Appetizer: Mexico – Northern Mexico / Coahuila – Sopes Coahuilenses (Coahuila-style Sopes)

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

Serving Size: 6

Approximate Time

Prep 1 hr 10 min

Cook 45 min

Additional 10 min

Total 2 hrs

Ingredients

- For the masa sopes:
  - 2 cups (240 g) masa harina for tortillas
  - 1 1/4 to 1 1/2 cups (300–360 ml) warm water
  - 1/2 tsp (3 g) fine salt
  - 2 tbsp (30 g) lard or vegetable shortening, plus more for frying
  - 1/2 cup (120 ml) vegetable oil or lard for shallow frying

- For the carne deshebrada (shredded beef):
  - 1.5 lb (680 g) beef chuck roast, boneless, trimmed (approx. usable weight for shredding)
  - 1 small white onion, halved
  - 3 cloves garlic
  - 2 bay leaves
  - 1 tsp (5 g) kosher salt
  - 1/2 tsp (2.5 g) black pepper
  - 1 cup (240 ml) beef broth or water
  - 3 dried guajillo chiles, stemmed and seeded
  - 1 tbsp (15 ml) vegetable oil (for toasting chiles and making puree)

- For refried beans and toppings:
  - 2 cups (480 g) prepared refried pinto beans (homemade or canned)
  - 4 oz (115 g) queso fresco or local fresh cheese, crumbled
  - 2 cups (70 g) shredded iceberg or romaine lettuce
  - 1/2 cup (120 ml) Mexican crema or sour cream thinned with a little milk
  - 1/4 cup (15 g) chopped fresh cilantro
  - 1/2 small white onion, finely chopped (for garnish)
  - Lime wedges for serving

- For salsa roja Coahuilense (charred tomato and arbol salsa):
  - 4 medium plum tomatoes (roma), about 12 oz (340 g)
  - 2 serrano chiles (or 6–8 chiles de arbol for more heat), stems removed
  - 1/4 small white onion
  - 2 cloves garlic
  - 1/2 tsp (3 g) kosher salt
  - 1 tbsp (15 ml) vegetable oil (optional, for pan-roasting)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Small, thick corn masa discs fried and topped in the Coahuila style with refried beans, slow-shredded beef, crisp lettuce, local fresh cheese, crema, and a bright roasted salsa. Designed as a shareable starter of 12 small sopes (about 2 per person).

Regional Notes:
This Coahuila variation features slow-braised carne deshebrada (shredded beef) and locally favored queso fresco (fresh cheese) plus a charred tomato-and-arbol salsa typical of northern Mexican home kitchens. The use of hearty shredded beef and regional cheese distinguishes these from tomato-only or purely vegetarian sopes in other regions.

1. Make the carne deshebrada: toast guajillo chiles in a dry skillet over medium heat 20–30 seconds per side until fragrant, then soak in 1/2 cup (120 ml) hot water for 10 minutes. Blend softened chiles with 1/4 cup (60 ml) of the soak water until smooth; set aside.
2. In a medium pot or Dutch oven, add beef chuck, halved onion, 3 garlic cloves, bay leaves, salt, pepper, and 1 cup (240 ml) beef broth or water. Bring to a simmer, cover, and braise gently for 1.5–2 hours until the beef is fork-tender.
3. Remove beef and shred with two forks; discard bay leaves and onion. Stir in 2–3 tbsp (30 to 45 ml) of the guajillo puree (to taste) and simmer shredded beef briefly in the pot to marry flavors; keep warm.
4. Prepare masa dough: in a bowl mix 2 cups (240 g) masa harina and 1/2 tsp (3 g) salt. Add 2 tbsp (30 g) lard and rub into the masa. Gradually add 1 1/4 cups (300 ml) warm water, mixing until a soft, non-sticky dough forms. Add up to 1/4 cup (60 ml) more water if needed. Let rest 10 minutes.
5. Shape sopes: divide dough into 12 equal balls (about 1.25 oz (35 g) each). Press each ball into a 3.5–4 inch (9–10 cm) thick disc using your palms or a tortilla press lined with plastic. Make the discs about 1/4 inch (6 mm) thick, then pinch the edges up slightly to form a rim.
6. Cook the masa discs: heat a comal or nonstick skillet over medium-high heat. Cook discs 45–60 seconds per side until light brown spots form and they are set but not fully cooked. Repeat with remaining discs.
7. Fry sopes: in a shallow skillet, heat 1/2 cup (120 ml) vegetable oil or enough to coat the bottom over medium heat. Fry each par-cooked disc 1–2 minutes per side until lightly crisp and golden; transfer to paper towels to drain. Optionally blot excess oil and return briefly to the comal to keep warm.
8. Warm refried beans: heat refried beans in a saucepan, stirring in 1–2 tbsp (15–30 ml) water or fat to loosen to a spreadable consistency.
9. Make salsa roja: char tomatoes, serrano (or arbol) chiles, 1/4 onion and 2 garlic cloves on a hot skillet or directly over a flame until skin is blistered and blackened in spots. Transfer to a blender with 1/2 tsp (3 g) salt and 1–2 tbsp (15–30 ml) water and pulse to a slightly chunky salsa. Adjust heat with more chiles or a splash of lime if desired.
10. Assemble sopes: spread about 1–2 tbsp (15–30 g) warm refried beans on each sope base, top with 1–2 tbsp (15–30 g) shredded beef, a small handful of shredded lettuce, a sprinkle of crumbled queso fresco, a drizzle of crema, a spoonful of salsa roja, and finish with chopped onion and cilantro.
11. Serve: arrange sopes on a platter with lime wedges. Each person can enjoy 2 sopes as an appetizer; leftovers keep covered in the refrigerator (remainders of toppings separate from sopes) for 2 days.

Short Description:
Small, thick corn masa discs fried and topped in the Coahuila style with refried beans, slow-shredded beef, crisp lettuce, local fresh cheese, crema, and a bright roasted salsa. Designed as a shareable starter of 12 small sopes (about 2 per person).

Regional Notes:
This Coahuila variation features slow-braised carne deshebrada (shredded beef) and locally favored queso fresco (fresh cheese) plus a charred tomato-and-arbol salsa typical of northern Mexican home kitchens. The use of hearty shredded beef and regional cheese distinguishes these from tomato-only or purely vegetarian sopes in other regions.

1. Make the carne deshebrada: toast guajillo chiles in a dry skillet over medium heat 20–30 seconds per side until fragrant, then soak in 1/2 cup (120 ml) hot water for 10 minutes. Blend softened chiles with 1/4 cup (60 ml) of the soak water until smooth; set aside.
2. In a medium pot or Dutch oven, add beef chuck, halved onion, 3 garlic cloves, bay leaves, salt, pepper, and 1 cup (240 ml) beef broth or water. Bring to a simmer, cover, and braise gently for 1.5–2 hours until the beef is fork-tender.
3. Remove beef and shred with two forks; discard bay leaves and onion. Stir in 2–3 tbsp of the guajillo puree (to taste) and simmer shredded beef briefly in the pot to marry flavors; keep warm.
4. Prepare masa dough: in a bowl mix 2 cups (240 g) masa harina and 1/2 tsp (3 g) salt. Add 2 tbsp (30 g) lard and rub into the masa. Gradually add 1 1/4 cups (300 ml) warm water, mixing until a soft, non-sticky dough forms. Add up to 1/4 cup (60 ml) more water if needed. Let rest 10 minutes.
5. Shape sopes: divide dough into 12 equal balls (about 1.25 oz / 35 g each). Press each ball into a 3.5–4 inch (9–10 cm) thick disc using your palms or a tortilla press lined with plastic. Make the discs about 1/4 inch (6 mm) thick, then pinch the edges up slightly to form a rim.
6. Cook the masa discs: heat a comal or nonstick skillet over medium-high heat. Cook discs 45–60 seconds per side until light brown spots form and they are set but not fully cooked. Repeat with remaining discs.
7. Fry sopes: in a shallow skillet, heat 1/2 cup (120 ml) vegetable oil or enough to coat the bottom over medium heat. Fry each par-cooked disc 1–2 minutes per side until lightly crisp and golden; transfer to paper towels to drain. Optionally blot excess oil and return briefly to the comal to keep warm.
8. Warm refried beans: heat refried beans in a saucepan, stirring in 1–2 tbsp (15–30 ml) water or fat to loosen to a spreadable consistency.
9. Make salsa roja: char tomatoes, serrano (or arbol) chiles, 1/4 onion and 2 garlic cloves on a hot skillet or directly over a flame until skin is blistered and blackened in spots. Transfer to a blender with 1/2 tsp (3 g) salt and 1–2 tbsp (15–30 ml) water and pulse to a slightly chunky salsa. Adjust heat with more chiles or a splash of lime if desired.
10. Assemble sopes: spread about 1–2 tbsp (15–30 g) warm refried beans on each sope base, top with 1–2 tbsp (15–30 g) shredded beef, a small handful of shredded lettuce, a sprinkle of crumbled queso fresco, a drizzle of crema, a spoonful of salsa roja, and finish with chopped onion and cilantro.
11. Serve: arrange sopes on a platter with lime wedges. Each person can enjoy 2 sopes as an appetizer; leftovers keep covered in the refrigerator (remainders of toppings separate from sopes) for 2 days.