SOPES DE CARNE ASADA RECIPES

Steps:

• In a large shallow dish, combine 1 cup broth, chili powder, vinegar, cilantro, honey and seasonings. Add the pork; turn to coat. Refrigerate for 4 hours or overnight., In an ovenproof Dutch oven, brown pork in 4 tablespoons oil in batches. Remove and keep warm. In the same pan, saute onions in remaining oil until tender. Add garlic; cook 2 minutes longer., Return pork to pan; add remaining broth and tomatoes. Bring to a boil. Cover and bake at 350° until meat is tender, 1-1/2 to 1-3/4 hours. With a slotted spoon, remove meat to a large bowl. Skim fat from cooking liquid. Bring to a boil over high heat; cook until slightly thickened and reduced to about 2 cups, stirring occasionally. Return meat to pan; set aside and keep warm., For sopes, in a large bowl, combine masa harina and salt; stir in water. Knead until smooth, adding additional water, 1 teaspoon at a time, if necessary. Divide into 12 portions, about 1/4 cup each. Roll each to form a ball; flatten to 4-in. patty. Cover with plastic wrap., Heat a large ungreased skillet over medium heat until hot. Cook sopes in batches until lightly browned, about 1 minute on each side. Remove from pan. Immediately pinch edges to form a 1/2-in. rim; set aside., To serve, in same skillet, cook sopes in hot oil in batches over medium-high heat until golden brown and slightly crisp, 15-30 seconds on each side. Drain on paper towels. Using a slotted spoon, place pork on sopes; serve with toppings of your choice.

Steps:

• In a medium bowl, mix the masa flour and ½ cup (120 ml) of water together with your hands. Once combined, add the rest of the water and knead until the dough forms a smooth ball.
• Heat a large pan or griddle over medium-high heat.
• Pat the dough out into 6 flat circles.
• Fry the dough, turning frequently, until just lightly brown about 5 minutes.
• Once the dough is cooked, shape the sopes by pinching the sides up to form a wall around the edge. Set aside to cool.
• Rip the stems off the dried chiles and discard the seeds. Rinse the chiles, if necessary.
• Add the chiles to a small pot of water and bring to a boil over high heat. Once boiling, remove the pot from the heat.
• Transfer the chiles and their cooking liquid to a blender and add 1 teaspoon of salt and the garlic. Blend until smooth. Set aside.
• Add the tomatoes to a small pot of water and bring to a boil. Cook until the tomato skins split, then remove from the heat and drain, reserving ½ cup (120 ml) of the tomato water.
• Transfer the tomatoes to a blender with the reserved cooking liquid, oregano, and ½ teaspoon of salt. Blend until smooth. Set aside.
• Heat a large pan or griddle over medium-high heat. Add the skirt steak and season with the meat seasoning and remaining teaspoon of salt. Cook the meat, flipping frequently until seared and cooked through, about 10 minutes.
• Transfer the meat to a cutting board and cut into small pieces. Set aside.
• Heat the corn oil in a deep, large pan over high heat.
• Dip the sopes in the chile sauce, turning to coat completely.
• Once the oil is hot, fry the sopes, flipping frequently, until golden brown, about 5 minutes. Drain the sopes on paper towels or a wire rack.
• To serve, fill the sopes with refried beans, carne asada, shredded lettuce, tomato sauce, Mexican crema, and queso fresco.
• Enjoy!