This Sopes de Asada recipe is made with carne asada, refried beans, maseca, guacamole and cotija cheese and cooked to perfection!
This dish is very similar to gorditas – what makes them different is their shape. The shape in this dish has a pinched border and gorditas are cut in half and stuffed. If you would like to make Gorditas de Tinga de Res, it is very similar to this!
One of my favorite restaurants in Mexico City is called La Unica, where I have had the most delicious sopes ever! My family never really made them, they were more into making gorditas. I love eating sopes as a mid-day snack in a Mexican household.
What you will need
Refried Beans: You can buy a can of refried beans or make them yourself by frying in oil and using a potato masher.
Masa Harina: Some great brand include MaSeCa and Bob's Red Mill. Masa Harina is basically corn flour, so most brands work. You jut have to read the package instructions that will tell you how much water to mix in with it.
Guacamole: You can buy the guacamole in the produce section premade at the store, or buy some ripe avocados and make your own.
Carne Asada: Truth be told, for this dish, you can use any protein you desire. You could even buy a rotisserie chicken and top with some shredded chicken instead of steak. Get creative! I used my delicious carne asada recipe and cut them into bite size pieces.
How to make Sopes de Asada
Form the dough. In a medium bowl, mix the masa harina and 1 ½ cups of water. Mix with your hands. If you feel it is too dry, add water. If it is too sticky, add more masa harina.
Heat a large pan or griddle over medium heat and wait for it to heat up. Grab a piece of dough and form into a ball, the size of a ping pong ball (this is to know how much to use). Pat into a flat circle and add on the dry pan. Heat up for a total of 5 minutes, turning frequently.
Shape the cooked dough and pinch the border to form a wall. They must still be hot in order to do this. Set aside to cool.
Fry them. On medium heat, add ½ inch oil in a large deep pan. Dip each sope in the salsa, turning to coat completely. Once the oil is hot, fry them, flipping frequently until golden brown, about 5 minutes. Set aside on a plate with paper towels on it.