. I was wide-awake with intrigue. I had never heard of sopes before.
Apparently they’re considered street food in Mexico, but I think they also make the perfect appetizer for a fiesta.
Traditionally they’re made with masa harina, but Chef Bayless added mashed potatoes in his, which make these sopes fluffy and light.
Watch how he created these sopes in the video. He later deep-fried them in oil. The video seems to have been cut short but I remember the episode quite well.
Well, well…I take exception to that, Rick Bayless! First of all, there’s an easier way to form this little boats. And it doesn’t involve burning your fingers, which was what happened to me the first time I tried his method!
Secondly, there’s no need to deep-fry. Let me show you.
How To Make Sopes
Clearly, the best method to form sopes is by using a biscuit/cookie cutter. You just drop your dough balls and press them against the cutter while giving them indentation in the center.
Then just pull off the cutter. You may have to push down the sopes gently as you pull up the cutter, but they come off easily.
See, you get perfect rounds every time!
Then you line them up on a cookie sheet that’s been sprayed with non-stick cooking spray. Or in my case, one that’s been used to roast potatoes. Brush them with melted butter and stick them in the oven.
See, they turn out perfect! Crisp on the outside and soft on the inside, just what sopes are supposed to be.
The toppings can vary. You can make these sopes vegetarian or carnivorous. Is that the right word? Who is the English expert here? They really are versatile little appetizers.
You can top them with salsa or cheese or salsa and cheese. Or shredded chicken, beef, or pork. Or chicken, beef, or pork with salsa and cheese. Anything!
Including shrimps, which I thought have more of a fiesta feel.
Feliz Cinco de Mayo, todo el mundo!
- 1 cup masa harina
- 1 medium potato, boiled and mashed (about ½ cup)
- 1 cup hot tap water
- 2 tablespoons melted butter
- 1 teaspoon salt
- 1 lb medium shrimps (about 30), peeled and deveined, patted dry
- 2 cloves garlic, finely minced
- 1 onion, chopped
- ½ green bell pepper, chopped
- 1 jalapeño pepper, chopped
- 3 plum tomatoes, seeded and chopped
- 1 teaspoon cumin powder
- 1 teaspoon dry oregano
- 1 teaspoon paprika
- Salt & pepper
- 2 tablespoons olive oil
- Liberal amount of chopped cilantro
- A wedge of lime
- Mix all ingredients together to make a stiff dough, the consistency of cookie dough.
- Form into a log, cut 15 equal portions and form each portion into a ball.
- Line your work surface with a piece of plastic such as a freezer bag. There's no need to cut the bag. Just use the whole bag and when you're done, you can still reuse the bag.
- Using a 2-inch round cookie cutter, form the sopes by pressing the dough balls inside it, giving them indentation in the center.
- Gently push off the sopes to release them from the cutter.
- Place them a baking sheet and bake at 375°F for 20 minutes. Keep warm while you make the topping.
- Fry onion in a skillet with 1 tablespoon of the oil, until translucent.
- Add the peppers and tomatoes and continue cooking until vegetables are cooked.
- Add seasonings. Remove from heat and add chopped cilantro (2-3 tablespoons). Set aside.
- In a separate skillet, heat the other tablespoon of oil.
- Add garlic and fry until golden. Keep a close eye on it. It goes from golden to brown (aka burned) very quickly!
- Add shrimps, salt and pepper.
- Cook until shrimps are pink (about 4-5 minutes). Remove from heat, sprinkle more chopped cilantro (2 tablespoons) and squirt a little lime juice.
- Place 2 teaspoons of the tomato sauce on each sope, followed by 2 shrimps. Best served immediately.
These are absolutely gorgeous, Angie! I have never heard of sopes, but they sure look like they would taste wonderful. I’m not a big shrimp person, but I can tell I would like these with all those flavors going on. Thanks so much for sharing. I definitely want to try them! And thanks for letting us know of an easier way to make them. Always appreciated!
Thanks, Shari! They are really good!! Try them with chicken instead or salsa and cheese, or beans. I’ve also tried shredded pork. They’re all delicious! And they’re so fun to eat! 🙂
Great idea making sopes into a small cup. I have made them a little larger and by hand but I like your technique. Great pictures and a creative post. Perfect for Cinco de mayo
Thanks, Quinn! I didn’t want to burn my fingers, that’s why! Plus it was so much easier and faster this way. I hope you’ll give it a try! 🙂
Simply brilliant, Angie! A friend of mine gave me a recipe for sops some time ago and I have been meaning to make them, but now you really have inspired me! I don’t think his recipe has the potatoes, and he filled his with pulled pork! I have to make them now! 😀 Your idea of the cookie cutter mould is awesome! Great post! Feliz Cinco de Mayo a tu, tambien! 🙂
I think the potatoes make them lighter. I’ve also seen recipes with eggs and baking powder. Haven’t tried those. Pulled pork sounds great! I did make shredded pork topping that was awesome. They are very versatile I don’t know why I don’t make them very often. Muchas gracias, Julianna! 🙂
Wishing I was at your house for Cinco de Mayo Angie! Any of these little beauties left??? M.xx
Making more today; I have a 5 lb bag of masa harina! And making mojito, too. It’s Cuban but goes so well with these sopes! Hop on a plane already! 😀
Oh Angie, you don’t know how tempted I am to book that ticket! 🙂 Mojitos are my favourite cocktail and I can’t imagine anything better to go with the prawns!
Never had sopes but these look absolutely delicious. Such gorgeous photography and great detailed instructions Angie! Happy Cinco de Mayo!
Thanks, Johanne! They really are very good. Try them with melted cheese, too, delicious! Happy Cinco de Mayo! 🙂
Feliz 5 de Mayo. I’d never heard of sopes, but they do look easy and very festive. Thanks for all the useful tips too.
Happy Cinco de Mayo, Hilda! These sopes are kind of cute, aren’t they? 🙂 So glad you like them!
As always Angie, gorgeous and delicious. I have never had Sopas but definitely need to try these. Happy Cinco de Mayo!!
Thanks, Suzanne! You may have had something similar, like gorditas. Essentially they’re thick tortillas. Quite versatile with many options for the toppings. Happy Cinco de Mayo!!
What a great recipe Angie – this is a Mexican dish I will make. Gene was not into Mexican food so much other than chiles rellenos! No excuse now. Happy Cinco de Mayo to you 🙂
Thanks, Juju! I’d be interested to know what you think. Some recipes also call for baking powder and eggs in the dough. I’m guessing that would result in lighter sopes but I haven’t tried it. Sometimes I think simple is best. 🙂
Cool appetizers! This looks so colourful and inviting! I am sure it will be gone in no time!
They’re pretty cool! My daughter even ate them! Even after she saw the shrimps 🙂
Happy Cinco de Mayo Angie- I could put away an embarrassing amount of these babies, no problem. They look delicious 🙂
Lol, these babies are tiny so it really wouldn’t be that embarrassing to eat multiples in one sitting! 😀 Happy belated Cinco!
Angie, you are so darn good. I was going to make sopes for Cinco de Mayo after eating them for breakfast almost every day in Mexico this year (i alternated with chilaquiles). I went for bulgogi tacos instead. But sopes….yum. yours look beautiful and authentic and I’m totally stealing your recipe to make them this weekend. You nail it every time.
You are just too kind, Amanda! If you had made your sopes, they would have been much better than mine! I may be able to call myself “Not The Novice Cook” (unlike in gardening, ahem) but I can’t call myself “Darn Good Cook”, not yet anyway. Bulgogi tacos, btw, sound inspiring!!
Btw, I tried leaving a comment on your almond milk post, but somehow unable to. Do you use Jetpack, too? I heard from Fae that she can’t leave a comment on my site, either, due to Jetpack. I need to figure out what I’m doing wrong. I’m glad you stopped by. At least I know we can connect still. XOXO
You are humble. These look great. Fae can’t leave one on my site either! I am using jetpack. I didn’t want ppl to have to sign in every time though to leave comments. Very frustrating, but thanks for telling me. I have to figure something out. Let me know if you figure out the issue. Xo
I saw them on fb when I was running (or better, walking) on the trade miller… so hard keep training Angie! They look amazing.. and my cravings are hard to calm down!
You’re still exercising? Good for you! Have you made the announcement on your blog? 🙂 I hear you on the cravings. Any strange ones?
Yes! 7 months and I feel great… I’ve done with the strange cravings (such as peaches in January)… but I’m in love with any sort of pasta, pizza… so dangerous!
Not announcement…. I will do it very soon!
Angie, these look heavenly! You won’t believe – I have noted this recipe of Chef Rick Bayless with the mashed potatoes as one that i absolutely need to try! Now that I have your version too, this is definitely going on my ‘soon to make’ list! So mouth watering!
Did you watch the show? It was at least 10 years ago! It was the first time I heard of sopes. I made them then right away, burning my fingers while pinching them still hot, deep-frying, etc. 😀 Let me know how they turn out for you!
No Angie I didn’t watch the show although I came to the US 15 years ago. Was it on Food Network? Yes pinching them while hot must have been tricky. But ur baking idea was very clever! I am definitely going to try it!
This is absolutely fabulous! I am saving it!
Thanks, Su! Let me know what you think when you decide to give it a try.
Another yummy post. I want to try this recipe as well.
Thanks! Let me know what you think!
Perfectly beautiful.