Mini Sopes with Carne Asada, Avocado and Queso Fresco

Get Started

Servings:

• Recipe serving size:
• Number of servings: Adjust Reset

Ingredients:

• 1/2 lb. flank or skirt steak
• 1 1/2 tsp. salt, divided
• 1/2 tsp. ground pepper
• 1 garlic clove, smashed
• 2 Tbsp. minced jalapeño
• 1 Tbsp. lime juice
• 2 cups masa harina
• 1 1/3 cups water
• 1 15-oz. can black beans, drained, warmed
• 1 cup pico de gallo, homemade or store bought
• 1 ripe, fresh avocado, halved, pitted, peeled and thinly sliced
• 1/2 cup crumbled queso fresco
• garnish with cilantro sprigs and lime wedges

Instructions:

1. Sprinkle steak with 1/2 teaspoon salt and pepper
2. rub with the garlic, jalapeno and lime juice. Refrigerate for up to 4 hours.
3. In a medium bowl, combine masa and 1 teaspoon salt. Add water and knead until mixture comes together. Divide dough evenly into 16 pieces. Using wet hands, press pieces of dough into a 3 1/2-inch circles.
4. Heat a large skillet or comal over medium heat. Add sopes and cook for 6 minutes, turning once, until golden brown. Remove from heat and place in warm oven.
5. Preheat an outdoor grill or stove top grill pan over medium-high heat. Add steak and cook until well browned, about 5 minutes. Turn and continue cooking until desired doneness is reached.
6. Transfer steak to cutting board and let rest 5 minutes. Thinly slice steak in strips then dice into 1/2-inch pieces.
7. Top sopes with steak, black beans, pico de gallo, avocado and queso fresco, dividing evenly. Garnish with cilantro and lime if desired.