“This Mexican appetizer is a hit at any party. You can substitute warm broth for the warm water if desired. Serve with a variety of toppings such as beans, cheese, and meat.”
- 1 cup instant corn masa flour (115 g)1 cup
- water (240 mL)
- 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 (225 g)
- ½ teaspoon all-purpose meat seasoning
2 cups corn oil (480 mL)
- refried beans
- iceberg lettuce, shredded
- mexican crema
- queso fresco
Preparation of Mexican Sopes
- In a medium bowl, combine the masa flour and ½ cup (120 ml) of water with your hands. Once mixed, add the rest of the water and knead until the dough forms a smooth ball. Heat a large skillet or hot plate over medium-high heat.
- Tap the dough into 6 flat circles. Fry the dough, turning it frequently, until it is slightly brown for 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.
- Tear off the stems of the dried peppers and discard the seeds. Rinse the peppers, if necessary. Add the peppers to a small saucepan of water and bring to a boil over high heat. Once boiling, remove the pan from the heat.
- Transfer the peppers and their cooking liquid to a blender and add 1 teaspoon of salt and garlic. Mix until smooth. Put aside. Add the tomatoes to a small saucepan of water and bring to a boil.
- Cook until the skin of the tomatoes is cracked, 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. Mix until smooth. Put 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.