Sopes

Mix the masa harina, salt and warm water into a soft dough. Knead for 2 minutes, then cover and rest 10 minutes so the flour fully hydrates.

💡 Test the dough by pressing a ball flat between your palms: if the edges crack badly, it is too dry — work in a spoon of water at a time.

Divide into 8 balls. Press each into a disc about 8 cm across and 8 mm thick — sopes are meant to be chunky, not thin like a tortilla.

Cook the discs on a dry medium-hot griddle for about 1 minute a side, until the surface looks dry and set but not browned all over.

Take one off, and while it is still hot, pinch a rim up all around the edge with your fingertips to make a shallow wall. Repeat with the rest.

💡 Do this while hot but hold a folded cloth — the rim is what makes it a sope, and cold masa cracks instead of pinching. If it burns your fingers, it will pinch perfectly.

Heat the oil in a pan and give each base a quick 30-second fry on the flat bottom, so the underside firms and lightly crisps. Drain on paper.

Spread warm refried beans inside each rim, then layer lettuce, a drizzle of crema, crumbled cheese and a spoon of salsa. Serve at once, two per person.