Entree: Mexico – Mexican Street Food Classics – Sopes (Thick fried masa cakes with a raised edge topped with beans, meat, cheese, crema and salsa)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

- 2 cups (240 g) masa harina (for tortillas)
- 1 1/4 cups (300 ml) warm water, plus more as needed
- 1/2 tsp (2.5 g) fine salt
- 2 tbsp (30 g) lard or vegetable shortening
- 1 cup (240 ml) vegetable oil, for shallow frying (plus more as needed)
- 1 1/2 cups (360 g) canned refried beans, warmed
- 1 lb (454 g) cooked shredded chicken (from about 2 large boneless breasts)
- 1 cup (240 ml) salsa roja or salsa verde, divided
- 2 cups (100 g) shredded iceberg or romaine lettuce
- 4 oz (115 g) queso fresco, crumbled
- 1/2 cup (120 ml) Mexican crema or sour cream
- 1/2 small white onion, finely chopped
- 1/2 cup (15 g) chopped fresh cilantro
- Lime wedges, for serving
- Salt, to taste

Instructions

1. In a bowl, combine the masa harina and salt. Work in the lard or shortening, then add the warm water gradually, kneading until a soft, smooth dough forms that holds together and is not sticky (about 1–2 minutes); cover and let rest 10 minutes. Add a little more water if too dry.
2. Divide the dough into 8 equal portions (for 4 servings, 2 sopes each) and roll each into a ball. Press each ball between plastic or in a clean tortilla press lined with plastic to form a 3–4 inch (8–10 cm) thick disc about 1/4 inch (6 mm) thick.
3. Heat a comal or heavy skillet over medium-high heat. Cook each disc 30–45 seconds per side until lightly set and slightly golden; remove to a plate and while warm pinch up the edges with your fingers to form a shallow rim (or press with the back of a spoon).
4. In a skillet, heat 1 cup (240 ml) vegetable oil over medium-high until shimmering. Fry the formed sopes a couple at a time, 1–2 minutes per side, until golden and crisp; drain briefly on paper towels.
5. Warm the refried beans and spread about 2–3 tbsp (30–45 ml) on each sop with the back of a spoon. Toss the shredded chicken with 1/2 cup (120 ml) salsa and a pinch of salt; mound ~2 oz (55 g) of the chicken on top of each bean-coated sop.
6. Top with shredded lettuce, crumbled queso fresco, a drizzle of crema, chopped onion and cilantro, and additional salsa to taste. Serve immediately with lime wedges.