Beef Sopes

By lorik

Makes 4 servings (12 sopes)
Total time: 45 minutes

So the sopes hold the fillings, pinch the edges of the dough discs to form a rim. For perfectly sized sope shells that cook evenly, weigh out the dough into equal portions.

Ingredients

• WHISK:
• 2 cups masa harina
• 3/4 tsp. each kosher salt and baking powder
• 1 1/2 cups hot water
• Vegetable oil
• SAUTÉ:
• 8 oz. ground chuck
• 1/4 cup minced onion
• 1/2 tsp. each chili powder, ground cumin, kosher salt, and minced fresh garlic
• 1/4 tsp. ground coriander
• HEAT:
• 1 1/4 cups canned refried beans
• GARNISH:
• Shredded iceberg lettuce, sliced black olives, seeded and diced tomatoes, diced
• pickled jalapeños, and crumbled queso fresco

Details

Adapted from cuisineathome.com

Preparation

Step 1

Whisk together masa harina, 3/4 tsp. salt, and baking powder; stir in water. Cover dough with a kitchen towel and let rest 15 minutes.

Divide dough into 12 balls. Press each dough ball between two pieces of plastic wrap into a 1/4-inch-thick disc; pinch edges to create a lip.

Heat 1 1/2 inches oil in a cast-iron skillet to 350°. Fry discs, in batches,
turning once, until golden brown and crisp on the outside, about 4 minutes. Transfer sope shells to a paper-towel-lined baking sheet; cover with a kitchen towel.

Sauté chuck and onion in another skillet over medium-high heat until chuck is cooked through, 5 minutes. Stir in chili powder, cumin, 1/2 tsp. salt, garlic, and coriander; cook until fragrant, 1 minute.

Heat beans in a saucepan over low until warm. Layer beans and chuck mixture in sope shells; top with lettuce, olives, tomatoes, jalapeños, and queso fresco.

Per serving (3 sopes): 499 cal; 18g total fat (3g sat); 35mg chol; 1346mg sodium; 63g carb; 11g fiber; 25g protein