In a large bowl, combine Masa Harina with 1/2 tsp Salt and about 1 1/4 cups warm Water. Add 1 tablespoon softened Lard and mix (with your hands if possible) until you have a soft, pliable dough that’s not sticky; cover with a damp cloth and let rest 10 minutes.
Divide the dough into 10–12 golf-ball sized portions. Flatten each ball between sheets of plastic or in a tortilla press into a 3–4 inch disc about 1/4 inch thick, then pinch the edges up to form a shallow rim.
Heat a dry griddle or skillet over medium-high heat and cook the sopes 1–2 minutes per side until lightly browned and set. Remove briefly and keep warm.
Pour about 2 tablespoons more Lard into the skillet and shallow-fry the cooked sopes a minute or two per side until the rims are crisp and golden. Transfer to paper towels to drain.
Meanwhile, warm the Cooked Pinto Beans in a small pan with a splash of water or a little Lard. Add finely chopped White Onion and a pinch of Salt, mash slightly and heat until fragrant and saucy.
To assemble, spread a spoonful of the warm beans on each sope. Top with shredded Lettuce, a spoonful of Salsa Roja, and crumbled Queso Fresco. Add more thinly sliced white onion if you like.
Finish each sope with a drizzle of Mexican Crema, a squeeze of Lime, and a scattering of chopped Cilantro. Serve immediately while crisp.
