Appetizer: Mexico – Nayarit, Pacific Coast Mexico – Sopes de Frijol (Bean Sopes)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- 2 cups (about 440 g) fresh masa (masa nixtamalizada)
- 1 tsp (5 g) fine salt
- 2 tbsp (30 g) lard or vegetable shortening (can substitute neutral oil)
- 1/2 cup (120 ml) warm water, plus more as needed
- 1/2 cup (120 ml) vegetable oil for shallow frying (more if needed)
- 2 cups (about 460 g) refried pinto beans (frijoles refritos), warm
- 1 cup (about 120 g) queso fresco, crumbled
- 2 cups (about 100 g) shredded iceberg lettuce (or finely shredded cabbage)
- 1/2 cup (120 ml) Mexican crema or sour cream
- 1/2 cup (about 120 g) salsa roja or salsa verde, room temperature
- 1/4 cup (about 15 g) chopped fresh cilantro
- 1/4 cup (about 40 g) finely diced white onion
- 12 radishes, thinly sliced (optional, about 120 g)
- Lime wedges for serving

Instructions

Short Description:
Small thick corn masa rounds fried to a crisp rim and topped with warm refried beans, crumbled queso fresco, shredded lettuce, salsa, and crema for a fresh Nayarit-style starter. These make a shareable, snack-sized appetizer.

Regional Notes:
This Nayarit version highlights locally made nixtamal masa and simple, fresh toppings: frijoles refritos (refried beans), queso fresco (fresh cheese), shredded lettuce, and a bright salsa. Compared with other regional sopes, the masa is thicker and uses local masa for a denser, slightly sweet corn flavor and pronounced rim to hold the moist toppings.

1. Make the masa dough: in a bowl, combine the fresh masa, salt, and lard. Add the warm water a little at a time, mixing until you have a soft, moist dough that holds together but is not sticky (texture like playdough). If dough is too dry add up to 2 tbsp (30 ml) more water.
2. Divide and shape: divide the dough into 12 equal balls (about 2 oz / 55–60 g each). Flatten each ball between two pieces of plastic wrap or in a lightly moistened masa press to form a 3–3.5 inch (8–9 cm) disc about 1/4–1/3 inch (6–8 mm) thick. Pinch a shallow rim around the edge to form a raised border.
3. Cook on the comal: heat a heavy skillet or comal over medium-high heat until hot. Cook the sopes 1–1.5 minutes per side until lightly browned and cooked through. Remove to a plate.
4. Crisp by shallow frying: pour the vegetable oil into a large skillet to a depth of about 1/8–1/4 inch (3–6 mm) and heat over medium-high until shimmering. Fry the cooked sopes, 1–2 minutes per side, pressing gently to help form a crisp rim and golden underside. Work in batches to avoid crowding. Drain on paper towels.
5. Warm the beans: reheat refried beans in a small saucepan over low heat, thinning with a tablespoon of water if needed so they spread easily.
6. Assemble the sopes: spread about 2–3 tbsp (30–45 g) warm refried beans onto each sope, leaving the rim. Sprinkle with crumbled queso fresco and diced onion.
7. Finish with fresh toppings: add a small mound of shredded lettuce, a drizzle of crema (about 1 tsp / 5 ml per sope), a spoonful of salsa, and a few slices of radish if using. Garnish with chopped cilantro and serve with lime wedges.
8. Serve immediately so the sopes remain crisp; they are best eaten warm as an appetizer, about 2 per person.