Appetizer: Mexico – Durango, Northern Mexico – Sopes Durangueños

Serving Size: 6

Approximate Time

Prep 35 min

Cook 15 min

Additional 10 min

Total 1 hr

Ingredients

- 2 cups (240 g) masa harina (corn flour for tortillas)
- 1 1/4 cups (300 ml) warm water, plus more as needed
- 2 tbsp (30 g) lard or vegetable shortening
- 1 tsp (5 g) kosher salt
- 1/4 cup (60 ml) vegetable oil, for shallow frying
- 2 cups (480 g) refried beans (frijoles refritos), warmed
- 1 lb (454 g) shredded beef (carne deshebrada), cooked and reheated
- 1 tbsp (15 ml) vegetable oil or lard, for reheating beef
- 1/2 small white onion, finely chopped (about 1/2 cup / 80 g)
- 1 garlic clove, minced
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 1/2 cup (120 ml) mild salsa roja or salsa verde, warmed
- 1 cup (100 g) queso Chihuahua, grated (or queso fresco/queso añejo if preferred)
- 1/2 cup (120 ml) Mexican crema or thin sour cream
- 2 cups (80 g) shredded iceberg or romaine lettuce
- 1/2 cup (80 g) chopped white onion (for garnish)
- 2 tbsp (8 g) chopped fresh cilantro (optional)
- 2 limes, cut into wedges
- Salt and freshly ground black pepper, to taste

Instructions

Short Description:
Thick, hand-formed corn sopes crisped at the edges and topped in the Durango style with refried beans, tender shredded beef, and a locally favored melting cheese, finished with lettuce, onion, crema, and salsa. Makes about 12 small sopes (2 per person).

Regional Notes:
The Durango version emphasizes refried beans and carne deshebrada (shredded beef) instead of chicken or pork used elsewhere, and is traditionally finished with a regional melting cheese (queso Chihuahua or similar northern Mexican cheeses). Sopes here are slightly thicker with a pronounced rim to hold the hearty toppings.

1. Make the masa dough: In a medium bowl combine masa harina and kosher salt. Add lard and rub into the masa with your fingers until incorporated. Gradually add warm water, mixing with your hand until a soft, moist dough forms that holds together and is not sticky. If dough is dry, add water 1 tbsp (15 ml) at a time; if too sticky, add a little masa harina. Cover with a damp towel and rest 10 minutes.
2. Shape the sopes: Divide dough into 12 equal portions (about 1.5 oz / 45 g each). Roll each portion into a ball, then press into a 3 1/2–4 inch (9–10 cm) thick disc using a tortilla press lined with plastic or by pressing between two sheets of plastic with your palm. Aim for about 1/4 inch (6 mm) thickness. Use your fingers to pinch up a 1/4–1/2 inch (6–12 mm) rim around the edge to form the sope "bowl."
3. Pre-cook on a comal or skillet: Heat a heavy skillet or comal over medium-high heat. Working in batches, cook each sope 40–60 seconds per side until lightly puffed and marked; return to the hot skillet and gently press the edge again if needed to reform the rim. Transfer cooked sopes to a plate.
4. Crisp by shallow frying: In a large skillet, heat 1/4 cup (60 ml) vegetable oil over medium-high heat. Fry the pre-cooked sopes 30–60 seconds per side, pressing gently with a spatula, until edges are golden and slightly crisp but the interior remains tender. Drain on paper towels and keep warm on a baking sheet in a 200°F (95°C) oven while you finish toppings.
5. Prepare shredded beef (if not already seasoned): In a skillet over medium heat, warm 1 tbsp (15 ml) oil or lard. Sauté 1/2 cup (80 g) chopped onion until translucent, add minced garlic and cook 30 seconds. Add shredded beef, ground cumin, dried oregano, salt and pepper, and 1–2 tbsp (15–30 ml) beef broth or water to loosen. Cook 3–5 minutes until hot and flavors meld; adjust seasoning.
6. Warm the refried beans and salsa: Gently heat refried beans in a small saucepan with a splash of water or lard to make them spreadable. Warm the salsa in a separate small pot or microwave.
7. Assemble the sopes: On each crisped sope spread about 2 tbsp (30 g) warm refried beans to form a base. Top with about 2–3 tbsp (30–45 g) shredded beef. Add a small handful of shredded lettuce, a sprinkle of chopped onion, and 1–2 tbsp (8–16 g) grated queso Chihuahua. Drizzle with Mexican crema and a spoonful of warm salsa. Sprinkle with cilantro, if using, and serve with lime wedges.
8. Serve: Arrange sopes on a platter and serve immediately while warm so edges stay crisp. Each person can enjoy 2 sopes as an appetizer; leftovers can be reheated briefly on a skillet.