Sopes de Picadillo
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Unrated
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Servings
12
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Calories
272 kcal
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Course
Main Course
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Cuisine
Mexican
Sopes de Picadillo
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Sopes de Picadillo are deliciously crispy-golden sopes, topped with perfectly creamy refried beans and savory picadillo. This hearty, comforting Mexican dish has incredible flavor and is perfect for lunch, dinner or gatherings.
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Ingredients
Picadillo
- 1 pound ground beef
- ¼ white onion, diced
- 2 diced garlic cloves
- 1 Diced Roma tomato
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon ground black pepper
- ⅛ teaspoon ground cumin
- 2 medium potatoes, peeled and diced into ¼" cubes
- 3 carrots, diced into ¼" cubes
- ½ cup hot water
- ½ cup chicken or beef broth
- ¼ cup tomato sauce
Sope Shells
- 2 cups masa harina
- 2 cups warm water
- pinch of salt (optional)
- oil for frying
Beans
- 3 cups warm refried beans
Garnishes
Instructions
Prepare Picadillo
- Brown ground beef in a cast-iron skillet or pan over medium-high heat. Use the back of a wooden spoon to break up the meat.
- When almost completely browned, add onion and garlic and let them cook until translucent and aromatic, add tomatoes and cook for another minute.
- Season with salt, pepper and cumin and add diced potatoes, carrots, broth and water and mix together. Turn heat to medium-low, cover and allow the liquid to cook down for about 8-10 minutes.
- Once most of the liquid is consumed, test the potatoes with a fork. If they are fork-tender move onto the next step, if not, cover and cook for another 1-2 minutes.
- Mix in the tomato sauce, cook for another minute and turn off heat. Taste and adjust seasoning if needed.
- Cover, remove from heat, and set aside.
Prepare Sopes
- Add the masa harina and salt to a mixing bowl. Add warm water and knead the dough until it is pliable and moist, but not sticky.
- Line both sides of a tortilla press (or the bottom of a plate) with two sheets of plastic (like from a ziplock bag) or parchment paper.
- Divide the dough into golf-ball sized portions and use the tortilla press (or bottom of a plate) to create thick tortillas, about ¼"- ½" thick and about 4" - 4 ½" in diameter.
- Cook the tortillas on a hot comal or skillet, remove from heat and pinch all around the edges to create short raised ridges.
- In a medium to large frying pan or cast-iron skillet, pour in enough cooking oil to cover the bottom of the pan with about ¼ inch of oil.
- Once the oil is hot, gently place 2-3 sope shells into the hot oil. Fry for about 1-2 minutes on each side, until they turn golden-brown and crispy.
- Place the fried sopes on a paper towel-lined plate or wire cooling rack to drain any excess oil.
Assemble Sopes
- Spread a spoonful of the refried beans on each sope.
- Top the beans with a couple of spoonfuls of the picadillo.
- Garnish with desired toppings such as shredded lettuce, tomatoes, shredded or crumbled cheese, avocado, sour cream, salsa or sautéed jalapeño slices.
- Serve immediately.
Notes
- Check out each of the following individual blog posts for more detailed information about each recipe:
- For a speedier process, make the picadillo and refried beans ahead of time. You can store them in airtight containers in the refrigerator and reheat when ready to use.
- Picadillo con Papas
- Frijoles Refritos (Refried Beans)
- Mexican Sopes Recipe
Nutrition Information
Show Details
Serving
1 serving
Calories
272kcal
(14%)
Carbohydrates
33.1g
(11%)
Protein
16.4g
(33%)
Fat
8.4g
(13%)
Saturated Fat
2.7g
(14%)
Cholesterol
39mg
(13%)
Sodium
686mg
(29%)
Potassium
625mg
(18%)
Fiber
6.9g
(28%)
Sugar
2.2g
(4%)
Calcium
64mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 272kcal | 14% |
| Carbohydrates | 33.1g | 11% |
| Protein | 16.4g | 33% |
| Fat | 8.4g | 13% |
| Saturated Fat | 2.7g | 14% |
| Cholesterol | 39mg | 13% |
| Sodium | 686mg | 29% |
| Potassium | 625mg | 13% |
| Fiber | 6.9g | 28% |
| Sugar | 2.2g | 4% |
| Calcium | 64mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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