Entree: Mexico – Mexico City – Sopes (Thick fried masa cakes topped with beans, meat, vegetables, crema and cheese)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 3 cups (360 g) masa harina for tortillas
- 1 1/4 cups (300 ml) warm water, plus more as needed
- 1 tsp (6 g) fine salt
- 1 tbsp (15 ml) vegetable oil (for dough)
- 1/2 cup (115 g) rendered pork lard or vegetable shortening for frying
- 2 cups (480 g) refried beans, warm
- 1 lb (454 g) cooked shredded chicken or carnitas
- 4 oz (115 g) queso fresco, crumbled
- 2 cups (60 g) shredded iceberg or cabbage lettuce
- 1/2 cup (120 g) Mexican crema or sour cream
- 1 cup (240 g) salsa verde or salsa roja
- 1 small white onion, finely chopped, about 3 oz (85 g)
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 limes, cut into wedges

Instructions

1. Make masa dough: in a bowl combine 3 cups (360 g) masa harina and 1 tsp (6 g) salt. Add 1 1/4 cups (300 ml) warm water and 1 tbsp (15 ml) oil, mixing until a soft, pliable dough forms that holds together without cracking. Add a tablespoon more water if too dry.
2. Shape sopes: divide dough into 8–10 equal portions (about 2–2.5 oz / 55–70 g each). Roll each into a ball, flatten to 3–4 inch (8–10 cm) rounds about 1/4–1/3 inch (6–8 mm) thick. Use your thumb to pinch a raised rim around each disc to form a shallow cup.
3. Pre-cook on comal: heat a nonstick griddle or skillet over medium-high heat. Cook each sope 45–60 seconds per side until set with light spotting; remove and keep warm.
4. Fry sopes: in a heavy skillet heat 1/2 cup (115 g) lard or shortening over medium heat until shimmering. Fry pre-cooked sopes 1–2 minutes per side until golden and crisp; drain on paper towels.
5. Assemble bases: spread about 2–3 tbsp (30–45 g) warm refried beans in the center of each sope.
6. Top sopes: divide the shredded chicken or carnitas (1 lb / 454 g) among sopes, placing roughly 2–3 tbsp (30–45 g) meat on each. Add shredded lettuce, a spoonful of salsa (about 1–2 tbsp / 15–30 g), a drizzle of crema (about 1 tbsp / 15 g), crumbled queso fresco (about 1 tbsp / 7 g), and finish with chopped onion and cilantro.
7. Serve: arrange sopes on a platter and pass lime wedges. Serve hot so the masa remains crisp and toppings are fresh.