Appetizer: Mexico – San Luis Potosi, Bajio Mexico – Sopes Potosinos (Potosi-style Sopes)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- 2 cups (240 g) masa harina for tortillas
- 1 1/4 cups (300 ml) warm water, plus more as needed
- 2 tbsp (30 g) lard or vegetable shortening
- 1/2 tsp (2.5 g) fine salt
- 1/2 cup (120 ml) vegetable oil for shallow frying, plus extra as needed
- 2 cups (480 g) refried pinto beans (frijoles refritos), warmed
- 8 oz (225 g) queso fresco, crumbled
- 1/2 cup (120 ml) Mexican crema or sour cream
- 2 cups (60 g) shredded green cabbage or romaine lettuce
- 1/2 cup (80 g) white onion, finely chopped (for topping)
- 1/4 cup (15 g) cilantro, chopped (for garnish)
- 2 limes, cut into wedges
Salsa roja (Bajio-style roasted tomato + chile de arbol)
- 4 medium Roma tomatoes, roasted (approx. 12 oz / 340 g)
- 4 dried chile de arbol, stems removed (approx. 6 g) — adjust for heat
- 1 small white onion, roasted (approx. 4 oz / 115 g)
- 1 clove garlic, roasted
- 1/4 tsp (1.5 g) salt, or to taste
- 1 tbsp (15 ml) water or reserved tomato liquid (to blend)

Instructions

Short Description:
Thick masa discs with pinched edges, shallow-fried until golden and topped with refried beans, crumbled cheese, fresh salsa, crema, and crisp vegetables—an appetizer reflecting the hearty flavors of the Bajio region.

Regional Notes:
These Sopes Potosinos are made with a slightly thicker, richer masa base (often enriched with lard) and formed larger and sturdier than other regional sopes so they hold generous toppings. The finishing salsa uses local roasted tomatoes and chile de arbol common in the Bajio, while the classic toppings—refried beans and queso fresco—reflect San Luis Potosi traditions.

1. Make the masa dough: In a mixing bowl combine the masa harina and salt. Rub in the lard until evenly distributed. Gradually add the warm water and knead until a soft, smooth, pliable dough forms, about 1–2 minutes; it should not be sticky. Cover with a damp towel and rest 10 minutes.
2. Prepare the salsa: On a hot comal or skillet, roast the tomatoes, whole white onion, garlic clove, and dried chiles until blistered and lightly charred (tomatoes about 8–10 minutes, chiles 30–60 seconds per side—watch carefully). Let cool slightly, remove stems from chiles, and toast chiles briefly if needed for flavor. Transfer roasted ingredients to a blender with 1 tbsp (15 ml) water and 1/4 tsp (1.5 g) salt; blend to a smooth but slightly coarse salsa. Taste and adjust salt. Set aside.
3. Warm the beans: Place the refried beans in a small saucepan over low heat and stir occasionally; if too thick, thin with 1–2 tbsp (15–30 ml) water until spreadable. Keep warm.
4. Form the sopes: Divide the masa into 12 equal portions (about 1.5 oz / 42 g each). Roll each into a ball and flatten to a disc about 3–4 inches (8–10 cm) in diameter and roughly 1/2 inch (12 mm) thick. Use your thumbs or a small spoon to press a shallow well in the center and pinch the edges up to form a raised rim.
5. Fry the sopes: In a wide skillet, heat the 1/2 cup (120 ml) vegetable oil over medium-high until shimmering. Fry the sopes in batches, 2–3 minutes per side, until golden and crisp on the outside but cooked through. Drain briefly on paper towels and, while still hot, press the rim again to ensure it stands up. Alternatively, you can lightly press each fried sope on a hot comal to finish cooking edges.
6. Assemble: Spread about 2 tbsp (30 g) warmed refried beans into the center of each sope. Sprinkle a generous pinch (about 1 tbsp / 7 g) of crumbled queso fresco over the beans. Spoon 1–2 tbsp (15–30 ml) of the roasted tomato-chile salsa over each sope.
7. Finish toppings: Add a small handful (about 1–2 tbsp / 10–15 g) of shredded cabbage or lettuce, a few pieces of chopped white onion, a drizzle (about 1 tsp / 5 ml) of crema, and a sprinkle of chopped cilantro to each sope. Serve immediately with lime wedges for squeezing.
8. Serving suggestion: Arrange sopes on a platter as a shared appetizer (2 sopes per person for 6 servings). Leftover sopes can be kept separate from toppings and lightly reheated on a comal; assemble just before serving.