4.6 65 Recipe Reviews | Rate this Recipe | 1083 Saves
These sopes, or cornmeal cakes, make wonderful appetizers. Top them with a dollop of sour cream and a sprinkling of green onions or use refried beans with tomatoes and olives.

20 mins. to Prepare

20 mins. Cooking Time

0 mins. Standing Time

40 mins. Total

Servings: 16 appetizers


Check all


PLACE corn meal and flour in large bowl; cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Gradually add water, kneading until smooth. Add chiles; mix well. Form dough into 16 small balls. Pat each ball into 3-inch patty; place on wax paper.

HEAT 1 teaspoon oil in large skillet over medium-high heat for 1 to 2 minutes. Cook patties for 3 minutes on each side or until golden brown, adding additional oil as needed to prevent sticking.

TOP with beans, cheese, taco sauce, jalapeño slices, sour cream and green onions.
Amount Per Serving
Servings: 16 appetizers
Calories from Fat60
%Daily Value*
Total Fat 7g10%
Saturated Fat 2.5g11%
Cholesterol 5mg2%
Sodium 180mg8%
Carbohydrates 19g6%
Dietary Fiber 2g8%
Sugars 1g
Protein 4g
Vitamin A2%
Vitamin C4%
* Percent Daily Values are based on a 2,000 calorie diet.
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5 Stars40
4 Stars22
3 Stars2
2 Stars1
1 Star0

they tasted so good very favorful. My kids and husband love them. thanks

this is great for a sunday afternoon for picnic food.


I love this receipe. Better then buying the ones in the Store, which are dry and not favorful. I did not know it could be this easy.

I made this recipe and it is delicious!!! This is an excellent recipe. Next time I will make it with natural ingredients I am sure it will still be gorgeous!!

Brings back memories from my childhood in Panama. Yummy and easy to make, a definite winner with everyone.

this is a great recipe and easy for using at gatherings. I used these with different toppings. I had a build your own!! Fun time.

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