Want more street food recipes? Try my mulitas, pupusas, arepas, and chicharrones next. When I need a fun appetizer or snack that’s a bit more creative than nachos, I make picaditas. Also known as sopes, they’re a staple of Mexican street food. The masa corn cake is lightly fried until golden brown and crisp yet soft. Then they’re topped with, well, whatever you desire.
Why I love this recipe
Cheap and simple ingredients. The masa cakes only need four (very) basic ingredients. No fancy kitchen gear needed. You won’t need a tortilla press or deep fryer to get soft, fluffy corn cakes. All you need is a skillet and a ziplock bag! Easy to customize. Add whatever toppings you want, or set up stations and let everyone add their own toppings. Versatile. They’re traditionally a street food snack, though they make a great light lunch, appetizer, or main course.
Ingredients needed
Masa harina. Known as dried corn dough, this is a classic Mexican ingredient needed to make sopes. Be sure to look for corn flour labeled as “masa harina” and NOT cornmeal, as the flavor and texture are very different. Salt. For flavor. Hot water. To make the dough. Oil. I used vegetable oil, but any frying oil works. When I’m feeling especially naughty, I’ll use pork lard. Toppings. This time around, I used refried beans, shredded lettuce, salsa, sliced avocado, cheese, and lime crema. I’ll add some favorites below!
How to make picaditas
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Depending on where you look in Mexico, these may be called many names, like sopes or pellizcadas. They’re essentially thick corn tortillas that are fried and topped with savory toppings.
Veggies. Diced onions, tomatoes, sautéed zucchini, or pickled jalapeños. Protein. Carnitas, taco meat, sofritas, chicken al pastor. Sauces. Sour cream, guacamole, pico de gallo, salsa verde. Garnish. Lime juice, cotija cheese, and fresh cilantro.
Arman’s recipe tips
Be careful when pinching the rim. They’ll be quite hot, so I like to use a paper towel so I don’t burn myself. That said, you want to do this when they’re warm so they’re more malleable. Did they tear when you pinched the rim? Simply pinch them back together. Make sure the oil is hot. Otherwise, they can stick to the skillet and break apart. Wait until a few drops of water sizzle in the pan, then fry. Store the cooked sopes. When I’m making a big batch, I like to keep the finished ones in the oven at 200F so they stay fresh as I’m frying.
Storage instructions
To store: Store leftovers in an airtight container in the fridge for 3-4 days. To freeze: Store cooled sopes in a freezer-safe bag for up to three months. Reheating: Reheat them in the oven at 350F for 5-7 minutes or until they’re fully reheated. I don’t recommend the microwave as they will lose some crispiness.
Frequently asked questions
More Mexican favorites
Tortas Tacos dorados Chicken tinga Taco bowl Or any of these Mexican recipes
Originally published February 2023, updated and republished September 2024
