2 cups masa harina
1 teaspoon salt
1-1/3 cups warm water
1-1/2 cups shredded cooked chicken
1 cup salsa, divided
1/4 cup shortening
1 cup refried beans, warmed
1 cup shredded lettuce
1/2 cup crumbled queso fresco
In a small bowl, combine masa harina and salt; stir in water. Knead until mixture forms a ball. Divide dough into 12 portions; shape into balls and cover with plastic wrap.
Working between two sheets of plastic wrap, press four balls into 3-1/2-in. circles. On an ungreased griddle, cook dough circles over medium-low heat until bottoms are lightly set, 1-2 minutes. Turn and cook 2 minutes longer. Remove from the heat; quickly pinch edge of circles to form a 1/2-in. rim. Return to the griddle; cook until bottoms are lightly browned, about 2 minutes. Remove to wire racks. Repeat with remaining dough.
In a small saucepan, combine chicken and 1/2 cup salsa. Cook over medium-low heat until heated through, stirring occasionally. In a large skillet, melt shortening over medium-high heat. Cook sopes until crisp and lightly browned, about 2 minutes on each side. Remove to paper towels to drain.
To assemble, layer each sope with refried beans, chicken mixture and remaining salsa. Sprinkle with lettuce and queso fresco.