Sopes con Bistec, Chorizo y Papa

Sopes con Bistec, Chorizo y Papa ingredients

• 2 cups masa harina
• 1.5 cups (approx.) warm water
• 1/2 tsp kosher salt
• 2 tbsp lard or vegetable shortening (melted)
• 2 tbsp, plus more for brus vegetable oil
• 1 lb, thinly sliced sirloin steak
• 8 oz, casing removed Mexican chorizo
• 2 medium, diced into 1/2-i Yukon gold potatoes
• 1/2 medium, finely chopped white onion
• 2 cloves, minced garlic
• to taste kosher salt
• to taste black pepper
• 1 tbsp vegetable oil
• 1/2 cup crema mexicana or sour cream
• 1/2 cup, crumbled cotija cheese
• 1/2 cup salsa verde
• 2 tbsp, chopped fresh cilantro

How to make Sopes con Bistec, Chorizo y Papa

1. Prepare the masa for sopes: In a large bowl, combine 2 cups masa harina and 1/2 tsp kosher salt. Gradually add 1.5 cups warm water and 2 tbsp melted lard or vegetable shortening, mixing until a soft, pliable dough forms. Knead for 3-5 minutes until smooth. Cover the dough with a damp cloth to prevent it from drying out.
2. Form and cook the sopes: Divide the masa dough into 12 equal balls. Using a tortilla press lined with plastic wrap, press each ball into a thick 3-4 inch diameter tortilla (about 1/4 inch thick). Heat a comal or cast-iron griddle over medium heat. Cook each sope for 1-2 minutes per side, until lightly cooked but still soft. They should not brown much.
3. Pinch the sopes: While the sopes are still warm (but cool enough to handle), use your thumb and index finger to pinch up a rim around the edge of each sope, creating a raised border to hold toppings. Also, gently press the center to create a shallow well. Set aside on a plate.
4. Cook the chorizo and potatoes: Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add the 8 oz Mexican chorizo, breaking it up with a spoon. Cook for 5-7 minutes, until browned and cooked through. Remove the chorizo from the pan, leaving about 1 tbsp of rendered fat. Add the 2 diced Yukon gold potatoes to the same skillet and cook for 8-10 minutes, stirring occasionally, until tender. Stir in 1/2 finely chopped white onion and 2 minced garlic cloves, cooking for another 2-3 minutes until fragrant. Return the cooked chorizo to the pan and mix well with the potatoes. Season with salt and pepper to taste. Set aside.
5. Cook the bistec: Season the 1 lb thinly sliced sirloin steak with salt and pepper. In a separate skillet or the same skillet after removing the chorizo-potato mixture (wiped clean), heat 1 tbsp vegetable oil over medium-high heat. Add the steak in a single layer, working in batches if necessary. Cook for 1-2 minutes per side, until browned and cooked to your preferred doneness. Remove from heat and chop into bite-sized pieces if desired.
6. Crisp the sopes: Lightly brush both sides of the prepared sopes with vegetable oil. Heat a clean comal or skillet over medium-high heat. Place the sopes on the hot surface and cook for 2-3 minutes per side, or until lightly golden and crispy on the edges. Alternatively, you can shallow-fry them in 1/2 inch of hot oil until crispy.
7. Assemble the sopes: Spread a thin layer of refried beans (optional, not listed in ingredients but common) on the crispy sopes. Top generously with the chorizo and potato mixture, then arrange some of the cooked bistec pieces over it.
8. Garnish and serve: Drizzle with crema mexicana or sour cream, sprinkle with crumbled cotija cheese, and spoon a dollop of salsa verde. Garnish with chopped fresh cilantro. Serve immediately.

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