Sopes de Carne Deshebrada (Corn Masa Cakes with Shredded Beef)
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Ingredients
- 300 g masa harina
- 500 g braising beef, diced
- 400 ml beef stock
- 200 g black beans
- 80 g iceberg lettuce, shredded
- 60 ml soured cream
- 4 tbsp sunflower oil, for frying
Nutrition (per serving)
- Calories
- 688 kcal
- Protein
- 35.7 g
- Carbohydrate
- 64.3 g
- of which sugars
- 2 g
- Fat
- 29.9 g
- of which saturates
- 8.1 g
- Fibre
- 7.4 g
- Salt
- 1.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Simmer the braising beef in the beef stock, covered, for 35 minutes until tender, then shred with two forks.
- 2
Mix the masa harina with 220ml warm water to make a soft dough, then divide into 8 balls and flatten into thick discs.
- 3
Fry the discs in the sunflower oil for 2-3 minutes a side until golden, then pinch up the edges while still warm.
- 4
Mash the black beans with a splash of water and warm through.
- 5
Spread the beans over each sope, top with the shredded beef and lettuce, and finish with soured cream.
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