Appetizer: Mexico – Bajio Mexico, Queretaro – Sopes Queretanos (Queretaro Sopes)

Serving Size: 8

Approximate Time

Prep 35 min

Cook 10 min

Additional 15 min

Total 1 hr

Ingredients

- 2 cups (240 g) masa harina for tortillas
- 1 1/4 cups (300 ml) warm water, more as needed
- 1/2 tsp (3 g) salt
- 2 tbsp (30 g) lard or vegetable shortening (or 2 tbsp / 30 ml vegetable oil)
- 1 cup (240 ml) vegetable oil for shallow frying
- 1 1/2 cups (360 g) refried beans (homemade or canned)
- 8 oz (225 g) queso fresco or queso Cotija, crumbled
- 2 cups (80 g) shredded iceberg lettuce
- 1/2 cup (120 g) crema mexicana (Mexican crema) or sour cream
- 1/2 cup (80 g) finely chopped white onion
- 1/4 cup (15 g) chopped fresh cilantro (optional)
- 2 limes, cut into wedges
Salsa (regional chile salsa)
- 6 dried chiles de arbol, stems removed (seeded if desired for milder heat)
- 2 dried guajillo chiles, stems and seeds removed
- 2 medium roma tomatoes, halved (about 10 oz / 280 g)
- 1 small white onion, quartered (about 3 oz / 85 g)
- 2 garlic cloves
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (6 g) salt, or to taste

Instructions

Short Description:
Crisp-edged corn masa rounds topped with refried beans, crumbled local cheese, shredded lettuce, crema, onion and a bright regional salsa made from dried chiles. A classic Queretaro starter built for sharing.

Regional Notes:
This Queretaro version emphasizes refried beans as the base, crumbled local cheeses (queso fresco or Cotija) and a salsa made from regional dried chiles like chile de arbol and guajillo. Compared with other regions, Queretaro sopes favor a balance of creamy beans, fresh lettuce, and tangy local cheese rather than heavy meats.

1. Make the masa dough: In a bowl combine masa harina and salt. Add warm water and the 2 tbsp lard (or oil) and mix until a soft, pliable dough forms. If dough is too dry, add up to 2 tbsp (30 ml) more water. Let rest 10 minutes, covered.
2. Form sopes: Divide dough into 8 equal pieces (about 2 oz / 55 g each). Roll into balls and press each between plastic sheets with a tortilla press or flatten with palms to 3-4 inch (8-10 cm) discs about 1/4 inch (6 mm) thick. Pinch up a 1/4 inch (6 mm) rim all around to form a shallow cup.
3. Par-cook on comal: Heat a dry skillet or comal over medium-high heat. Cook each sope 45–60 seconds per side until lightly toasted spots appear. Set aside.
4. Crisp the edges: In a skillet, heat 1 cup (240 ml) vegetable oil to 325°F (160°C) or medium heat. Fry the par-cooked sopes 30–45 seconds per side until the outer edge is golden and slightly crisp but the center remains tender. Drain on paper towels and keep warm.
5. Prepare the salsa: While sopes rest, dry-toast the chiles briefly in a hot skillet (10–20 seconds each) until fragrant, being careful not to burn. Place toasted chiles, guajillos, tomatoes, onion and garlic in a saucepan with 1 cup (240 ml) water and simmer 8–10 minutes until tomatoes soften. Transfer to a blender with 1 tbsp (15 ml) oil and 1 tsp (6 g) salt; blend until smooth. Taste and add salt if needed. If too thick, thin with a tablespoon or two of water.
6. Reheat refried beans: Warm refried beans in a small pot; if too thick, loosen with a splash of water or bean cooking liquid for spreading consistency.
7. Assemble sopes: Spread about 2 tbsp (30 g) warm refried beans in the center of each sope. Top with a handful of shredded lettuce, a spoonful of salsa, a sprinkle of crumbled queso fresco or Cotija, a few pieces of chopped onion and a drizzle of crema.
8. Garnish and serve: Finish with chopped cilantro if using and lime wedges on the side. Serve immediately while sopes are warm and crisp.