Appetizer: Mexico – Zacatecas, Bajio Mexico – Sopes Zacatecanos

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 35 min

Cook 25 min

Additional 15 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) masa harina
- 1 tsp (5 g) fine salt
- 2 tbsp (30 ml) lard or vegetable shortening (or substitute 2 tbsp (30 ml) vegetable oil)
- 1 1/4 cups (300 ml) warm water, plus extra as needed
- 1 cup (240 ml) vegetable oil for shallow frying
- 2 cups (480 g) warm refried beans
- 8 oz (225 g) queso fresco, crumbled
- 1/2 cup (120 ml) Mexican crema or sour cream
- 2 cups (100 g) shredded cabbage or iceberg lettuce
- 1 small red onion, finely chopped (about 1/2 cup (80 g))
- 1/4 cup (10 g) chopped fresh cilantro
- 1 lime, cut into wedges
- For Zacatecan chile salsa:
  - 4 dried guajillo chiles, stems and seeds removed (about 0.529 to 0.705 oz (15–20 g))
  - 2 dried chile de árbol, stems and seeds removed (about 0.176 to 0.212 oz (5–6 g))
  - 2 medium Roma tomatoes (about 8 oz (225 g))
  - 2 garlic cloves
  - 1 tbsp (15 ml) vegetable oil
  - 1/4 tsp (1 g) salt, plus more to taste
  - 1/4 cup (60 ml) water (or adjust for desired consistency)
- Optional protein: 4 oz (115 g) cooked chorizo, crumbled (if you want a meaty topping)

Show original ingredient measurements

- 3 cups (360 g) masa harina
- 1 tsp (5 g) fine salt
- 2 tbsp (30 ml) lard or vegetable shortening (or substitute 2 tbsp / 30 ml vegetable oil)
- 1 1/4 cups (300 ml) warm water, plus extra as needed
- 1 cup (240 ml) vegetable oil for shallow frying
- 2 cups (480 g) warm refried beans
- 8 oz (225 g) queso fresco, crumbled
- 1/2 cup (120 ml) Mexican crema or sour cream
- 2 cups (100 g) shredded cabbage or iceberg lettuce
- 1 small red onion, finely chopped (about 1/2 cup / 80 g)
- 1/4 cup (10 g) chopped fresh cilantro
- 1 lime, cut into wedges
- For Zacatecan chile salsa:
  - 4 dried guajillo chiles, stems and seeds removed (about 15–20 g)
  - 2 dried chile de árbol, stems and seeds removed (about 5–6 g)
  - 2 medium Roma tomatoes (about 8 oz / 225 g)
  - 2 garlic cloves
  - 1 tbsp (15 ml) vegetable oil
  - 1/4 tsp (1 g) salt, plus more to taste
  - 1/4 cup (60 ml) water (or adjust for desired consistency)
- Optional protein: 4 oz (115 g) cooked chorizo, crumbled (if you want a meaty topping)

Instructions

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

Short Description:
Thick, hand-formed masa sopes topped with warm refried beans, crumbled queso fresco, shredded cabbage, and a bright chile salsa typical of Zacatecas. Crispy at the edges and soft in the center, they are served as a shareable starter.

Regional Notes:
The Zacatecan version uses a noticeably thicker masa base with pinched rims so toppings stay put; classic local toppings are refried beans and fresh cheese (queso fresco), finished with a drizzle of salsa made from locally grown chiles such as guajillo and chile de árbol. Unlike some coastal sopes, meat is optional here—bean-and-cheese combinations are common street and home preparations.

1. Make the salsa: Heat a dry skillet over medium heat. Toast the guajillo and árbol chiles 10–20 seconds per side until fragrant (do not burn). Remove and set aside. In the same skillet, add 1 tbsp (15 ml) oil and roast the Roma tomatoes and garlic, turning until the skins char and tomatoes soften, about 6–8 minutes. Place toasted chiles in a bowl, cover with 1/2 cup (120 ml) hot water and soak 10–15 minutes until pliable. Drain (reserve a little soaking liquid). Transfer chiles, roasted tomatoes, garlic, 1/4 tsp (1 g) salt and 1/4 cup (60 ml) water (or reserved soaking liquid) to a blender; puree until smooth. Taste and adjust salt. Strain if you prefer a very smooth salsa; keep warm or refrigerate for up to 3 days.
2. Prepare masa dough: In a large bowl combine 3 cups (360 g) masa harina and 1 tsp (5 g) salt. Rub in 2 tbsp (30 ml) lard or shortening until evenly distributed. Gradually add 1 1/4 cups (300 ml) warm water, mixing and kneading until you have a soft, cohesive dough that is not sticky (add small amounts of water if crumbly). Let rest 10 minutes, covered with a damp towel.
3. Portion and shape sopes: Divide dough into 12 equal pieces (about 2 oz (56 g) each). Roll each into a ball and place between two sheets of plastic (or in a lightly oiled tortilla press). Press to a disk about 3 1/2–4 inches (9–10 cm) wide and roughly 1/4–1/2 inch (6–12 mm) thick. Pinch up the edge all the way around to form a rim about 1/4 inch (6 mm) high to hold toppings.
4. Pre-cook on comal/griddle: Heat a comal or heavy skillet over medium-high. Cook each sope 1–2 minutes per side until lightly set and starting to brown and puff slightly. Remove and set aside.
5. Shallow-fry for texture: Pour 1 cup (240 ml) vegetable oil into a skillet to a depth of about 1/8–1/4 inch (3–6 mm) and heat over medium until shimmering. Fry pre-cooked sopes, 2–3 at a time, about 30–45 seconds per side until the exterior is golden and slightly crisp but the center remains tender. Drain on paper towels and keep warm in a low oven (200°F / 95°C) while finishing the rest.
6. Warm the refried beans: Gently heat 2 cups (480 g) refried beans in a saucepan or microwave until spreadable; add a tablespoon of water or reserved bean liquid if too thick.
7. Assemble sopes: Spread 1–2 tbsp (15–30 ml) warm refried beans onto each sope to coat the center. Top with a sprinkle of crumbled queso fresco (about 1–2 tbsp (10–20 g) per sope), a small handful of shredded cabbage, a spoonful of Zacatecan chile salsa, a drizzle of Mexican crema (about 1 tsp (5 ml)), and a scatter of finely chopped red onion and cilantro. Add optional crumbled chorizo before cheese if using.
8. Serve: Arrange sopes on a platter, serve immediately with lime wedges for squeezing. Enjoy as a shareable appetizer.

Short Description:
Thick, hand-formed masa sopes topped with warm refried beans, crumbled queso fresco, shredded cabbage, and a bright chile salsa typical of Zacatecas. Crispy at the edges and soft in the center, they are served as a shareable starter.

Regional Notes:
The Zacatecan version uses a noticeably thicker masa base with pinched rims so toppings stay put; classic local toppings are refried beans and fresh cheese (queso fresco), finished with a drizzle of salsa made from locally grown chiles such as guajillo and chile de árbol. Unlike some coastal sopes, meat is optional here—bean-and-cheese combinations are common street and home preparations.

1. Make the salsa: Heat a dry skillet over medium heat. Toast the guajillo and árbol chiles 10–20 seconds per side until fragrant (do not burn). Remove and set aside. In the same skillet, add 1 tbsp (15 ml) oil and roast the Roma tomatoes and garlic, turning until the skins char and tomatoes soften, about 6–8 minutes. Place toasted chiles in a bowl, cover with 1/2 cup (120 ml) hot water and soak 10–15 minutes until pliable. Drain (reserve a little soaking liquid). Transfer chiles, roasted tomatoes, garlic, 1/4 tsp (1 g) salt and 1/4 cup (60 ml) water (or reserved soaking liquid) to a blender; puree until smooth. Taste and adjust salt. Strain if you prefer a very smooth salsa; keep warm or refrigerate for up to 3 days.
2. Prepare masa dough: In a large bowl combine 3 cups (360 g) masa harina and 1 tsp (5 g) salt. Rub in 2 tbsp (30 ml) lard or shortening until evenly distributed. Gradually add 1 1/4 cups (300 ml) warm water, mixing and kneading until you have a soft, cohesive dough that is not sticky (add small amounts of water if crumbly). Let rest 10 minutes, covered with a damp towel.
3. Portion and shape sopes: Divide dough into 12 equal pieces (about 2 oz / 56 g each). Roll each into a ball and place between two sheets of plastic (or in a lightly oiled tortilla press). Press to a disk about 3 1/2–4 inches (9–10 cm) wide and roughly 1/4–1/2 inch (6–12 mm) thick. Pinch up the edge all the way around to form a rim about 1/4 inch (6 mm) high to hold toppings.
4. Pre-cook on comal/griddle: Heat a comal or heavy skillet over medium-high. Cook each sope 1–2 minutes per side until lightly set and starting to brown and puff slightly. Remove and set aside.
5. Shallow-fry for texture: Pour 1 cup (240 ml) vegetable oil into a skillet to a depth of about 1/8–1/4 inch (3–6 mm) and heat over medium until shimmering. Fry pre-cooked sopes, 2–3 at a time, about 30–45 seconds per side until the exterior is golden and slightly crisp but the center remains tender. Drain on paper towels and keep warm in a low oven (200°F / 95°C) while finishing the rest.
6. Warm the refried beans: Gently heat 2 cups (480 g) refried beans in a saucepan or microwave until spreadable; add a tablespoon of water or reserved bean liquid if too thick.
7. Assemble sopes: Spread 1–2 tbsp (15–30 ml) warm refried beans onto each sope to coat the center. Top with a sprinkle of crumbled queso fresco (about 1–2 tbsp / 10–20 g per sope), a small handful of shredded cabbage, a spoonful of Zacatecan chile salsa, a drizzle of Mexican crema (about 1 tsp / 5 ml), and a scatter of finely chopped red onion and cilantro. Add optional crumbled chorizo before cheese if using.
8. Serve: Arrange sopes on a platter, serve immediately with lime wedges for squeezing. Enjoy as a shareable appetizer.