Beef Sopes with Toppings

Ingredients

• 2 cups masa harina (corn flour for tortillas)
• 1.25 cups warm water
• 1 teaspoon salt
• 1 pound ground beef
• 1 teaspoon cumin
• 1 can (15 oz) refried beans (canned or cooked)
• 1 cup shredded Mexican cheese blend
• 2 cups vegetable oil for frying
• 2 cups total fresh toppings (shredded lettuce, diced tomato, crema or sour cream, chopped white onion, fresh cilantro)

Instructions

1. 1

   Pour 2 cups masa harina and 1 teaspoon salt into a medium bowl.

2. 2

   Pour 1.25 cups warm water into the bowl slowly while mixing with your hand until a soft, slightly sticky dough forms. It should feel like wet play-dough.

3. 3

   Let the dough rest in the bowl, covered with a damp cloth, for 10 minutes so it absorbs the water fully.

4. 4

   Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 1 minute.

5. 5

   Add 1 pound ground beef to the hot skillet and break it apart with a wooden spoon into small crumbles as it cooks, stirring once every 30 seconds.

6. 6

   Cook until no pink remains and the beef is light brown, about 5 minutes.

7. 7

   Sprinkle 1 teaspoon cumin over the beef and stir until the spice coats everything evenly and smells fragrant, about 20 seconds.

8. 8

   Remove the skillet from heat and set the cooked beef aside on a plate.

9. 9

   Pinch off a golf ball–sized piece of dough (about 2 inches across) and roll it between your palms into a smooth ball.

10. 10

    Flatten the ball into a thin disk about 1/8 inch thick and 3 inches wide on a clean work surface.

11. 11

    Pinch the outer edge of the disk all the way around to create a raised ridge, like a shallow bowl. Set the sope on a plate and repeat with the remaining dough until you have 8 sopes.

12. 12

    Pour 2 cups vegetable oil into a heavy-bottomed skillet and heat over medium-high heat until a small piece of dough sizzles immediately when dropped in, about 3 minutes.

13. 13

    Carefully slide one sope into the hot oil and fry until the bottom turns golden brown and crispy, about 2 minutes, watching for the oil to bubble around the edges.

14. 14

    Flip the sope over with a slotted spoon and fry the other side until golden brown, about 1 to 1.5 minutes.

15. 15

    Lift the sope out with a slotted spoon and set it on a paper towel to drain. Repeat with the remaining sopes, working in batches so the oil stays hot.

16. 16

    Warm the refried beans in a small pot over low heat, stirring occasionally, about 3 minutes.

17. 17

    Spread 2 tablespoons warm refried beans onto the bottom of each sope, creating an even layer inside the cup.

18. 18

    Spoon a portion of the cooked seasoned beef on top of the beans in each sope.

19. 19

    Sprinkle 2 tablespoons shredded Mexican cheese blend over the beef in each sope.

20. 20

    Top each sope with shredded lettuce, diced tomato, a drizzle of crema or sour cream, chopped white onion, and fresh cilantro.

21. 21

    Serve the sopes immediately while they're still warm and crispy.

Tools you’ll need

• medium mixing bowl
• damp cloth
• large skillet (10–12 inch)
• wooden spoon
• plate
• clean work surface or cutting board
• heavy-bottomed skillet or deep frying pan (at least 3 inches deep)
• instant-read thermometer (optional, to check oil temp)
• slotted spoon
• paper towels
• small pot

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