Beef Sopes

Cuisine at Home - - Grand Finale -

Ev­ery­one can cus­tom­ize their own sopes. It’s even a great way to use up any left­over ingredient­s you might have ly­ing around.

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

WHISK:

2 3/4

11/ 2

SAUTÉ:

8 1/4 1/2 1/4

HEAT:

11/ 4 cups masa ha­rina tsp. each kosher salt and bak­ing pow­der cups hot wa­ter Veg­etable oil oz. ground chuck cup minced onion tsp. each chili pow­der, ground cu­min, kosher salt, and minced fresh gar­lic tsp. ground co­rian­der

cups canned re­fried beans Shred­ded ice­berg let­tuce, sliced black olives, seeded and diced toma­toes, diced pick­led jalapeños, and crum­bled queso fresco

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 11/ 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

So the sopes hold the fill­ings, pinch the edges of the dough discs to form a rim.

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