Go Back
three small thick golden masa sopes on an ordinary plate, each with a visibly pinched raised rim holding cooked ground-beef picadillo with tiny potato and carrot cubes, a little finely shredded iceberg lettuce and a thin spooning of crema, with no thin tostada shells, cheese, avocado, salsa bowl or garnish
Rachel Kim

Sopes de Picadillo

Make the masa bases thick enough to pinch a raised edge after their first griddle cook. That small rim is what holds the picadillo when the sopes come off the frying pan. The ground-beef topping has finely diced potato and carrot, so the vegetables need to finish tender before you start assembling. Keep the masa covered while shaping to prevent dry cracks around the edges. A second quick cook in shallow oil firms the bases without turning their centers brittle, leaving a crisp underside beneath the warm beef, cool lettuce and a measured spoonful of crema.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 cups masa harina for tortillas
  • 1 1/2 cups warm water plus 2 tbsp reserved if needed
  • 1/2 tsp fine salt for masa
  • 1 tbsp neutral oil for picadillo
  • 1 lb 90% lean ground beef
  • 1 small yellow onion finely diced
  • 1 small Yukon Gold potato about 5 oz, peeled and cut into 1/4-inch cubes
  • 1 small carrot peeled and cut into 1/4-inch cubes
  • 2 garlic cloves minced
  • 1 can 8 oz tomato sauce
  • 1/2 cup low-sodium beef broth
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 3/4 tsp fine salt for picadillo
  • 1/2 cup neutral oil for shallow frying
  • 1 cup finely shredded iceberg lettuce washed and dried
  • 1/4 cup Mexican crema

Method
 

  1. Mix masa harina, 1 1/2 cups warm water and masa salt into a soft dough. Knead for 2 minutes, adding reserved water a teaspoon at a time only if the dough cracks when pressed, then cover and rest for 15 minutes; resting is included in prep time.
  2. Heat picadillo oil in a skillet over medium-high heat. Brown beef and onion for 8 minutes until beef reaches 160°F. Drain excess fat, then stir in potato, carrot and garlic for 1 minute.
  3. Add tomato sauce, broth, cumin, oregano and picadillo salt. Cover partly and simmer for 15 to 18 minutes until potato and carrot are tender, then uncover for 2 minutes if needed so the topping is thick enough to spoon.
  4. Meanwhile, divide masa dough into 12 balls. Flatten each between sheets of plastic into a round about 3 inches wide and 1/3 inch thick, keeping unshaped dough covered.
  5. Heat a dry griddle over medium heat and cook rounds in 3 batches for about 2 minutes per side until their surfaces set with light brown spots. While each is still warm, use a clean towel to protect your fingers and pinch a raised rim around its top edge.
  6. Heat shallow-frying oil in a large skillet to 350°F. Fry shaped bases in 3 batches for 1 to 2 minutes per side until lightly golden and cooked through, then drain on a rack.
  7. Divide warm picadillo among the 12 sopes, add a little shredded lettuce and divide crema evenly over them. Serve 3 sopes per person immediately.