Sopes de Asada

Directions

1. 1

   Preheat your Blackstone griddle to medium-high heat. Place an aluminum tray on the griddle and add enough oil for shallow frying. Allow the oil to heat while preparing the other ingredients.

2. 2

   In a large bowl, combine the ranchera steak, orange juice, lemon juice, Jugo Maggi, beer, Street Taco seasoning, garlic powder, and chopped cilantro. Mix well until the meat is fully coated. Let marinate for at least 20 minutes.

3. 3

   In another bowl, combine the masa harina, all-purpose flour, and salt. Gradually add warm water while mixing with your hands until a smooth, soft dough forms. The dough should be pliable and should not crack when rolled.

4. 4

   Divide the dough into golf-ball-sized portions and roll into balls. Using a tortilla press, flatten them slightly, making them thicker than a tortilla. Pinch the edges to create a rim to hold the toppings.

5. 5

   Carefully place the sopes into the hot oil tray. Fry for 2–3 minutes per side until lightly golden and crispy. Remove and set aside.

6. 6

   In another aluminum tray, add oil and the peruano beans. Mash them directly on the griddle until smooth and creamy. Season with salt and keep warm.

7. 7

   Add the marinated asada to the griddle. Cook for 3–4 minutes per side, chopping as it cooks, until browned with crispy edges while remaining juicy.

8. 8

   To assemble each sope, spread a layer of refried peruano beans, then top with the asada, lettuce, onion, cotija cheese, sour cream, and salsa.

9. 9

   Serve immediately while everything is hot and crispy.