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Potato sopes

These potato sopes are loaded with refried beans, spiced potatoes, and lots of homemade guacamole. They are gluten free, dairy free, egg free, nut free, vegetarian, and vegan friendly.
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Keyword: dairy free, egg free, gluten free, nut free, vegan, vegetarian
Servings: 12 sopes


  • 1 can Refried pinto beans

Spiced potatoes

  • 6 yellow potatoes
  • 1 tbsp butter
  • 1/2 tsp oregano
  • 1/2 tsp pepper
  • 1/4 tsp salt

Easy guacamole

  • 2 small avocados
  • 1 tomato
  • 1 tbsp chopped onion
  • 1 tsp lime juice
  • 1/2 tsp black pepper
  • 1 pinch salt

Sope shells

  • 2 cups warm water
  • 2 cups masa harina
  • 1/2 tsp salt
  • vegetable oil (for frying)


Sope shells

  • Mix the masa harina, water, and salt to make the masa dough for the sope shells in a large mixing bowl.
    The dough should be dry enough that you can easily shape it without it sticking to your hand too much, but wet enough that it does not crumble too much when you shape it. If you find your dough is too wet or too dry, add 1 tbsp of masa harina or 1 tsp of water at a time until the dough becomes easier to work with.
  • Prepare the area where you will shape your sope shells. Lay out a sheet of parchment paper and put out a bowl of warm water. You can dip your hands in this water as you shape your sope shells to help smooth over cracks.
  • Separate your masa dough into 10 - 12 equally sized balls. The balls of masa dough should be around 1 1/2 - 2 inches in diameter.
  • Grab a ball of masa dough and flatten the dough into a disk that is about 1 cm thick. Build up a rim around the outside of the disk but pinching the dough around the outside of the disk, then press down on the inside of the disk to flatten the floor of the sope shell and fill in the places you pinched dough away from.
  • Warm a pan over medium heat and add the vegetable oil. Fry the sope shells for 2 - 3 minutes each over until they are a nice golden brown color.
    The flat side of the sope shells should be cooked first then the side with the rim should be cooked second.

Spiced potatoes

  • Dice the potatoes into cubes that are about 1 inch in size.
  • Heat a pan over medium heat then add the butter for the potatoes. Add the potatoes to the pan then add the salt, pepper, and oregano to the potatoes.
  • Cook the potatoes over medium heat for 20 - 25 minutes or until they are crispy on the outside and tender on the inside. Flip the potatoes every 3 - 5 minutes.

Easy guacamole

  • Chop the tomatoes and onions for the guacamole into small pieces then mash the avocado.
  • Combine all of the ingredients for the guacamole then cover the guacamole and put it in the refrigerator until you are ready to use it.

Assembling the sopes

  • Put the refried beans in a microwave safe container and microwave them for 60 - 90 seconds on full power until they are heated throughout.
  • Add a layer of refried beans, then a layer of potatoes, then finally a dollop of guacamole to each of the sope shells and serve.


Time saving tip. The potatoes do not need much attention when they are cooking other than being flipped every few minutes. If you want to save some time and you are up for a little multitasking, you can also prepare the potatoes first and start to shape and cook the sopes while the potatoes are cooking. You can also cook some of the sopes while you shape the others, there is no need to wait until every sope has been shaped to cook the sopes.