Sopes for Cinco de Mayo
Prep time
Cook time
Total time
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!
Recipe type: Appetizer
Cuisine: Mexican
For the sopes
  • 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
For the shrimps
  • 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
For the sopes
  1. Mix all ingredients together to make a stiff dough, the consistency of cookie dough.
  2. Form into a log, cut 15 equal portions and form each portion into a ball.
  3. 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.
  4. Using a 2-inch round cookie cutter, form the sopes by pressing the dough balls inside it, giving them indentation in the center.
  5. Gently push off the sopes to release them from the cutter.
  6. Place them a baking sheet and bake at 375°F for 20 minutes. Keep warm while you make the topping.
For the shrimps
  1. Fry onion in a skillet with 1 tablespoon of the oil, until translucent.
  2. Add the peppers and tomatoes and continue cooking until vegetables are cooked.
  3. Add seasonings. Remove from heat and add chopped cilantro (2-3 tablespoons). Set aside.
  4. In a separate skillet, heat the other tablespoon of oil.
  5. Add garlic and fry until golden. Keep a close eye on it. It goes from golden to brown (aka burned) very quickly!
  6. Add shrimps, salt and pepper.
  7. Cook until shrimps are pink (about 4-5 minutes). Remove from heat, sprinkle more chopped cilantro (2 tablespoons) and squirt a little lime juice.
To assemble the appetizers
  1. Place 2 teaspoons of the tomato sauce on each sope, followed by 2 shrimps. Best served immediately.
Sopes do freeze well. You can make them ahead of time, freeze, then reheat in a microwave prior to serving. You lose some of the crispness but they still taste delicious.
Recipe by Fiesta Friday at