Wednesday, September 2, 2009

Authentic Beef Sopes



Featured Food Storage: Refried beans, canned shredded beef, masa .
Suggested Pantry Item: Masa Harina or Instant Corn Masa Flour. A great item to have on hand for homemade tortillas or sopes.

I have been searching for this recipe or even this item on a menu for the past 14 years. Once, a long time ago,my college roommate's sister-in-law made us these fried masa bowls filled with refried beans and taco toppings called sopes. I was in Mexican food heaven. I have searched every Mexican restaurant I have visited since then for a similar item. Did you realize you could have a craving for longer than a decade? I recently found sopes on the menu at a new restaurant in town and it is possible I drove my husband crazy with my excitement. However, they totally charred my shredded beef. I vowed to find the recipe myself. After an online search I discovered I needed that Masa Harina stuff. I grabbed a bag and lo and behold the recipe was on the back of the bag. Wow! If only I had known. So I rolled up my sleeves and made myself some of these delicious little sopes, that were loved by one and all in my family. I do however intend to leave them a little thicker next time when I roll them out.

For the meat, I actually used leftovers from my sister-in-law's crockpot shredded beef recipe but I fully intended to use the canned shredded beef in my food storage. I just didn't know I would have so many leftovers from the crockpot beef roast. I love the Costco shredded canned beef and that is why this recipe would be perfect to add to your food storage recipe arsenal.

RECIPE for 8 sopes
1 Cup Instant Masa flour
2/3 Cup water
1/8 tsp salt.


1 to 2 Cups shredded beef
1 can of refried beans or 1 1/2 Cups
shredded cheese
shredded lettuce
tomatoes
salsa and sour cream


Combine water, masa, and salt. Mix thoroughly for about two minutes or until a soft dough forms. If dough is too dry add a little more water, a tablespoon at a time. Divide dough into 8 balls and cover with a damp towel. To form tortillas use a tortilla press or, as I did, place balls between two pieces of plastic wrap and press down with a heavy frying pan to form a ball appx. 3" in diameter and about 3/8 inch thick. I accidentally made mine too thin.

Cook each sope for one minute on a preheated ungreased skillet. Turn and cook second side until lightly browned.

Remove from heat and carefully pinch the sides on the first cooked side to form a raised rim about 1/4 inch high. Be careful, sopes are hot. Repeat with each heated sope. Heat 3/4 inch of oil or just toss in the deep fryer and fry sopes until light golden. Drain on a paper towel-lined cookie sheet kept in a warm oven.



Heat beans and spread on sope. Top with shredded meat and toppings.

Tip: Shredded pork or chicken are also great on these.



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7 comments:

Jessie said...

that looks amazingly tasty!

Pam said...

Wowser...you have great looking food on your blog...nice and congrats on the foodie blogroll!

Miss Meat and Potatoes said...

Wow. What a great blog. I'm trying to make more with what's in my pantry as well so I'll be checking often!

Raelynn said...

OOOOOH....Sopes are one of my all time fav's...and when their homemade..even better!! Looks SO good!!

Leslie Limon said...

Looks good! And the foodie blogroll thing is working, that's how I found your blog! If you're interested in Mexican Food, I have a few recipes that you might like on http://recipesbyleslie.blogspot.com/

Chow and Chatter said...

looks good, new to me, wow 10 years! so happy you made it again

Kathy said...

I have to try this with some chicken,and some salsa!! Thanks Kathy.

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