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Mexican Beef Sopes

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.


 

El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website www.elrestaurante.com.

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or kfurore@restmex.com.

For advertising information, please contact publisher Ed Avis at edavis@restmex.com or 708-218-7755.

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