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Carne Asada Sopes with Avocado

How to make Mexican sopes with grilled steak and avocado.

5 from 6 reviews

Everything you need to know about making the BEST Mexican sopes! This easy sopes recipe is topped with grilled carne asada, ripe avocado, and queso fresco.

Scale

Ingredients

For the Carne Asada: 

1 1/2 pounds flank steak

3 cloves garlic, minced

Juice of 2 limes

1 (12-ounce) beer

For the Sopes: 

2 cups masa harina

1 teaspoon kosher salt

1 1/2-2 cups hot water

For the Toppings: 

2 ripe avocados

Crumbled queso fresco

Thinly sliced watermelon radishes

Thinly sliced red onion

Instructions

For the Carne Asada: 

Season the flank steak generously on all sides with salt and pepper. Place in a shallow baking dish. Sprinkle with garlic and squeeze the two limes over the steak. Pour beer over the top, cover and let marinate for at least 1 hour or up to 4 hours. 

For the Sopes: 

Combine masa harina and salt. Add 1 1/2 cups hot water and mix with a wooden spoon at first to combine, then squeeze water into the flour with your hands. Knead briefly. If dough seems crumbly and dry, add more hot water a little at a time. You don’t want it to be sticky, but it shouldn’t crack when you roll a piece into a ball. 

Heat a dry comal, cast iron skillet, or nonstick frying pan over medium-high heat.

Form a pool-ball sized piece of dough into a circle, then flatten into a 1/2-inch thick circle. Place dough directly on hot comal and cook, undisturbed until it forms a nice crust, about 2 minutes (turn heat down if it is burning or cooking too fast). Flip and cook other side about 2 minutes more. 

Remove from pan and pinch sides to form a rim. Flatten middle to make an even base. Repeat with remaining dough. 

To Finish: 

Heat a grill to medium-high heat. You can also cook the steak in a hot frying pan slicked with oil if you’d like. 

Remove steak from marinade and grill until done to your likeness, about 10 minutes for medium. Let rest 5 minutes then slice into thin, bite-sized pieces. 

Place sopes back over a hot comal (add a slick of oil if you want the bottom to crisp a bit) and let cook until nice and warm. 

Top with slices of steak and any toppings you’d like; avocado slices, watermelon radishes, Queso fresco, sliced red onion. I like to finish them with a drizzle of nice olive oil and a squeeze of lime. Enjoy!