Mexican Beef Sopes

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12 ounces pre-cooked shredded beef

2 cups masa harina

2 tablespoons all-purpose flour, plus more for rolling dough

1 teaspoon baking powder

3/4 teaspoon salt, divided

1 2/3 cups water

2/3 cup vegetable oil

1/4 cup fresh lime juice

2 tablespoons fresh orange juice

1 teaspoon ground cumin

1 teaspoon chile powder

1/2 teaspoon ground coriander

1/2 teaspoon garlic powder

1 Roma tomato, diced

1/4 cup chopped pickled jalapeno pepper

1/2 cup refried black beans

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Crumbled Cotija cheese

Chopped fresh cilantro leaves (optional)

Guacamole (optional)


  1. In a large bowl, combine masa harina, flour, baking power and 1/2 teaspoon salt. Slowly add water until a soft dough is formed. Transfer dough to floured surface; knead by hand for 5 minutes until dough is smooth. Cover in plastic and set aside.
  2. On a lightly floured surface, roll dough to 1/4 inch thick. Using cookie or biscuit cutter, cut into 2-1/4 inch circles. Re-roll remaining dough, as needed, to get 24 circles.
  3. Heat 10-inch cast iron skillet over medium heat until hot; add oil. Fry sopes about 5 minutes or until golden brown and edges are crispy; turning once. Transfer sopes to paper towel-lined plate. Season with salt and pepper, as desired.
  4. Meanwhile, in a small sauce pan, combine beef, lime juice, orange juice, cumin, chile power, coriander, garlic powder and remaining 1/4 teaspoon salt. Heat over medium heat until hot, about 5 minutes.
  5. Remove from heat; stir in tomatoes and jalapeño peppers. Keep warm.
  6. Top each sope with beans then beef mixture. Garnish with cheese and cilantro, as desired.

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Enjoy !!

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