Crispy Sopes with Shredded Beef Tinga
Crispy fried masa cups loaded with tangy chipotle-tomato shredded beef, topped with crema and fresh onion. Authentic Mexican comfort that's ready in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 22g
Ingredients
- 1 lb prepared masa for sopes (corn dough, pre-made)
- 1.5 cups shredded cooked beef (rotisserie or canned)
- ¾ can (10 oz) canned diced tomatoes with green chiles
- 2 whole peppers, minced chipotle peppers in adobo sauce
- ½ cup Mexican crema or sour cream
- ¼ medium onion yellow onion, minced
- ½ cup queso fresco or cotija cheese, crumbled
Instructions
- 1
Heat 1/4 inch neutral oil in a large skillet over medium-high until it shimmers, ~2 minutes.
- 2
Divide masa into 8 balls and gently press into shallow cups (2 to 3 inches across, thin walls). Fry 2 to 3 minutes per side until edges are golden and crispy.
- 3
Remove sopes with a slotted spoon and drain on paper towels, tilting to release excess oil.
- 4
Combine shredded beef, diced tomatoes with chiles, minced chipotle, and salt and pepper to taste in a bowl. Stir until warm throughout.
- 5
Divide beef mixture among sopes. Top each with a dollop of crema, minced onion, and crumbled cheese. Serve immediately.
Tools you’ll need
- large skillet or griddle (12-inch)
- slotted spoon
- paper towels
- mixing bowl
- serving spoon
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