Appetizer: Mexico – Hidalgo – Sopes Hidalguenses (Hidalgo-style Sopes)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 20 min

Additional 10 min

Total 1 hr

Ingredients

- 3 cups (360 g) masa harina (corn flour for tortillas)
- 1 to 1 1/4 cups (240–300 ml) warm water
- 1/2 tsp (2.5 g) salt
- 2 tbsp (30 g) lard or vegetable shortening (or 2 tbsp / 30 ml olive oil)
- 1 to 1 1/2 cups (240–360 ml) vegetable oil for shallow frying
- 1 1/2 cups (360 g) refried beans, warm (homemade or canned)
- 8 oz (225 g) queso fresco, crumbled
- 1/2 cup (120 ml) Mexican crema or sour cream
- 2 cups (80 g) shredded iceberg or romaine lettuce
- 1 small white onion, finely chopped (about 3 oz / 85 g), divided
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 limes, cut into wedges
- 8 oz (225 g) Mexican chorizo, casing removed, raw (protein)
- 6 oz (170 g) cecina (thin salted beef), cooked and chopped (protein) — optional; use either chorizo or cecina, or a mix
- Salt and black pepper to taste

For quick salsa roja:
- 4 medium roma tomatoes (approx. 12 oz / 340 g)
- 2 serrano chiles (or 1 jalapeno + 1 serrano), stemmed
- 1 small clove garlic (about 3 g)
- 1/4 cup (60 ml) water (for blending)
- 1/4 tsp (1.5 g) salt
- 2 tbsp (8 g) chopped cilantro (optional)

Instructions

Short Description:
Thick corn masa discs with pinched edges, shallow-fried and topped Hidalgo-style with refried beans, crumbled cheese, shredded lettuce, crema, and a choice of chorizo or cecina, finished with fresh salsa and lime. Perfect as a shareable starter or snack.

Regional Notes:
Hidalgo sopes commonly feature hearty toppings like Mexican chorizo or cecina (thin salted beef) alongside the staples of refried beans, queso fresco, shredded lettuce, and crema; this richer protein topping distinguishes them from simpler regional versions. The masa base is thicker with pronounced raised rims so it holds the substantial local toppings.

1. Make the masa dough: in a large bowl, mix masa harina and salt. Rub in 2 tbsp (30 g) lard (or oil) with your fingers. Add 1 cup (240 ml) warm water and knead until a soft, pliable dough forms; add up to 1/4 cup (60 ml) more water if needed. Dough should not crack when formed into a ball.
2. Divide and shape: portion dough into 12 equal balls (about 1.5 oz / 45 g each). Press each ball between plastic (or in a tortilla press lined with plastic) to a 3 to 3 1/2 inch (7.5–9 cm) disc about 1/4 to 3/8 inch (6–10 mm) thick. Pinch the edges up to form a raised rim about 1/4 inch (6 mm) high to hold toppings.
3. Preheat a comal or heavy skillet over medium heat. Cook each disc 30–45 seconds per side to set (no color), then remove. This step prevents raw masa inside.
4. Shallow-fry the sopes: heat 1 to 1 1/2 cups (240–360 ml) vegetable oil in a wide skillet over medium-high heat. Fry sopes 1–2 minutes per side until slightly blistered and golden and edges are crisp but interior remains tender. Drain on paper towels and keep warm in a low oven (200°F / 95°C).
5. Prepare salsa roja: char roma tomatoes and serranos on a hot skillet or under broiler until blistered. Transfer to blender with garlic, 1/4 cup (60 ml) water and 1/4 tsp (1.5 g) salt; blend until you reach desired texture. Stir in cilantro if using. Taste and adjust salt.
6. Cook proteins: for chorizo, crumble into a skillet over medium heat and cook 6–8 minutes until cooked through and slightly crisp; drain excess fat on paper towels. For cecina, briefly grill or sear chopped pieces 2–3 minutes to warm and caramelize edges. Season lightly with pepper.
7. Warm refried beans: reheat refried beans in a small saucepan with a tablespoon of water or oil until spreadable; taste and add salt if needed.
8. Assemble sopes: spread about 2 tbsp (30 g) warm refried beans onto each sope, keeping within the rim. Top each with a spoonful (about 1–2 tbsp / 15–30 g) of chorizo or cecina.
9. Finish toppings: sprinkle crumbled queso fresco (about 2 tbsp / 15 g each), add a small handful of shredded lettuce (about 1/4 cup / 20 g), a few teaspoons of finely chopped onion, a drizzle of crema (about 1 tsp / 5 ml), a spoonful of salsa roja, and a few cilantro leaves. Serve with lime wedges.
10. Serve immediately so sopes stay crisp at the edges and share as an appetizer plate. Provide extra salsa, crema, and lime at the table.