Appetizer: Mexico – Sonora – Sopes Sonorenses (Sonoran Sopes)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 10 min

Additional 10 min

Total 55 min

Ingredients

- 2 1/2 cups (300 g) masa harina for tortillas
- 1 1/4 cups (300 ml) warm water, plus more as needed
- 3 tbsp (45 ml) lard or vegetable shortening
- 1 tsp (5 g) salt
- 1/2 cup (120 ml) neutral oil (vegetable or canola), for shallow frying
- 2 cups (480 g) refried pinto beans, warm
- 8 oz (225 g) chorizo, cooked and crumbled OR 8 oz (225 g) cooked shredded carne asada (choose one)
- 8 oz (225 g) queso fresco or cotija, crumbled
- 1 cup (30 g) shredded iceberg or romaine lettuce
- 4 radishes, thinly sliced
- 1 small white onion, thinly sliced and optional lightly grilled
- 1/2 cup (120 ml) salsa roja or salsa verde
- 1/4 cup (15 g) chopped cilantro
- 2 limes, cut into wedges
- Salt to taste
- Optional: 1/2 cup (75 g) pickled red onion for garnish

Instructions

Short Description:
Thick, hand-formed masa discs with pinched edges, shallow-fried and topped with refried beans, crumbled cheese, and regional meats or vegetables for a crunchy, savory starter typical of Sonora.

Regional Notes:
Sonoran sopes are made with a thicker masa base than many other regions and are often larger; toppings emphasize local produce and meats—pinto refried beans, crumbled queso fresco or cotija, and sometimes small amounts of grilled beef (carne asada) or chorizo reflecting Sonora’s cattle-raising traditions. The comal or skillet finish and a lightly crisped underside are characteristic of the region.

1. Make the masa dough: in a bowl combine masa harina and salt. Add lard and rub it into the masa until crumbly. Gradually pour in warm water and mix until a soft, non-sticky dough forms. If dough is dry, add 1 to 2 tbsp (15–30 ml) more water. Let rest 10 minutes, covered.
2. Portion the dough: divide dough into 12 equal balls, about 1.6 oz (45 g) each. Cover balls with a damp towel to prevent drying.
3. Shape the sopes: place a ball between two sheets of plastic or in a tortilla press lined with plastic and press into a 3.5–4 inch (9–10 cm) disc about 1/4–3/8 inch (6–9 mm) thick. Carefully remove plastic, transfer to your palm, and pinch the edge up all the way around to form a 1/4-inch (6 mm) rim, creating a little bowl for toppings.
4. Preheat and fry: heat a heavy skillet or comal over medium-high. Add 2 tbsp (30 ml) oil to coat the pan. Fry sopes in batches, adding more oil as needed, 1–2 minutes per side until the underside is golden and crisp and the top sets. Press the center gently with a spatula while frying so the middle cooks through.
5. Finish in oven (optional): to keep sopes warm and fully set, place finished sopes on a baking sheet in a 250°F (120°C) oven while you cook remaining sopes.
6. Prepare toppings: if using chorizo, cook and crumble in a skillet until browned and drain. If using carne asada, shred cooked beef into small pieces. Warm refried beans in a small pot or microwave until spreadable. If you like, lightly grill the sliced onion on the comal just until softened.
7. Assemble sopes: spread about 2 tbsp (30 g) warm refried beans onto each sope. Top each with 1–2 tbsp (15–30 g) chorizo or carne asada (as chosen), then sprinkle with crumbled queso fresco or cotija, a small handful of shredded lettuce, a few radish slices, a spoonful of salsa, and a scatter of cilantro. Add pickled red onion if using.
8. Serve: arrange on a platter with lime wedges. Serve hot as a shareable appetizer—each person typically eats 2 sopes.