Appetizer: Mexico – Chihuahua, Northern Mexico – Sopes Chihuahuenses (Chihuahua-style Sopes)

Serving Size: 8

Approximate Time

Prep 30 min

Cook 15 min

Additional 10 min

Total 55 min

Ingredients

- 2 cups (240 g) masa harina (instant corn masa flour)
- 1 1/4 cups (300 ml) warm water, plus more as needed
- 1/2 tsp (3 g) fine salt
- 2 tbsp (30 g) lard or vegetable shortening
- 1/2 cup (120 ml) neutral oil for frying (vegetable or canola)
- 2 cups (480 g) refried beans, warmed (homemade or canned)
- 1 lb (454 g) cooked shredded beef (carne deshebrada), warmed
- 8 oz (225 g) queso Chihuahua, shredded (Chihuahua cheese) — or queso Menonita
- 2 cups (80 g) shredded iceberg lettuce
- 1/2 cup (120 ml) crema (Mexican crema) or crema agria (Mexican-style sour cream)
- 3/4 cup (180 ml) salsa roja or salsa de chile (store-bought or homemade)
- 1/4 cup (40 g) finely chopped white onion
- 1/4 cup (15 g) chopped fresh cilantro
- 2 limes, cut into wedges
- Salt and freshly ground black pepper to taste

Instructions

Short Description:
Thick, hand-formed corn masa rounds fried until golden and topped in classic Chihuahua style with refried beans, warm shredded beef, local queso Chihuahua, shredded lettuce, salsa, and crema (Mexican sour cream).

Regional Notes:
Chihuahua-style sopes are made thicker than central Mexican sopes and use hearty toppings like refried beans and abundant shredded beef or pork. They characteristically feature local cheeses such as queso Chihuahua and are finished with shredded lettuce, salsa, and crema rather than only pico de gallo or crumbled cheese found elsewhere.

1. Make the masa dough: in a bowl combine masa harina, salt, and lard. Add warm water gradually and mix until a soft, pliable dough forms that holds together and is not sticky — about 1 1/2 to 2 cups (360-480 ml) total water may be needed depending on the flour. Cover with a damp towel and rest 10 minutes.
2. Portion and shape sopes: divide dough into 8 equal balls (about 2.5–3 oz / 70–85 g each). Flatten each ball between plastic (or in a lightly oiled tortilla press) to form a disk about 3 1/2–4 inches (9–10 cm) across and 1/4–1/2 inch (6–12 mm) thick. Use your fingers to pinch up a 1/4-inch (6 mm) rim all around to create the raised edge typical of sopes.
3. Fry the sopes: heat oil in a large skillet over medium-high heat to about 350°F (175°C). Fry sopes in batches, 1–2 minutes per side, until golden and slightly crisp on the outside but still tender inside. Remove to paper towels to drain and press lightly to flatten if needed; keep warm in a single layer in a low oven (200°F / 95°C).
4. Warm toppings: while sopes fry, warm refried beans in a small saucepan over low heat, thinning with a tablespoon or two of water if too stiff; season with salt and pepper. Warm shredded beef in another skillet with 2–3 tbsp (30–45 ml) salsa roja or a splash of beef broth until heated through and saucy; adjust salt.
5. Assemble the sopes: spread about 2–3 tbsp (30–45 g) warm refried beans on each sope to form a base. Top each with 2–3 tbsp (30–40 g) shredded beef, then sprinkle about 1–2 tbsp (10–20 g) shredded queso Chihuahua over the hot beef so it softens.
6. Finish garnishes: add a small handful of shredded lettuce, a pinch of chopped onion and cilantro to each sope. Drizzle with 1–2 tsp (5–10 ml) crema and 1–2 tsp (5–10 ml) salsa roja per sope. Serve immediately with lime wedges for squeezing.
7. Notes: if you prefer homemade shredded beef, simmer 1 lb (454 g) beef chuck with 1/2 onion, 2 cloves garlic, 1 bay leaf and water until fork-tender (1.5–2 hours), then shred and warm with salsa before using.