This recipe can be found at El Restaurante.
Recipe and photo courtesy of Cattlemen’s Beef Board & National Cattlemen’s Beef Association
Makes 12 servings
12 oz. pre-cooked shredded beef*
2 c. masa harina
2 T. all-purpose flour, plus more for rolling dough
1 t. baking powder
¾ t. salt, divided
1⅔ c. water
⅔ c. vegetable oil
¼ c. fresh lime juice
2 T. fresh orange juice
1 t. ground cumin
1 t. chile powder
½ t. ground coriander
½ t. garlic powder
1 Roma tomato, diced
¼ c. chopped pickled jalapeno pepper
½ c. refried black beans**
Garnish: Crumbled Cotija cheese, chopped fresh cilantro leaves (optional)
In a large bowl, combine masa harina, flour, baking power and ½ 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.
On a lightly floured surface, roll dough to ¼-inch thick. Using cookie or biscuit cutter, cut into 2¼-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.
Meanwhile, in a small saucepan, combine beef, lime juice, orange juice, cumin, chile power, coriander, garlic powder and remaining ¼ teaspoon salt. Heat over medium heat until hot, about 5 minutes. Remove from heat; stir in tomatoes and jalapeño peppers. Keep warm.
To plate: Top each sope with beans then beef mixture. Garnish with cheese and cilantro, as desired.
*You may substitute prepared shredded beef for pre-cooked shredded beef.
**Refried pinto beans may substituted for refried black beans.