Sopes

Instructions

1. 1

   Prepare the Masa Dough

   • In a large bowl, whisk together the masa harina and salt.
   • Add the lard and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
   • Gradually pour in 1.5 cups of warm water, mixing with your hands until the dough comes together.
   • Knead the dough on a clean surface for 3-5 minutes until it is smooth and pliable, like soft play-doh. If it's too dry and crumbly, add more water, one tablespoon at a time. If it's too sticky, add a bit more masa harina.
   • Cover the dough with a damp cloth and let it rest for 15-20 minutes.
2. 2

   Shape and Pre-Cook the Sopes

   • Divide the rested dough into 8 equal portions and roll each into a smooth ball.
   • Using a tortilla press lined with plastic wrap or the palm of your hand, flatten each ball into a disc about 3 inches in diameter and 1/4-inch thick.
   • Heat a dry comal or large non-stick skillet over medium-high heat.
   • Cook the masa discs for 1-2 minutes per side. They should be cooked through but remain soft and pale, with a few light brown spots. Do not let them get crispy.
   • Transfer the cooked discs to a plate and cover with a clean kitchen towel to keep them warm.
3. 3

   Form the Rim

   • Working one at a time while the discs are still warm and pliable, use your thumb and index finger to pinch up the edges, creating a 1/4-inch border or rim around the top. This will hold the toppings.
   • Be careful as they will be hot. You can use a small towel to hold the sope while you pinch the edges.
4. 4

   Fry the Sopes

   • In a large, heavy-bottomed skillet, heat about 1/2 inch of vegetable oil over medium-high heat until it shimmers (about 350°F or 175°C).
   • Carefully place 3-4 sopes in the hot oil, rim-side up. Fry for 1-2 minutes until the bottom is golden brown and crisp.
   • Flip the sopes and fry for another 1-2 minutes until the entire sope is golden and crispy.
   • Using a slotted spoon, remove the sopes from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Assemble and Serve

   • To assemble, spread a thin layer of warm refried beans inside each fried sope.
   • Top with a portion of shredded chicken (or your desired topping).
   • Add a layer of shredded lettuce and a sprinkle of chopped white onion.
   • Garnish generously with crumbled queso fresco, a drizzle of crema Mexicana, and a spoonful of salsa.
   • Finish with a sprinkle of fresh cilantro and serve immediately while warm and crisp.