Appetizer: Mexico – Colima (Western Mexico) – Sopes Colimenses

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 45 min

Ingredients

- 3 cups (360 g) masa harina for tortillas (such as Maseca)
- 2 1/2 cups (600 ml) warm water, plus more as needed
- 1 tsp (5 g) fine salt
- 2 tbsp (28 g) lard or vegetable shortening (or 2 tbsp / 30 ml neutral oil)
- 1/4 cup (60 ml) vegetable oil for frying, plus extra as needed
- 1 1/2 cups (360 g) refried beans (homemade or canned)
- 1 lb (454 g) cooked shredded beef (carne deshebrada), see note for homemade preparation
- 1 small white onion, finely chopped (approx. 4 oz / 115 g)
- 2 cups (150 g) shredded iceberg lettuce
- 6 oz (170 g) queso fresco, crumbled
- 1/2 cup (120 ml) Mexican crema or sour cream
- 4 limes, cut into wedges
- Salt and freshly ground black pepper to taste
- Fresh cilantro leaves for garnish (optional)

Colima-style salsa (makes about 1 cup / 240 ml)
- 4 medium Roma tomatoes, halved (about 12 oz / 350 g)
- 6-8 dried chile de árbol (adjust to heat preference)
- 2 cloves garlic
- 1 small orange or 1 tbsp (15 ml) fresh orange juice (optional, for a local citrus note)
- 1/4 cup (15 g) fresh cilantro leaves
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1 tbsp (15 ml) vegetable oil

Optional quick carne deshebrada (if starting from raw beef)
- 1 lb (454 g) beef chuck roast or flank, raw (yields about 1 lb cooked shredded)
- 1/2 onion, halved
- 2 garlic cloves
- 1 bay leaf
- 1 tsp (5 g) salt

Instructions

Short Description:
Thick, hand-formed masa discs fried until crisp-edged and topped with refried beans, tender shredded beef, shredded lettuce, crumbled cheese, crema, and a bright, tangy Colima-style salsa.

Regional Notes:
This Colima variation uses a noticeably thicker masa base than many other regions, yielding a sturdier, almost bowl-like sope to hold generous toppings. The topping blend includes carne deshebrada (shredded beef) and a local-style salsa that features charred tomatoes and chile de árbol with a touch of citrus typical of Colima coastal flavors.

1. If making carne deshebrada from raw beef: place raw beef, halved onion, 2 garlic cloves, bay leaf, and 1 tsp salt in a pot. Cover with water, bring to a simmer, and cook gently until very tender, about 1.5–2 hours. Drain, cool slightly, and shred with forks. Set aside 1 lb (454 g) shredded beef.
2. Make the Colima-style salsa: char the Roma tomato halves, garlic cloves, and dried chile de árbol in a skillet or comal over medium-high heat until tomatoes and garlic are blackened in spots and chiles darken and puff, about 6–8 minutes total. Remove stems from chiles.
3. Transfer charred tomatoes, garlic, and chiles to a blender. Add orange juice (if using), cilantro, 1/2 tsp salt, and 1 tbsp oil. Blend to a slightly coarse purée. Taste and adjust salt; if too thick, add 1–2 tbsp (15–30 ml) water. Set aside.
4. Warm the refried beans in a small saucepan over low heat; add a splash of water if too thick and keep warm.
5. Prepare masa dough: in a large bowl combine 3 cups (360 g) masa harina and 1 tsp (5 g) salt. Add 2 tbsp (28 g) lard (or shortening) and rub into the masa with your fingers until evenly distributed. Gradually add 2 1/2 cups (600 ml) warm water, mixing until a soft, pliable dough forms that holds together but is not sticky. If dough feels dry, add water 1 tbsp (15 ml) at a time; if sticky, add a little more masa harina.
6. Divide dough into 12 equal balls (about 2 oz / 55 g each) for smaller sopes or 8 balls (about 3 oz / 85 g each) for larger sopes; recipe assumes 12 for appetizer portions. Keep dough covered with a damp cloth to prevent drying.
7. Press and shape sopes: flatten each ball between plastic (a cut zip bag) or in a tortilla press to a disc about 1/4–3/8 in (6–10 mm) thick and 3–4 in (7–10 cm) wide. Use your thumbs to pinch up the edges to form a raised rim about 1/4 in (6 mm) high so the center is slightly depressed.
8. Heat a comal or large skillet over medium-high heat. Cook each sope 45–60 seconds per side until dry and lightly cooked but not browned. Transfer to a plate.
9. In a skillet, heat 1/4 cup (60 ml) vegetable oil over medium-high. Shallow-fry the partially cooked sopes 1–2 minutes per side until edges are golden and crisp and center is cooked through. Drain briefly on paper towels and keep warm in a low oven (200°F / 95°C).
10. Heat shredded beef in a skillet with 1 tbsp (15 ml) oil and the chopped onion, seasoning with salt and pepper; sauté 3–4 minutes until onions soften and beef warms and picks up some caramelization. Adjust salt.
11. Assemble sopes: spread about 1–2 tbsp (15–30 g) warm refried beans in the center of each sope. Top with 1–2 tbsp (15–30 g) shredded beef, a pinch of shredded lettuce, a spoonful (about 1 tbsp / 15 ml) of crema, and a sprinkle of crumbled queso fresco. Spoon 1–2 tsp (5–10 ml) Colima-style salsa over each sope (serve extra salsa on the side).
12. Garnish with cilantro leaves and serve immediately with lime wedges.
13. Leftovers: keep components separate in the refrigerator up to 2 days; reheat sopes briefly in a hot oven or skillet before assembling.