Entree: Mexico – Jalisco – Sopes (Thick pinched masa cakes topped with beans, savory meat, fresh vegetables and cheese)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 12 min

Total 45 min

Ingredients

- 2 cups (240 g) masa harina (corn flour for tortillas)
- 1 1/4 cups (300 ml) warm water
- 1/2 tsp (3 g) fine salt
- 2 tbsp (30 ml) lard or vegetable shortening
- 1/4 cup (60 ml) vegetable oil, for shallow frying
- 1 1/2 cups (360 g) refried pinto beans, warmed
- 8 oz (227 g) Mexican chorizo, casing removed
- 6 oz (170 g) queso fresco, crumbled
- 2 cups (100 g) shredded iceberg lettuce
- 1/2 cup (120 ml) Mexican crema or sour cream
- 1 cup (240 ml) salsa roja
- 1/2 cup (75 g) finely chopped white onion
- 1/4 cup (15 g) chopped fresh cilantro
- Lime wedges
- Salt to taste

Instructions

1. In a large bowl, combine masa harina and salt. Add lard and rub into the flour with your fingertips until evenly distributed. Pour in warm water gradually and mix until a soft, cohesive dough forms; it should be moist but not sticky.
2. Divide dough into 12 equal pieces (about 1.5 oz / 42 g each). Roll each into a ball and flatten with the palm or a tortilla press between plastic to about 3–4 inches (8–10 cm) across and 1/4 inch (6 mm) thick.
3. Heat a dry cast-iron or nonstick griddle over medium-high heat. Cook each patty 45–60 seconds per side until lightly browned and cooked through. Remove and let cool slightly.
4. While warm, pinch the edges of each cooked patty up to form a shallow rim (the traditional sope shape). Heat oil in a skillet over medium heat and fry sopes seam-side down until golden and crisp, about 1–2 minutes per side. Drain on paper towels.
5. In a medium skillet, cook chorizo over medium heat, breaking it up, until fully cooked and slightly crisp, about 6–8 minutes. Drain excess fat.
6. Assemble sopes: spread about 2 tbsp (30 g) warm refried beans on each sope, top with 1–2 tbsp (15–30 g) cooked chorizo, a sprinkle of crumbled queso fresco, some shredded lettuce, a spoonful of salsa roja, a drizzle of crema, and scatter chopped onion and cilantro. Squeeze lime to taste.
7. Serve immediately while sopes are warm and crisp.