Appetizer: Mexico – Jalisco, Western Mexico – Sopes (Thick Masa Cakes)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- 2 cups (240 g) masa harina (corn dough flour for tortillas)
- 1 1/4 cups (300 ml) warm water, plus more as needed
- 2 tbsp (28 g) lard or vegetable shortening
- 1/2 tsp (3 g) fine salt
- 1/2 cup (120 ml) vegetable oil (for shallow frying)
- 2 cups (480 g) refried beans, warm (homemade or canned)
- 2 cups (60 g) shredded iceberg or romaine lettuce
- 8 oz (225 g) queso fresco or queso de rancho, crumbled
- 1/2 cup (120 ml) Mexican crema or sour cream
- 12 lime wedges (for serving)
Salsa roja (roasted red salsa)
- 4 medium Roma tomatoes, about 1 lb (450 g)
- 2 jalapeño or serrano chiles (use 1–2 depending on heat preference), about 20–30 g
- 1/4 cup (40 g) white onion, roughly chopped
- 2 cloves garlic
- 1/4 tsp (1.5 g) salt, plus more to taste
- 1 tbsp (15 ml) lime juice (from about 1 lime)
- 2 tbsp (8 g) chopped cilantro (optional)
Optional garnish
- 1/4 cup (40 g) finely chopped white onion
- 4–6 radishes, thinly sliced
- Extra cilantro sprigs

Instructions

Short Description:
Thick, hand-formed masa rounds with raised edges, lightly fried and topped Jalisco-style with refried beans, shredded lettuce, crumbled local cheese, crema, and a bright roasted salsa.

Regional Notes:
This Jalisco variation uses a slightly thicker masa base and local queso fresco (or queso de rancho) with a simple roasted salsa roja, giving a balance of crisped masa, creamy beans, fresh lettuce, and tangy salsa typical of Western Mexico. Unlike some regions that pile meats or complex toppings, Jalisco sopes often highlight beans, cheese, lettuce, crema, and a house salsa.

1. Make the masa dough: in a bowl combine masa harina and salt. Cut in the lard or shortening with your fingers until evenly distributed. Gradually add warm water and mix until a soft, non-sticky dough forms (similar to playdough). If dough cracks at edges, add 1–2 tbsp (15–30 ml) more water. Let rest covered for 10 minutes.
2. Divide and shape: divide dough into 12 equal balls (about 1.5 oz / 45 g each). Place a ball between two sheets of plastic or in a lightly oiled tortilla press and press into a round about 3.5 inches (9 cm) across and 1/4 inch (6 mm) thick. Transfer to a plate and repeat.
3. Pre-cook on comal: heat a dry cast-iron skillet or comal over medium-high heat. Cook each sope disc 45–60 seconds per side until slightly puffed and with light brown spots; they should be cooked through but not browned deeply.
4. Form raised rim: while warm, use your thumb or the back of a spoon to pinch and form a shallow raised edge (rim) about 1/4 inch (6 mm) high around each disc so the toppings will stay on.
5. Shallow fry for texture: pour vegetable oil into a wide skillet to reach about 1/8–1/4 inch (3–6 mm) depth and heat over medium-high until shimmering. Fry sopes 1–2 minutes per side until edges are crisp and golden. Drain on paper towels and keep warm in a low oven (200 F / 95 C) if needed.
6. Make the salsa roja: while sopes cook, roast the tomatoes, chiles, onion pieces, and garlic on a hot comal or in a dry skillet, turning until charred and softened (about 6–8 minutes). Transfer to a blender, add salt, lime juice, and cilantro if using, and blend to a slightly chunky salsa. Taste and adjust salt or chiles for heat.
7. Warm the refried beans: heat the refried beans in a saucepan with a splash of water or oil to loosen them, stirring until hot and spreadable.
8. Assemble the sopes: spread about 2–3 tbsp (30–45 g) warm refried beans onto each sope, leaving the rim clear. Top with a small mound of shredded lettuce, sprinkle with crumbled queso fresco, drizzle about 1/2 tsp (2.5 ml) crema per sope, and spoon salsa roja over or alongside.
9. Garnish and serve: finish with chopped onion, radish slices, cilantro, and a lime wedge for squeezing. Serve warm as an appetizer (2 sopes per person is typical).