Appetizer: Mexico – Morelos — Central Mexico – Sopes Morelenses (Morelos-style Sopes)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 5 min

Additional 15 min

Total 45 min

Ingredients

- 2 cups (250 g) masa harina for tortillas (nixtamalized corn 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, softened
- 1/2 cup (120 ml) vegetable oil or lard for shallow frying
- 2 cups (480 g) refried pinto beans, warm (homemade or canned)
- 8 oz (225 g) queso fresco or queso de rancho, crumbled
- 2 cups (80 g) shredded iceberg lettuce
- 1 small white onion, thinly sliced (about 4 oz / 115 g)
- 4 Roma tomatoes (or 1 lb / 450 g ripe tomatoes) for salsa roja
- 2 serrano chiles (about 10–14 g) for salsa roja (adjust to taste)
- 1/4 cup (40 g) white onion (for salsa)
- 1 clove garlic (about 5 g) for salsa
- 1/4 cup (10 g) cilantro leaves for salsa
- 1 tsp (5 ml) vegetable oil (for cooking salsa)
- Salt to taste (start with 1 tsp / 6 g)
- Lime wedges, for serving
- Optional: 1/3 cup (80 ml) Mexican crema or sour cream (for drizzling)

Instructions

Short Description:
Crisp-edged masa cups topped with warm refried beans, crumbled local cheese, shredded lettuce and a bright house salsa — a classic starter from Morelos. These sopes are small, sturdy, and made to share as a snack or first course.

Regional Notes:
This Morelos version focuses on the simple, traditional combination of refried beans, local crumbled cheese (queso fresco or queso de rancho), shredded lettuce and a fresh salsa roja; the regional character comes from using rendered lard for flavor and a bright tomato/serrano salsa common in central Mexico. Compared with other states, Morelos sopes are modestly topped (no heavy meats) and highlight the local cheese and salsas.

1. Make masa dough: In a bowl combine masa harina and salt. Add the softened lard and rub it into the masa until evenly distributed. Gradually add warm water and mix until a soft, pliable dough forms that holds together and is not sticky (add up to 1–2 tbsp / 15–30 ml more water if needed). Let rest 5 minutes.
2. Shape sopes: Divide dough into 12 equal balls (about 1.25 oz / 35 g each). Flatten each ball with your palms or press between plastic sheets to a 3 1/2–4 in (9–10 cm) round about 1/4 in (6 mm) thick. Pinch up the edges slightly to form a rim all around (about 1/4 in / 6 mm high).
3. Fry sopes: Heat the 1/2 cup (120 ml) vegetable oil or enough to shallow-fry in a large skillet over medium heat. When hot, fry sopes 1–2 minutes per side until lightly golden and cooked through; use tongs to press centers gently so they stay slightly concave. Transfer to a paper-towel-lined rack to drain briefly. (Alternatively, cook on a hot comal with a little oil, flipping once.)
4. Warm refried beans: While sopes cook, warm the refried beans in a small saucepan over low heat. If too thick, stir in 1–2 tbsp (15–30 ml) hot water or bean broth and 1 tsp (5 g) lard or oil to loosen and make them spreadable. Keep warm.
5. Make salsa roja: Roast tomatoes, serranos, 1/4 cup (40 g) onion and garlic on a comal or in a dry skillet over medium-high heat until charred and softened (5–8 minutes), turning so all sides blister. Transfer to a blender with cilantro and 1/2 tsp (3 g) salt; blend until smooth. Heat 1 tsp (5 ml) oil in a small pan and simmer the blended salsa 2–3 minutes to round flavors; taste and adjust salt.
6. Assemble sopes: On each warm sope spread about 2 tbsp (30 g) warm refried beans in the center. Sprinkle a generous pinch (about 2 tbsp / 15 g) crumbled queso fresco over the beans. Top with shredded lettuce (about 2 tbsp / 10 g per sope) and a few thin slices of white onion.
7. Finish and serve: Spoon salsa roja over the sopes (about 1–2 tsp / 5–10 ml per sope) or serve salsa on the side. Drizzle crema if using, add a squeeze of lime, and serve immediately so they stay crisp at the edges and soft in the center.