Description
This Mexican Sopes Recipe is made with carne asada, refried beans, maseca, avocado and cotija cheese and cooked to perfection.
Ingredients
Scale
Sopes
- 2 cups masa harina or Maseca
- 1 can of refried beans, heated
- 1 pound of Carne Asada
Toppings
- Sliced avocado
- Cotija cheese
- Salsa roja
- Cilantro
- Red onion or pickled onion
Instructions
- Form the sopes. In a medium bowl, mix the masa harina with 1 ½ cups of water together 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.
- Once the dough is done, shape the sopes by pinching the border to form a wall. They must still be hot in order to do this. Set aside to cool.
- Fry the sopes. 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 the sopes, flipping frequently until golden brown, about 5 minutes. Set aside on a plate with paper towels on it.
- Assemble the sopes. Fill the sopes with the warm refried beans, carne asada, guacamole and queso cotija.
Notes
- Use Masa Harina: Masa harina is a special type of corn flour that is used to make traditional Mexican dishes like tortillas, tamales, and sopes. It is important to use masa harina instead of regular cornmeal or all-purpose flour to ensure that the sopes have the right texture and flavor.
- Don't Overwork the Dough: When mixing the masa harina with water to make the dough, be careful not to overwork it. Overworking the dough can make the sopes tough and dry.
- Let the Dough Rest: After mixing the masa harina with water, let the dough rest for at least 10-15 minutes before shaping it into rounds. This allows the dough to absorb the water and become more pliable.
- Keep the Sopes Small: When shaping the dough into rounds, keep the sopes small (about 3-4 inches in diameter) to make them easier to handle and cook.
- Use a Comal or Griddle: To cook the sopes, use a comal or griddle that is heated to medium-high heat. If the heat is too low, the sopes will take longer to cook and may become tough. If the heat is too high, they may burn.
- Don't Overcrowd the Comal or Griddle: When cooking the sopes, be sure not to overcrowd the comal or griddle. This can cause the sopes to cook unevenly and may result in some of them burning.
- Cook Both Sides: Cook the sopes for about 2-3 minutes on each side until they are lightly browned and crispy.
- Top with Your Favorite Ingredients: Once the sopes are cooked, top them with your favorite ingredients like refried beans, carne asada, chicken, shrimp, or veggies, along with salsa, guacamole, and cheese.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 459.5
- Sugar: 2.5 g
- Sodium: 601.8 mg
- Fat: 25.7 g
- Saturated Fat: 3.8 g
- Carbohydrates: 38.8 g
- Fiber: 8.2 g
- Protein: 21.2 g
- Cholesterol: 38.1 mg
