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Thick corn masa bases topped with beans, meat, lettuce, and salsa are a Mexico City street classic. This family-friendly, protein-rich antojito is a fresh, satisfying everyday meal.
In a large bowl, mix masa harina, salt, and warm water until a soft dough forms. Knead for about 2 minutes until smooth, cover with a damp towel, and let rest for 10 minutes.
Divide dough into 8 equal balls. Press each ball into a thick disk, about 3–4 inches wide. Heat a nonstick griddle or cast iron skillet over medium heat.
Cook dough disks on the dry skillet for 2 minutes per side until lightly browned but still soft. Transfer immediately to a clean surface.
While still warm, pinch edges upward with your fingers to form a shallow rim. Let sopes cool slightly to firm.
In a large skillet, heat vegetable oil over medium-high. Fry sopes about 1 minute per side until golden and crisp, then drain on paper towels.
Spread each sope with a layer of warm refried beans. Top with shredded chicken, lettuce, salsa, and a sprinkle of queso fresco.
Serve immediately so the masa stays crisp and toppings fresh.
