MEXICAN SOPES RECIPE BY TASTY

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Mexican Sopes Recipe by Tasty image

Here's what you need: instant corn masa flour, water, dried california chiles, salt, garlic, medium tomatoes, dried oregano, skirt steak, all-purpose meat seasoning, corn oil, refried bean, iceberg lettuce, mexican crema, queso fresco

Provided by Alix Traeger

Categories     Dinner

Yield 6 servings

Number Of Ingredients 14

1 cup instant corn masa flour
1 cup water
4 dried california chiles, dried
2 ½ teaspoons salt, divided
1 clove garlic
4 medium tomatoes
½ teaspoon dried oregano
½ lb skirt steak, carne asada
½ teaspoon all-purpose meat seasoning
2 cups corn oil
refried bean
iceberg lettuce, shredded
mexican crema
queso fresco

Steps:

  • In a medium bowl, mix the masa flour and ½ cup (120 ml) of water together with your hands. Once combined, add the rest of the water and knead until the dough forms a smooth ball.
  • Heat a large pan or griddle over medium-high heat.
  • Pat the dough out into 6 flat circles.
  • Fry the dough, turning frequently, until just lightly brown about 5 minutes.
  • Once the dough is cooked, shape the sopes by pinching the sides up to form a wall around the edge. Set aside to cool.
  • Rip the stems off the dried chiles and discard the seeds. Rinse the chiles, if necessary.
  • Add the chiles to a small pot of water and bring to a boil over high heat. Once boiling, remove the pot from the heat.
  • Transfer the chiles and their cooking liquid to a blender and add 1 teaspoon of salt and the garlic. Blend until smooth. Set aside.
  • Add the tomatoes to a small pot of water and bring to a boil. Cook until the tomato skins split, then remove from the heat and drain, reserving ½ cup (120 ml) of the tomato water.
  • Transfer the tomatoes to a blender with the reserved cooking liquid, oregano, and ½ teaspoon of salt. Blend until smooth. Set aside.
  • Heat a large pan or griddle over medium-high heat. Add the skirt steak and season with the meat seasoning and remaining teaspoon of salt. Cook the meat, flipping frequently until seared and cooked through, about 10 minutes.
  • Transfer the meat to a cutting board and cut into small pieces. Set aside.
  • Heat the corn oil in a deep, large pan over high heat.
  • Dip the sopes in the chile sauce, turning to coat completely.
  • Once the oil is hot, fry the sopes, flipping frequently, until golden brown, about 5 minutes. Drain the sopes on paper towels or a wire rack.
  • To serve, fill the sopes with refried beans, carne asada, shredded lettuce, tomato sauce, Mexican crema, and queso fresco.
  • Enjoy!

Nutrition Facts : Calories 493 calories, Carbohydrate 21 grams, Fat 40 grams, Fiber 4 grams, Protein 13 grams, Sugar 2 grams

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