Entree: Mexico – Colima (Western Mexico) – Sopitos Colimenses (Colima-style Sopitos)

Serving Size: 6

Approximate Time

Prep 1 hr 25 min

Cook 15 min

Additional 30 min

Total 2 hrs 10 min

Ingredients

- 3 cups (360 g) masa harina (corn flour for tortillas)
- 2 to 2 1/4 cups (480–540 ml) warm water
- 1 tsp (6 g) salt, plus more to taste
- 2 tbsp (30 g) lard or vegetable shortening
- 1/4 cup (60 ml) vegetable oil, for shallow frying
- 2 lb (900 g) beef chuck roast, yields about 1.5 lb (680 g) shredded beef after cooking
- 1 medium (about 6 oz / 170 g) white onion, halved (1/2 for simmering beef, 1/2 thinly sliced for topping)
- 4 cloves garlic, divided
- 1 bay leaf
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 6 roma tomatoes (about 2 lb / 900 g)
- 3 dried guajillo chiles, stemmed and seeded (about 9 g)
- 2 dried arbol chiles, stemmed and seeded (about 2–4 g) — use fewer for milder heat
- 1 small clove garlic (for the sauce) plus the cloves reserved above
- 1/2 tsp (2 g) salt for sauce, adjust to taste
- 1/4 tsp (1 g) black pepper
- 1 tsp (4 g) sugar or a small pinch of piloncillo (optional, to balance acidity)
- 4 cups (about 4 oz / 115 g) shredded iceberg lettuce
- 8 oz (225 g) queso fresco, crumbled
- 1/2 cup (120 ml) Mexican crema or sour cream
- 1/4 cup (60 ml) chopped fresh cilantro (optional)
- 1 lime, cut into wedges
- Optional: 1 cup (240 g) warm refried beans to smear on sopitos (for extra body)

Instructions

Short Description:
Small thick corn sopes topped with tender shredded beef, shredded lettuce, crumbled queso fresco, crema, and a bright, slightly smoky tomato-chile sauce distinctive to Colima. Served as a satisfying main course (3 sopitos per person).

Regional Notes:
This Colima version emphasizes a house-style tomato and guajillo/arbol chile sauce that is brighter and slightly smoky compared with inland versions; beef is simmered and finished in that sauce so the meat carries Colima flavors. The sopitos remain small and thick with pinched rims to hold the wet toppings, and the finishing garnishes—fresh shredded lettuce, queso fresco, and crema—reflect the coastal-Western Mexican presentation.

1. Prepare the beef: Pat the chuck roast dry and season lightly with salt and pepper. In a large heavy pot or Dutch oven over medium-high heat, add 1 tbsp (15 ml) oil and sear the roast on all sides until browned, about 3–4 minutes per side.
2. Add 1/2 of the halved onion, 2 cloves garlic (crushed), bay leaf, 1 tsp salt, 1/2 tsp ground cumin, and enough water to just cover the roast (about 4 cups / 960 ml). Bring to a simmer, reduce heat to low, cover, and cook until fork-tender, about 1.5–2 hours. Alternatively, cook in a pressure cooker 45–60 minutes until tender.
3. When tender, remove the roast and reserve 1 cup (240 ml) of the cooking liquid. Shred the beef finely with two forks and set aside. Discard the bay leaf and onion used for cooking.
4. Toast and rehydrate chiles: In a dry skillet over medium heat, briefly toast guajillo and arbol chiles 10–20 seconds per side until fragrant (do not burn). Place toasted chiles in hot water to cover and soak 10–15 minutes until softened; drain and reserve soaking liquid.
5. Roast sauce ingredients: On a comal or skillet, dry-roast the roma tomatoes and the remaining 1 clove garlic and remaining half onion until they have charred spots and soften, about 6–8 minutes, turning to brown all sides. Allow to cool slightly.
6. Blend the sauce: In a blender combine roasted tomatoes, softened chiles, the roasted garlic/onion, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp dried oregano, and 1 tsp sugar or pinch of piloncillo if using. Add 1/4 cup (60 ml) of the beef cooking liquid or chile soaking liquid to help blend. Blend until smooth, adding more reserved liquid if needed to reach a saucy consistency.
7. Finish the sauce: Heat 2 tbsp (30 ml) oil in a skillet over medium heat. Pour in the blended sauce and simmer 6–8 minutes to cook raw flavors out and deepen color. Taste and adjust salt or sugar; add a splash of vinegar if you prefer a tangier note (optional).
8. Simmer beef in sauce: Add the shredded beef to the skillet with the sauce and simmer together 8–10 minutes so the meat absorbs the sauce. Add a little reserved cooking liquid if the mixture seems dry. Keep warm.
9. Make sopitos dough: In a bowl, combine masa harina, 1 tsp salt, and lard/shortening. Gradually add 2 cups (480 ml) warm water and mix to form a soft, pliable dough; add up to 1/4 cup (60 ml) more water if needed. Dough should be moist but not sticky.
10. Portion and shape: Divide dough into 18 equal balls (about 1.25 oz / 35 g each). Flatten each ball on a piece of plastic or in a tortilla press lined with plastic to about 3 to 3.5 inches (7.5–9 cm) in diameter and 1/4 inch (6 mm) thick. Pinch a raised rim around the edge to form a shallow cup (sopito shape).
11. Cook sopitos on comal: Preheat a dry skillet or griddle over medium-high heat. Cook each sopito 45–60 seconds per side until it firms and has light brown spots. Transfer cooked sopitos to a plate.
12. Crisp edges by shallow frying: In a skillet, heat 1/4 cup (60 ml) vegetable oil over medium-high. Fry each sopito 30–45 seconds per side until golden and slightly crisp; press gently with a spatula to maintain the rim. Drain on paper towels. (If you prefer lighter, skip frying and use them straight from the comal.)
13. Optional smear: If using refried beans, warm them and lightly spread about 1 tbsp (15 g) on each sopito to help hold toppings.
14. Assemble: Place 3 sopitos per plate. Spoon a generous tablespoon of the sauced shredded beef onto each sopito. Top with shredded lettuce, a sprinkle of crumbled queso fresco, a few thin slices of raw onion, a drizzle of crema, and a pinch of chopped cilantro if using.
15. Serve: Offer lime wedges and extra sauce at the table. Serve immediately so sopitos stay crisp around the edges and the toppings remain fresh.

Suggested make-ahead notes: Beef and sauce can be made a day ahead and reheated together. Dough can be stored covered for a few hours; cook sopitos just before serving for best texture.