Appetizer: Mexico – Mexico State (Central Mexico) – Sopes (Corn Masa Cakes)

Serving Size: 8

Approximate Time

Prep 35 min

Cook 25 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 2 cups (240 g) masa harina (corn masa flour)
- 1 1/4 cups (300 ml) warm water, plus more as needed
- 2 tbsp (30 g) lard or vegetable shortening (optional, for richer masa)
- 1 tsp (6 g) fine salt
- 1/2 cup (120 ml) vegetable oil or lard, for shallow frying (more as needed)
- 2 cups (480 g) frijoles refritos (refried beans), homemade or canned
- 8 oz (225 g) queso fresco (fresh cheese), crumbled
- 2 cups (about 80 g) shredded iceberg lettuce
- 1/2 cup (120 ml) crema (Mexican crema) or sour cream
- 1 cup (240 ml) salsa roja or salsa verde (your choice)
- 1 small white onion, finely chopped, approx. 1/2 cup (80 g)
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 limes, cut into wedges
- Salt and freshly ground black pepper, to taste
- Optional protein A: 8 oz (225 g) cooked shredded chicken (pollo deshebrado), warmed
- Optional protein B: 8 oz (225 g) pork chorizo (chorizo), casing removed and cooked/crumbled

Instructions

Short Description:
Thick, pinched corn masa cakes fried until golden and topped with frijoles refritos (refried beans), queso fresco (fresh cheese), shredded lettuce, salsa, crema (Mexican crema), and optional meats for a Central Mexico–style starter.

Regional Notes:
This Mexico State version uses robust, thick sopes with pronounced pinched rims to hold generous toppings: a base layer of frijoles refritos, crumbled queso fresco, shredded lettuce, and salsa. Meat is optional and served sparingly to reflect local home-style sopes rather than the meat-heavy street variants of other regions.

1. In a bowl combine masa harina, salt, and lard or shortening (if using). Add warm water gradually and mix with your hands until a soft, cohesive dough forms that holds together but is not sticky. Adjust with a tablespoon (15 ml) more water or a little masa harina if needed. Dough should be like playdough.
2. Cover the dough with a damp cloth and let rest 10 minutes. Meanwhile, warm the frijoles refritos in a small pot over low heat, stirring occasionally; adjust seasoning with salt and pepper. If using canned beans, add 1–2 tbsp (15–30 ml) water or oil while heating to loosen.
3. If adding meat: cook chorizo in a skillet over medium heat until browned and crumbly, drain excess fat. If using cooked shredded chicken, warm it gently in a skillet with a pinch of salt and 1 tbsp (15 ml) oil until heated through.
4. Divide the masa into 16 equal portions, about 2 oz (57 g) each. Roll each portion into a ball, then flatten to a disk about 3–4 inches (8–10 cm) wide and roughly 1/4–1/3 inch (6–8 mm) thick.
5. Cook the disks briefly on a hot, dry comal (griddle) or skillet over medium-high heat, about 45–60 seconds per side, until they develop faint dry spots but are not fully cooked through. Remove to a plate.
6. With the heel of your hand or a small spoon, press a shallow indentation in the center of each disk and pinch up the edge all the way around to form a rim that will hold toppings. You should have a shallow cup with raised sides.
7. Heat 1/2 cup (120 ml) vegetable oil or lard in a wide skillet over medium heat until shimmering. Fry the formed sopes in batches, 2–3 minutes per side, pressing slightly so they crisp and brown; they should be cooked through and golden. Drain on paper towels.
8. To assemble, spread about 1–2 tbsp (15–30 g) warm frijoles refritos onto each sope, smoothing to cover the center. Add a spoonful (about 1–2 tbsp / 15–30 g) of warmed shredded chicken or crumbled chorizo if using.
9. Top with a sprinkle of crumbled queso fresco (about 1–2 tbsp / 10–20 g), a small handful of shredded lettuce, a few spoonfuls of salsa (about 1–2 tbsp / 15–30 ml), a drizzle of crema (about 1 tsp / 5 ml), and a scatter of chopped onion and cilantro. Finish with a squeeze of lime.
10. Serve immediately while the sopes are crisp, about 2 small sopes per person as an appetizer.