Appetizer: Mexico – Bajio, Guanajuato – Sopes Guanajuatenses

Serving Size: 8

Approximate Time

Prep 40 min

Cook 20 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 2 cups (240 g) masa harina (nixtamalized corn flour)
- 1 1/4 cups (300 ml) warm water, plus more if needed
- 1/2 tsp (3 g) fine salt
- 3 tbsp (45 ml) lard or vegetable shortening (or melted butter)
- 1/2 cup (120 ml) vegetable oil (for shallow frying)
- 2 cups (480 g) refried beans, warm (homemade or canned)
- 1 1/2 cups (150 g) shredded iceberg or romaine lettuce
- 1 1/2 cups (170 g) queso ranchero, crumbled (or queso fresco if unavailable)
- 1/2 cup (120 ml) Mexican crema or sour cream
- 1/2 cup (75 g) finely chopped white onion
- 1/4 cup (15 g) chopped fresh cilantro (optional)
- 4–6 radishes, thinly sliced (optional)
- Lime wedges for serving

Salsa (Guanajuato chiles):
- 3 dried guajillo chiles
- 2 dried chile de arbol (adjust for heat)
- 2 Roma tomatoes (or 1 cup / 200 g chopped tomatoes)
- 1 small white onion, quartered (about 3 oz / 85 g)
- 2 garlic cloves
- 1 tsp (5 ml) vegetable oil
- 1/2 tsp (3 g) salt, or to taste
- 1/2 cup (120 ml) water (for blending)

Instructions

Short Description:
Thick, hand-formed masa sopes topped with warm refried beans, crisp lettuce, crumbled queso ranchero (ranchero cheese), crema, and a bright Guanajuato-style salsa made with guajillo and chile de arbol. Served as a shareable starter or snack.

Regional Notes:
This Bajio (Guanajuato) version uses a thicker, sturdier masa base and local queso ranchero rather than Oaxaca or cotija, and the salsa combines toasted guajillo and chile de arbol for a balance of smoky and tangy heat typical of the region. The toppings remain simple and fresh to highlight local cheeses and chiles.

1. Make the salsa: Remove stems and seeds from guajillo and chile de arbol. Toast chiles briefly in a dry skillet over medium heat until fragrant (10–20 seconds each side), being careful not to burn. Toast tomatoes and quartered onion until lightly charred on all sides.
2. Rehydrate chiles: Place toasted chiles in a bowl and cover with hot water. Let sit 10 minutes until softened; drain, reserving a little soaking liquid.
3. Blend salsa: In a blender, combine softened chiles, charred tomatoes, onion, garlic, 1 tsp oil, 1/2 tsp salt, and 1/2 cup water. Blend until smooth, adding a little reserved soaking liquid if needed to reach a pourable but slightly thick consistency. Taste and adjust salt; set aside.
4. Prepare masa dough: In a mixing bowl, combine masa harina and salt. Add warm water a little at a time and mix until a soft, cohesive dough forms (similar to playdough), about 1–2 minutes. Add the 3 tbsp lard and knead until smooth and slightly glossy; let rest 5 minutes. If dough cracks when pressed, add a teaspoon of water at a time.
5. Shape sopes: Divide dough into 16 equal portions (about 1.25 oz / 35 g each) for small sopes, or 12 portions for larger sopes. Roll each into a ball, then press into thick disks about 3–4 inches (7–10 cm) wide and 1/4–1/2 inch (6–12 mm) thick. Pinch up a 1/4-inch (6 mm) rim around each disk to form edges.
6. Cook sopes on comal/skillet: Heat a heavy skillet or comal over medium-high heat. Cook sopes dry for 45–60 seconds per side until lightly set and with faint brown spots. They should be cooked through but not browned deeply.
7. Crisp edges: Pour vegetable oil into a skillet to reach ~1/8 inch (3 mm) depth and heat to medium. Fry each partially-cooked sope, edges down first, for 20–40 seconds per side until edges are golden and crisp. Drain on paper towels and keep warm.
8. Warm the beans: Heat refried beans in a saucepan over low heat; stir in a teaspoon of lard or oil if desired to loosen. Keep warm.
9. Assemble sopes: Spread about 2 tbsp (30 g) warm refried beans in the center of each sope. Top with shredded lettuce, a spoonful of salsa (to taste), crumbled queso ranchero, a drizzle of crema, chopped onion, cilantro, and sliced radish if using. Serve immediately with lime wedges.
10. Serve: Arrange as a shareable appetizer platter; expect 2 small sopes per person as a starter (adjust portions if making larger sopes).