Steak Sopes with Spicy Salsa Macha

Steak Sopes with Spicy Salsa Macha ingredients

• 15-20 whole dried chiles de árbol
• 2 whole dried guajillo chiles
• 4 whole garlic cloves
• 0.25 cup peanuts
• 0.25 cup pecans or almonds
• 1 tbsp sesame seeds
• 1 tbsp apple cider vinegar
• 0.5 tsp salt
• 1 cup vegetable oil
• 2 cups masa harina
• 1.5 cups warm water
• 0.5 tsp salt
• 15 oz canned pinto beans
• 1 whole garlic clove
• 0.25 small onion
• 2 tbsp vegetable oil or lard
• 0.5 cup water or chicken broth
• 0.25 tsp salt
• 1 lb flank or skirt steak
• 1 tbsp lime juice
• 1 tbsp vegetable oil
• 0.5 tsp cumin
• 0.5 tsp garlic powder
• to taste salt and black pepper
• 0.5 cup queso fresco
• 0.5 cup Mexican crema or sour cream
• 0.25 cup diced white onion
• 0.25 cup fresh cilantro

How to make Steak Sopes with Spicy Salsa Macha

1. Prepare the Salsa Macha: Heat 1 cup vegetable oil in a small saucepan over medium-low heat. Add the 15-20 dried chiles de árbol, 2 dried guajillo chiles, and 4 peeled garlic cloves. Fry gently for 2-3 minutes until fragrant and slightly darkened, being careful not to burn them. Remove chiles and garlic with a slotted spoon and set aside.
2. In the same oil, add 0.25 cup peanuts, 0.25 cup pecans or almonds, and 1 tablespoon sesame seeds. Fry for 1-2 minutes until lightly toasted. Remove with a slotted spoon and add to the chiles and garlic.
3. Once cooled slightly, transfer the fried chiles, garlic, nuts, and sesame seeds to a blender. Add 1 tablespoon apple cider vinegar and 0.5 teaspoon salt. Pour in about 0.5 cup of the reserved hot oil from the saucepan. Blend until mostly smooth, but still with some texture. Add more oil from the saucepan as needed to create a pourable, slightly chunky sauce. Set aside.
4. Prepare the Sopes Dough: In a large bowl, combine 2 cups masa harina and 0.5 teaspoon salt. Gradually add 1.5 cups warm water, mixing with your hands until a soft, pliable dough forms. It should be moist but not sticky. Knead for 2-3 minutes until smooth. Cover the dough with a damp cloth to prevent it from drying out.
5. Form and Cook the Sopes: Divide the dough into 8 equal portions. Roll each portion into a ball. Using a tortilla press lined with plastic wrap, press each ball into a thick, approximately 3.5-inch diameter disc (about 1/4 inch thick).
6. Heat a comal or a heavy-bottomed skillet over medium-high heat. Cook each sope disc for 1-2 minutes per side, until lightly browned and slightly puffed. As soon as they are warm enough to handle (after about 30 seconds to a minute off the comal), carefully pinch up the edges of each sope to form a raised rim, creating a small cup. This is crucial for holding the toppings. Place them on a plate and cover with a clean towel to keep warm.
7. Prepare the Refried Beans: In a medium skillet, heat 2 tablespoons vegetable oil or lard over medium heat. Sauté 0.25 small finely diced onion for 3-4 minutes until softened. Add 1 minced garlic clove and cook for another minute until fragrant. Add the 15 oz drained and rinsed pinto beans and 0.5 cup water or chicken broth. Mash the beans with a potato masher or fork until mostly smooth, leaving some texture. Season with 0.25 teaspoon salt. Simmer for 5-7 minutes until heated through and thickened. Keep warm.
8. Cook the Steak: Pat the 1 lb flank or skirt steak dry. Rub with 1 tablespoon lime juice, 1 tablespoon vegetable oil, 0.5 teaspoon cumin, and 0.5 teaspoon garlic powder, then season with salt and black pepper to taste. Heat a cast-iron skillet or grill pan over high heat until very hot.
9. Sear the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness (130-135°F internal temperature for medium-rare). Transfer the steak to a cutting board, tent with foil, and let rest for 5-7 minutes. Slice the steak thinly against the grain.
10. Assemble the Sopes: Lightly brush both sides of the sopes with a thin layer of vegetable oil. Reheat them quickly on the comal or skillet over medium heat for about 30 seconds per side until crispy on the outside. Spread a spoonful of warm refried beans onto each sope.
11. Top with a generous amount of the sliced steak. Drizzle with 1-2 teaspoons of the prepared Salsa Macha (to taste, it's spicy!). Garnish each sope with crumbled 0.5 cup queso fresco, a dollop of 0.5 cup Mexican crema or sour cream, a sprinkle of 0.25 cup diced white onion, and a touch of 0.25 cup fresh chopped cilantro. Serve immediately.

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