Appetizer: Mexico – Bajio Mexico / Aguascalientes – Sopes Aguascalientes

Serving Size: 8

Approximate Time

Prep 30 min

Cook 15 min

Additional 10 min

Total 55 min

Ingredients

- 3 cups (360 g) masa harina for tortillas
- 2 cups (480 ml) warm water, more as needed
- 2 tbsp (30 g) lard or vegetable oil (plus extra for the dough if desired)
- 1 tsp (6 g) fine salt
- 1 cup (240 ml) vegetable oil for shallow frying (or enough for a 1/4-inch layer in skillet)
- 2 cups (480 g) refried pinto beans, warm (homemade or canned)
- 12 oz (340 g) Mexican chorizo, casing removed, or substitute with:
- 1 lb (454 g) cooked shredded chicken (approximately from 2 large breasts), seasoned — choose one protein
- 1 small white onion, finely chopped, approx. 4 oz (115 g) (for cooking with chorizo or warming with chicken)
- 4 cups (120 g) shredded iceberg or romaine lettuce
- 8 oz (225 g) queso fresco or cotija, crumbled
- 1/2 cup (120 ml) Mexican crema or sour cream
- 1 cup (240 ml) salsa roja or salsa verde, warmed
- 1/4 cup (10 g) chopped fresh cilantro
- 2 limes, cut into wedges
- Salt and freshly ground black pepper, to taste

Instructions

Short Description:
Thick, hand-formed masa discs with pinched edges, shallow-fried and topped in the Aguascalientes style with refried beans, shredded lettuce, cheese, crema, and a choice of chorizo or shredded chicken.

Regional Notes:
In Aguascalientes sopes are made with a notably thicker masa base than in other regions, producing a hearty, chewy shell that holds generous toppings. Typical local toppings are refried beans, shredded lettuce, crumbled queso fresco or cotija, crema, salsa, and a choice of meat—commonly chorizo or shredded chicken.

1. Prepare proteins: if using chorizo, heat a skillet over medium, add chorizo and the chopped onion, cook 6–8 minutes, breaking up the chorizo until browned and cooked through; drain excess fat on paper towels and keep warm. If using shredded chicken, warm the chicken with a pinch of salt and a few spoonfuls of salsa or a splash of chicken stock in a skillet over medium until heated, then keep warm.
2. Make masa dough: in a bowl combine masa harina and salt. Stir in warm water and 2 tbsp lard (or oil) until a soft dough forms. Knead 1–2 minutes until smooth; dough should be moist but not sticky—add up to 1–2 tbsp (15–30 ml) more water if needed. Cover and let rest 10 minutes.
3. Shape sopes: divide dough into 12 equal balls (about 1.5 oz/45 g each) — yields ~12 sopes (serve 1–2 per person for 8 servings). Flatten each ball between your palms or press in a small tortilla press lined with plastic to a 3.5–4 in (9–10 cm) disc about 1/2 in (1.3 cm) thick. Use your fingers to pinch up a 1/4–1/2 in (6–12 mm) rim around the edge to form a shallow cup.
4. Cook sopes on comal/skillet: heat a dry cast-iron skillet or griddle over medium-high. Cook sopes 45–60 seconds per side until slightly firm and tiny browned spots appear. Do not overcook—just set the crust.
5. Finish by shallow frying: pour enough vegetable oil into a heavy skillet to make a 1/8–1/4 in (3–6 mm) layer and heat to medium-high. Fry each pre-cooked sope 30–60 seconds per side until golden and crisp on the outer edge but still soft inside. Drain briefly on paper towels.
6. Warm refried beans: reheat refried beans in a small pot, thinning with a splash of water or stock if very thick, and season with salt to taste.
7. Assemble sopes: spread about 1–2 tbsp (15–30 g) warm refried beans in the center of each sope. Top with 1–2 tbsp (15–30 g) of cooked chorizo or a similar amount of shredded chicken. Add a small handful of shredded lettuce, sprinkle with crumbled queso fresco or cotija, drizzle with crema, and spoon a little salsa over each.
8. Garnish and serve: finish with chopped cilantro and a lime wedge alongside. Serve immediately while sopes are warm and slightly crisp.