Crispy Masa Sopes with Carne Asada
Thick, golden masa boats with pinched edges cradling juicy seasoned carne asada, a smear of velvety refried beans, and a cascade of fresh toppings. Each bite delivers a satisfying crunch from the pan-fried base followed by the tender, smoky beef and cool crema that makes sopes one of Mexico's most irresistible antojitos.
Ingredients
- 2 cups masa harina
- 1 1/4 cups warm water
- 1/2 teaspoon salt
- 1 lb flank steak or skirt steak
+ 12 more ingredients
Instructions
Combine the lime juice, minced garlic, cumin, chili powder, and a generous pinch of salt. Rub this mixture all over the flank steak and marinate for at least 20 minutes at room temperature.
Mix the masa harina, warm water, and salt in a bowl. Knead for 2 minutes until you have a smooth, pliable dough that does not crack at the edges. Cover with a damp towel.
Divide the masa into 8 equal balls. Press each ball into a thick disc about 3.5 inches across and half an inch thick, thicker than a tortilla.
Heat a dry comal or cast iron skillet over medium heat. Cook the masa discs for 2 to 3 minutes per side until lightly golden and cooked through.
While still warm, carefully pinch the edges of each disc upward all around to form a shallow rim, creating a little boat shape. Use a damp towel to protect your fingers.
Grill or pan-sear the marinated steak over high heat for 4 to 5 minutes per side for medium. Let rest for 5 minutes, then slice thinly against the grain and chop into small pieces.
Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Fry the pinched sopes for 1 to 2 minutes per side until crispy and golden on the bottom.
Spread a generous layer of warm refried beans on each sope. Top with the chopped carne asada, shredded lettuce, diced avocado, cotija cheese, a drizzle of crema, and salsa.
Garnish with pickled jalapeños and serve immediately while the sopes are still crispy.
Nutrition Estimate
Per serving • Estimated by Blinner AI