Mexican Recipes
Mexican Beef Sopes
Yield: 12 servings
Ingredients
Sopes
- 12 ounces pre-cooked shredded beef
- 2 cups masa harina
- 2 tablespoons all-purpose flour, + more for rolling dough
- 1 teaspoon baking powder
- 3/4 teaspoon salt, divided
- 1 2/3 cups water
- 2/3 cup vegetable oil
- 1/4 cup fresh lime juice
- 2 tablespoons fresh orange juice
- 1 teaspoon ground cumin
- 1 teaspoon chile powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1 Roma tomato, diced
- 1/4 cup chopped pickled jalapeño pepper
- 1/2 cup refried black beans
Garnish
- Crumbled Cotija cheese
- Chopped fresh cilantro leaves (optional)
Instructions
- In a large bowl, combine masa harina, flour, baking power and 1/2 teaspoon salt. Slowly add water until a soft dough is formed. Transfer dough to floured surface; knead by hand for 5 minutes until dough is smooth. Cover in plastic and set aside.
- On a lightly floured surface, roll dough to 1/4 inch thick. Using cookie or biscuit cutter, cut into 2-1/4 inch circles. Re-roll remaining dough, as needed, to get 24 circles.
- Heat a 10-inch cast iron skillet over medium heat until hot; add oil. Fry sopes about 5 minutes or until golden brown and edges are crispy; turning once. Transfer sopes to paper towel-lined plate. Season with salt and pepper, as desired.
- Meanwhile, in a small sauce pan, combine beef, lime juice, orange juice, cumin, chile power, coriander, garlic powder and remaining 1/4 teaspoon salt. Heat over medium heat until hot, about 5 minutes.
- Remove from heat; stir in tomatoes and jalapeño peppers. Keep warm.
- Top each sope with beans then beef mixture. Garnish with cheese and cilantro, as desired.
Nutrition
Per serving: 207 Calories; 13.8 g Total Fat; 2.4 g Saturated Fat; 6.7 g Polyunsaturated Fat; 3.4 g Monounsaturated Fat; 0 g Trans Fat; 23 mg Cholesterol; 479 mg Sodium; 177 mg Potassium; 12 g Total carbohydrate; 10 g Protein; 1.6 mg Iron; 3 mg Niacin; 0.3 mg Vitamin B6; 28.7 mg Choline; 0.6 mcg Vitamin B12; 1.9 mg Zinc; 11.2 mcg Selenium; 1.6 g Fiber
Recipe and photo used with permission from:
Texas Beef Council