Ingredients with Measurements:
- 1 lb beef barbacoa
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 1/2 cup refried beans
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped cilantro
- 1/4 cup diced onion
- 1 lime, cut into wedges
Special equipment needed:
- Comal or griddle
- Sopes press or small skillet
Step-by-step instructions:
1. Preheat the comal or griddle over medium heat.
2. In a mixing bowl, combine the masa harina, warm water, and salt. Mix until a soft dough forms.
3. Divide the dough into 8 equal portions and roll each one into a ball.
4. Flatten each ball into a disc using a sopes press or a small skillet.
5. Brush each disc with vegetable oil and place them on the hot comal or griddle. Cook for about 2-3 minutes on each side, until lightly browned and cooked through.
6. Spread a spoonful of refried beans on top of each sope.
7. Add a generous amount of beef barbacoa on top of the beans.
8. Sprinkle crumbled queso fresco, chopped cilantro, and diced onion on top of the barbacoa.
9. Serve the sopes hot, with lime wedges on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 8 sopes
Nutritional information:
- Calories: 350
- Fat: 16g
- Carbohydrates: 35g
- Protein: 18g
Substitutions for ingredients:
- Pork or chicken can be used instead of beef barbacoa.
- Feta cheese can be used instead of queso fresco.
- Chopped scallions can be used instead of diced onion.
Variations:
- Add a spoonful of salsa or guacamole on top of the sopes.
- Use different types of meat or beans for variety.
- Top the sopes with sliced avocado or radishes.
Tips and tricks:
- Make sure the comal or griddle is hot before cooking the sopes.
- Use a tortilla press or a rolling pin if a sopes press is not available.
- Keep the sopes warm in a low oven until ready to serve.
Storage instructions:
- Store the leftover sopes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sopes in a preheated oven at 350°F for about 10 minutes, or until heated through.
Presentation ideas:
- Arrange the sopes on a platter and garnish with extra cilantro and lime wedges.
Garnishes:
- Chopped cilantro, diced onion, crumbled queso fresco, sliced avocado, and radishes.
Pairings:
- Serve the sopes with a side of Mexican rice and black beans.
Suggested side dishes:
- Mexican rice, black beans, or a side salad.
Troubleshooting advice:
- If the dough is too dry, add more warm water, a tablespoon at a time.
- If the sopes are too thick, flatten them more before cooking.
- If the sopes are too thin, add more masa harina to the dough.
Food safety advice:
- Make sure the beef barbacoa is cooked to an internal temperature of 165°F before serving.
- Store the leftover sopes in the refrigerator and consume within 3 days.
Food history:
- Sopes are a traditional Mexican dish that originated in the central and southern regions of the country. They are similar to tostadas, but thicker and with raised edges.
Flavor profiles:
- The barbacoa adds a savory and slightly spicy flavor to the sopes, while the refried beans and queso fresco provide creaminess and saltiness. The cilantro and lime add freshness and acidity.
Serving suggestions:
- Serve the sopes as an appetizer or a main dish for lunch or dinner.
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Region: Mexican