Mexican Sopes
Delightful corn cakes topped with creamy refried beans, carne asada, and fresh toppings, perfect for any occasion.
Ingredients
For the Sopes
- 2 cups masa harina or Maseca This corn flour provides a rich, slightly nutty flavor.
- 1 can refried beans, heated Adds a hearty layer that binds the toppings together.
- 1 pound Carne Asada Juicy and grilled, marinated beef.
- to taste sliced avocado Adds a smooth texture.
- to taste Cotija cheese Enhances the flavors with its tangy notes.
- to taste salsa roja Adds a kick of heat.
- to taste cilantro Adds a zesty contrast.
- to taste red onion or pickled onion Provides a crunchy element.
Instructions
Preparation
- In a medium bowl, mix the masa harina with 1 ½ cups of water using your hands. Adjust the mixture if necessary.
- Heat a large pan or griddle over medium heat.
Cooking the Base
- Form a piece of dough into a ball about the size of a ping-pong ball and flatten it into a circle about ¼ inch thick.
- Cook for about 5 minutes, turning frequently until lightly golden.
Shaping the Sopes
- Pinch the outer border of the dough to create a raised wall around the sope.
Frying the Sopes
- Add about ½ inch of oil to a large deep pan and heat to medium-high.
- Dip each shaped sope into the salsa to coat and then carefully fry them in the hot oil until golden brown, about 5 minutes.
- Place the fried sopes on a plate lined with paper towels to drain excess oil.
Filling the Sopes
- Fill each sope with warm refried beans, seasoned carne asada, and toppings such as avocado, cilantro, and onion.
Notes
If unsure about the dough consistency, err on the wetter side. You can marinate carne asada for extra flavor, and the sopes can be prepared in advance.