Citrus-Street Beef Sopes

Directions

1. 1

   In a bowl, mix the lemon juice, orange juice, Jugo Maggi, and Street Taco seasoning. Add the sliced beef, toss to coat, and let marinate while heating the griddle.

2. 2

   In a large bowl, combine masa harina, flour, and salt. Slowly pour in warm water while mixing by hand until the dough is soft and pliable—not sticky or dry. Cover with a damp towel and let rest for 5 minutes.

3. 3

   Roll the dough into golf ball–sized portions. Flatten each one into a round disk about 3 inches wide and ¼ inch thick—thick enough to slice open later.

4. 4

   Preheat the Blackstone griddle to medium-high. Cook the marinated beef in a single layer until browned and fully cooked. Remove and chop into bite-sized pieces.

5. 5

   Reduce heat to medium. Place the masa rounds on the griddle and cook 2–3 minutes per side until golden and cooked through. Wrap in a towel for a minute to keep them soft.

6. 6

   Using a knife, cut a slit along the side of each sope to create a small pocket (don’t cut all the way through). Fill each pocket with the chopped beef.

7. 7

   Top with salsa, lettuce, onion, sour cream, and cotija cheese. Serve warm and enjoy this bright, citrusy street-style twist straight from the griddle.