Name: Sopes de Asada
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2½ lbs ranchera steak, thinly sliced; Juice of 2 oranges; Juice of 2 lemons; ⅓ cup Jugo Maggi; 1 (12 oz) beer; 2 tbsp Blackstone Street Taco Seasoning; 3 tsp garlic powder; 1 cup fresh cilantro, chopped; 2 cups masa harina; ½ cup all-purpose flour; 1½–2 cups warm water, added gradually; 1 tsp salt; Oil for frying (about ½–¾ cup, used in batches); 2 cups cooked peruano beans (soft, not soupy); 3 tbsp oil; Salt, to taste; ½ head iceberg lettuce, thinly sliced; ½ white onion, finely chopped; ¾ cup cotija cheese, crumbled; Sour cream, to taste; Salsa of choice

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Sopes de Asada

Crispy masa bases loaded with juicy carne asada and creamy refried peruanos.

Author

Karina Garcia

Prep Time

30 minutes

Servings

Ingredients

2½ lbs ranchera steak, thinly sliced

Juice of 2 oranges

Juice of 2 lemons

⅓ cup Jugo Maggi

1 (12 oz) beer

2 tbsp Blackstone Street Taco Seasoning

3 tsp garlic powder

1 cup fresh cilantro, chopped

2 cups masa harina

½ cup all-purpose flour

1½–2 cups warm water, added gradually

1 tsp salt

Oil for frying (about ½–¾ cup, used in batches)

2 cups cooked peruano beans (soft, not soupy)

3 tbsp oil

Salt, to taste

½ head iceberg lettuce, thinly sliced

½ white onion, finely chopped

¾ cup cotija cheese, crumbled

Sour cream, to taste

Salsa of choice

Directions

Preheat your Blackstone griddle to medium-high heat. Place an aluminum tray on the griddle and add enough oil for shallow frying. Allow the oil to heat while preparing the other ingredients.

In a large bowl, combine the ranchera steak, orange juice, lemon juice, Jugo Maggi, beer, Street Taco seasoning, garlic powder, and chopped cilantro. Mix well until the meat is fully coated. Let marinate for at least 20 minutes.

In another bowl, combine the masa harina, all-purpose flour, and salt. Gradually add warm water while mixing with your hands until a smooth, soft dough forms. The dough should be pliable and should not crack when rolled.

Divide the dough into golf-ball-sized portions and roll into balls. Using a tortilla press, flatten them slightly, making them thicker than a tortilla. Pinch the edges to create a rim to hold the toppings.

Carefully place the sopes into the hot oil tray. Fry for 2–3 minutes per side until lightly golden and crispy. Remove and set aside.

In another aluminum tray, add oil and the peruano beans. Mash them directly on the griddle until smooth and creamy. Season with salt and keep warm.

Add the marinated asada to the griddle. Cook for 3–4 minutes per side, chopping as it cooks, until browned with crispy edges while remaining juicy.

To assemble each sope, spread a layer of refried peruano beans, then top with the asada, lettuce, onion, cotija cheese, sour cream, and salsa.

Serve immediately while everything is hot and crispy.

Size

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Sopes de Asada

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Sopes de Asada

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