Cook and Scale
Sopes
4 servings · 50 min total
Thick masa cakes with pinched-up edges, griddled crisp and piled with beans, seasoned beef, lettuce, and queso fresco.
Ingredients
- 300 g masa harina
- 2¼ dl water
- 300 g black beans, cooked and mashed
- 300 g ground beef
- 1 onion, finely chopped
- 100 g queso fresco, crumbled
- 1 dl mexican crema
- 1 lettuce, shredded
- 2 tomato, diced
- 3 tbsp vegetable oil
- 1 tsp ground cumin
- salt to taste
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the masa dough — Mix the masa harina with water and a pinch of salt to form a soft, non-sticky dough. Divide into 8 balls.
- 2.
Shape the sopes — Flatten each ball into a thick disc about 1 cm high, then pinch up the edges to form a small rim.
- 3.
Cook the sope bases — Cook the sope discs on a dry hot griddle for 2-3 minutes per side until lightly browned, then set aside.
- 4.
Brown the beef — Brown the ground beef with the onion and cumin in the vegetable oil, seasoning with salt, until fully cooked.
- 5.
Assemble the sopes — Spread each sope with mashed black beans, top with the seasoned beef, lettuce, tomato, queso fresco, and a drizzle of crema.