Entree: Mexico – Central Highlands – Sopes (Thick pinched masa rounds, fried and topped with beans, shredded meat, cheese, lettuce, crema, and salsa)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 2 cups (240 g) masa harina for corn tortillas
- 1 1/2 cups (360 ml) warm water, plus more as needed
- 1/2 tsp (3 g) fine salt
- 2 tbsp (30 ml) lard or vegetable shortening
- 2 cups (480 ml) vegetable oil for shallow frying
- 1 1/2 cups (375 g) refried beans, warm
- 1 lb (454 g) shredded beef, cooked and seasoned
- 1 cup (100 g) shredded lettuce (such as iceberg)
- 4 oz (113 g) queso fresco or cotija, crumbled
- 1/2 cup (120 g) Mexican crema or sour cream
- 1 cup (240 g) salsa roja or pico de gallo
- Lime wedges for serving

Instructions

1. In a bowl combine the masa harina and salt; stir in the warm water and the lard until a soft, pliable dough forms. Let rest 10 minutes; if dough is crumbly add water 1 tbsp (15 ml) at a time.
2. Divide the dough into 8 equal portions (about 2 oz / 55 g each). Roll each portion into a ball and flatten into a 3–4 inch (7–10 cm) thick tortilla about 1/4 inch (6 mm) thick.
3. Using your thumbs, press around the edges to form a raised rim about 1/4 inch (6 mm) high to create the characteristic sope cup.
4. Heat a heavy skillet or griddle over medium-high heat and cook each sope 45–60 seconds per side until lightly cooked and dry; transfer to a plate.
5. Pour vegetable oil into a skillet to a depth of about 1/4 inch (6 mm) and heat over medium. Fry each sope 1–2 minutes per side until golden and crisp; drain on paper towels.
6. To assemble, spread about 2 tbsp (30 g) warm refried beans in the center of each sope, top with shredded beef (about 2 oz / 55 g per sope), then add shredded lettuce, a sprinkle of crumbled queso fresco, a drizzle of crema, and spoonful of salsa.
7. Serve immediately with lime wedges, and accompany with extra salsa and crema on the side.