Mexican Sopes



for 6 portions

1 cup instant corn masa flour (115 g)

1 cup of water (240 ml)

4 dried California peppers

2 ½ teaspoons salt, divided

1 clove of garlic

4 medium tomatoes

½ teaspoon dried oregano

½ lb skirt steak (225 g), carne asada

½ teaspoon universal meat seasoning

2 cups corn oil (480 ml)


fried bean

Iceberg lettuce, grated

Mexican crema

queso fresco


In a medium bowl, mix the masa flour and ½ cup (120 ml) water with your hands. Once mixed, add the remaining water and knead until the dough forms a smooth ball.

Heat a large skillet or baking sheet over medium-high heat.

Roll out the dough into 6 flat circles.

Fry the dough, turning frequently, until lightly browned, about 5 minutes.

Once the dough is cooked, shape the mops by pinching the sides upwards 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 pot of water and bring to a boil over high heat. When it comes to a boil, remove the pan from the heat.

Transfer the chillies and their cooking liquid to a blender and add 1 teaspoon of salt and the garlic. Blend until smooth. Set aside.

Add the tomatoes to a small pot of water and bring to a boil. Cook until tomato skins split, then remove from heat and drain, reserving ½ cup (120 ml) tomato water.

Transfer the tomatoes to a blender with the reserved cooking liquid, oregano and ½ teaspoon of salt. Blend until smooth. Set aside.

Heat a large skillet or baking sheet over medium-high heat. Add the skirt steak and season with the meat seasoning and remaining teaspoon of salt. Cook the meat, turning frequently, until seared and cooked through, about 10 minutes.

Transfer the meat to a cutting board and cut it into small pieces. Set aside.

Heat the corn oil in a large deep skillet over high heat.

Dip the spikes in the chili sauce, turning them over to coat them completely.

Once the oil is hot, fry the strips, turning frequently, until golden brown, about 5 minutes. Drain the strips on paper towels or a rack.

To serve, fill the strips with fried beans, carne asada, grated lettuce, tomato sauce, Mexican cream and queso fresco.


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