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Sopes de Picadillo (Ground Beef Picadillo Sopes)

Time: Prep: 25 minutes, Cook: 26 minutes
Servings: 4

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Mexican cuisine: Sopes de Picadillo, these tasty little corn masa rounds are topped with a flavorful mix of ground beef, veggies, and beans, making them perfect for a hearty snack or a filling meal. With crispy edges and a soft, tender center, each bite is full of authentic Mexican flavor. This recipe is simple to make and ready in under an hour. Whether you’re a seasoned cook or just exploring Mexican dishes, these sopes will quickly become a favorite.

Ingredients

1 tablespoon olive oil 

1/2 pound 90% lean ground beef 

1/2 small white onion, finely chopped 

3 garlic cloves, minced 

1 large russet potato, peeled and finely chopped 

1 medium carrot, finely chopped 

1 Roma tomato, finely chopped 

1 teaspoon salt 

3/4 teaspoon cumin 

1/2 teaspoon ground black pepper 

1 can (7.75 ounces) Mexican style hot tomato sauce 

1 cup beef broth 

2 cups instant corn masa flour 

1 cup refried beans, warmed 

Crumbled queso fresco, chopped fresh cilantro, salsa and/or sliced serrano peppers for garnish (optional) 

Preparation

  1. Line rimmed baking pan with parchment paper. In large skillet, heat oil over medium-high heat. Add beef and onion; cook 6 minutes or until browned, breaking up beef with side of spoon. Add garlic, potato, carrot, tomato, 1/2 teaspoon salt, cumin and black pepper; cook 2 minutes or until fragrant, stirring frequently. Add tomato sauce and broth; cook 10 minutes or until slightly thickened and potato is tender, stirring occasionally. Makes about 4 cups beef mixture.

 

  1. In large bowl, stir flour and remaining 1/2 teaspoon salt; with fingertips, gradually work in 1 1/2 cups warm water until mixture starts to come together. Knead dough in bowl 2 minutes or until soft and comes together; transfer to cutting board and divide into 8 equal pieces. Roll each piece of dough into a ball; place on prepared pan and cover with clean, damp kitchen towel. Press 1 dough ball with hands to flatten slightly, then place between 2 sheets wax paper or plastic wrap; gently press down on ball with bottom of pie plate to form 4-inch circle (or use tortilla press). Repeat to make 7 more sopes.

 

  1. Heat large griddle or comal over medium-high heat. In 2 batches, add sopes; cook 2 minutes or until lightly browned, turning once. While sopes are still hot, use fingers to pinch edges of each sope up to form a short rim. In 2 batches, add sopes to griddle; cook 2 minutes or until dough is cooked through, turning once.

 

  1. Fill sopes with beans; top with beef mixture and garnish with queso fresco, cilantro, salsa and/or serrano peppers, if desired. Makes 8 sopes.

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.