Mexican Beef Sopes
Try this Mexican-style dish as an appetizer. Shredded beef and refried beans sit on top of a fried flat corn dough. Garnish with all your favorite toppings.
Cook Time: 45 Minutes
Servings: 12
Ingredients: 17
Ingredients
Garnish:
Preparation
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Step 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.
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Step 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. 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.
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Step 3
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. Remove from heat; stir in tomatoes and jalapeño peppers. Keep warm.
Cooking Tip: You may substitute prepared shredded beef for pre-cooked shredded beef.
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Step 4
Top each sopes with beans then beef mixture. Garnish with cheese and cilantro, as desired.
Cooking Tip: Refried pinto beans may substituted for refried black beans.
Nutrition Information
207 Calories
2.4g SAT FAT
10g PROTEIN
1.6 mg IRON
1.9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 207 Calories; 124.2 Calories from fat; 13.8g Total Fat (2.4 g Saturated Fat; 0 g Trans Fat; 6.7 g Polyunsaturated Fat; 3.4 g Monounsaturated Fat;) 23 mg Cholesterol; 479 mg Sodium; 12 g Total Carbohydrate; 1.6 g Dietary Fiber; 10 g Protein; 1.6 mg Iron; 177 mg Potassium; 3 mg NE Niacin; 0.3 mg Vitamin B6; 0.6 mcg Vitamin B12; 1.9 mg Zinc; 11.2 mcg Selenium; 28.7 mg Choline.
This recipe is an excellent source of Vitamin B12, and Selenium; and a good source of Niacin, Vitamin B6, and Zinc.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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