Appetizer: Mexico – Mexico City – Sopes (Thick Masa Cakes)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 12 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 2 cups (240 g) masa harina (nixtamalized corn flour, e.g., Maseca)
- 1 to 1 1/4 cups (240–300 ml) warm water
- 1 tsp (5 g) fine salt
- 2 tbsp (30 ml) lard or vegetable oil
- 1/2 to 3/4 cup (120–180 ml) vegetable oil for shallow frying
- 2 cups (480 g) prepared refried pinto beans, warm
- 8 oz (225 g) queso fresco, crumbled
- 2 cups (100 g) shredded iceberg lettuce
- 1/2 cup (120 ml) Mexican crema (or sour cream)
- 3/4 cup (180 ml) salsa roja (red salsa), warmed or at room temperature
- 1/4 cup (40 g) finely chopped white onion
- 2 tbsp (8 g) chopped fresh cilantro
- 2 limes, cut into wedges
- Salt and black pepper to taste

Instructions

Short Description:
Small, thick corn masa cakes with a raised rim, fried until crisp and topped in the Mexico City style with refried beans, crumbled cheese, shredded lettuce, crema, and salsa. Served as a shareable starter or street-food snack.

Regional Notes:
The Mexico City version uses a noticeably thicker masa base and a pronounced pinched rim to hold generous toppings. Unlike thinner regional variations, these sopes are often lightly fried after cooking on a comal so the exterior is crisp while the interior stays tender, then finished with refried beans, queso fresco, lettuce, crema, and salsa typical of central Mexican street food.

1. In a medium bowl combine masa harina and salt. Stir in lard or vegetable oil, then add warm water gradually, mixing with your hands until a soft, pliable dough forms that holds together but is not sticky. Cover with a damp towel and let rest 10 minutes.
2. Divide the dough into 12 equal portions (about 1.5 oz / 45 g each). Roll each portion into a ball and flatten into discs about 3.5 inches (9 cm) across and roughly 1/2 inch (12 mm) thick. To form the characteristic rim, use your thumbs to pinch up the edge around each disc, creating a shallow well in the center.
3. Heat a dry comal or heavy skillet over medium-high heat. Cook each sope 45–60 seconds per side until it firms up and shows light brown spots; they should be cooked through but not fully crisp at this stage. Transfer to a plate.
4. Pour 1/2 cup (120 ml) oil into a large skillet and heat over medium-high until shimmering. Working in batches, shallow fry the partially cooked sopes 1–2 minutes per side until the exterior is golden and slightly crisp. Drain on paper towels. Add more oil as needed between batches.
5. Meanwhile, warm the refried beans in a small saucepan; season with salt and pepper if needed. Keep crema and salsa at hand for assembly.
6. To assemble, spread about 2–3 tbsp (30–45 g) warm refried beans into the center of each sope. Sprinkle with a generous pinch of crumbled queso fresco (about 1–2 tbsp / 15–30 g per sope).
7. Top with shredded lettuce, a few pieces of chopped onion, a drizzle of crema (about 1 tsp / 5 ml), and a spoonful of salsa roja. Finish with a sprinkle of chopped cilantro and serve with lime wedges.
8. Serve immediately so sopes remain crisp; plan on about 2 sopes per person as an appetizer (makes 12 sopes, serves 6).