Baked Sopes with Skirt Steak and Black Beans

Living so close to the Mexican border you would think you would get more authentic Mexican food, but we really don’t.  We get a lot of really yummy Tex-Mex, the fusion of Mexican flavors with Southwestern ingredients and traditional cowboy cooking methods.

Sopes with Black Beans and Skirt Steak

There are times, however, when I crave the food of Mexico.  In particular the fried corn cakes called sopes.  The traditional method for making these involves, as I understand it, griddling then frying the cakes.  I’ve had them and they are lovely.

Sopes with Black Beans and Skirt Steak

So, the is the point where you ask, “But Kelly, you say you wanted sopes, but you baked yours!  Why?”  Well, I wanted sopes but I did not want to heat oil in the house.  Also, and this is a vanity issue – I did not want to eat a fried corn cake for a week night dinner.  So, the baked sope was the perfect solution.  This recipe is adapted from one by Rick Bayless in the book Salsas That Cook.   These sopes are crisp, light, toasty, and they have a nice round corn flavor.  They make the perfect base for all manner of toppings.

Baked Sopes with Skirt Steak and Black Beans     Serves 4 as main dish, 12 as appetizers
Sope dough adapted from Rick Bayless

For the Sopes:
1 1/4 cup masa harina
2/3 cup hot water
3 tablespoons lard or vegetable shortening
1 teaspoon baking powder
1/4 teaspoon salt
1 egg

For the Black Beans:
2 slices of thick cut bacon, chopped
1/2 cup chopped onion
1 clove garlic, minced
1 teaspoon cumin
1/2 teaspoon coriander
1 chipotle pepper in adobo, chopped fine
1 can chicken broth
1/2 can Rotel tomatoes, drained (or 1/3 cup diced tomatoes and 2 tablespoons diced green chilies)
1 can black beans, drained
2 tablespoons cilantro leaves
Salt and pepper

For the Steak:
1 tablespoon adobo sauce (from a can of chipotles)
2 tablespoons olive oil
2 teaspoons cumin
1 teaspoon coriander
1 clove garlic, minced fine
1/8 teaspoon cinnamon
1 pound of skirt steak, trimmed of silver skin and excess fat
Salt and pepper

Additional Toppings:
Fresh sliced avocado
Queso fresco
Shredded lettuce
Fresh cilantro

Begin by marinating the steak.

Sopes with Black Beans and Skirt Steak  Sopes with Black Beans and Skirt Steak Sopes with Black Beans and Skirt Steak

In a plastic bag combine the adobo, olive oil, cumin, coriander, garlic, and cinnamon.  Mix well.  Add the steak and seal the bak, pressing out the excess air.  Massage the paste into the meat.  Refrigerate the steak for at least an hour, but no more than four hours.

While the steak marinates prepare the black beans.

Sopes with Black Beans and Skirt Steak Sopes with Black Beans and Skirt Steak Sopes with Black Beans and Skirt Steak Sopes with Black Beans and Skirt Steak Sopes with Black Beans and Skirt Steak

In a sauce pan over medium heat cook the bacon until crisp.  Add the onion and cook until soft, about five minutes.  Add the garlic, rotel tomatoes, cumin, and coriander and cook for thirty seconds.  Add the chipotle pepper, chicken broth, cilantro, and black beans.

Bring the beans to a boil then reduce to a simmer.  Let cook until the liquid has reduced by half, about an hour.

Sopes with Black Beans and Skirt Steak

Pour the beans into a blender and pulse until the beans are broken up, but not completely smooth.  Return to the pot, season with salt and pepper, and simmer on medium low for an additional thirty minutes.

To prepare the sopes combine all the ingredients in a medium size bowl.  Mix well and cover with plastic wrap for fifteen minutes.

Heat the oven to 375F and spray a baking sheet with non-stick spray

Sopes with Black Beans and Skirt Steak Sopes with Black Beans and Skirt Steak Sopes with Black Beans and Skirt Steak

Once rested form the dough into 8 (or 12) equal size balls.  Press into a disk that is about 1/4″ thick.  Pinch up the sides to form a shallow cup.   Place on the prepared sheet while you prepare the rest of the sopes.

Bake for 20 to 25 minutes, or until the bottoms are golden brown and they feel firm.

Sopes with Black Beans and Skirt Steak Sopes with Black Beans and Skirt Steak

While the sopes bake cook the steak.  Heat a skillet to medium high heat.  Pull the steak from the marinade and cut in half.  Season well with salt and pepper.  Once the pan is hot add a tablespoon of vegetable oil and cook the steak until it reaches your preferred level of doneness.  I cooked mine for three minutes per side for medium-rare.

Let the steak rest until foil for ten minutes before slicing.

 Sopes with Black Beans and Skirt Steak  

To assemble the sopes spoon a layer of beans into the sope, top with lettuce, avocado, a few slices of steak, and crumbled queso fresco.  Garnish with fresh cilantro leaves.

Sopes with Black Beans and Skirt Steak

© 2009, Evil Shenanigans. All rights reserved.

Author: Kelly

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  • Jessie

    yummmm! lots of great ingredients and flavors in this dish, when I can come over and have some?

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  • Jen @ My Kitchen Addiction

    Yum – looks amazing! I love Mexican food… I will have to give the sopes a try.

  • jenn (Bread + Butter)

    I like the option of baking it. Definitely goes well with those who are trying to avoid frying stuff.

    Looks really good. I should have this for dinner instead.

  • Carrie

    This looks like such a unique and great supper. I love the idea of baking the sopes…they look so good!

  • Nutmeg Nanny

    Yum! This looks great:)

  • Alta

    See, these fall under the category of “evil”, baked or not. Why? Because a little tasty sope like this? I would eat too many of them! I love everything about this – the sope, the black beans with chipotle, the skirt steak with a touch of cinnamon, yum!

  • Paula

    Mmmm those look fantastic. I just happen to have some flank steak…think I know what I’ll be making!!!

  • Noelle

    So glad to see that there is an option for baked sopes. I featured sopes on my blog as well but I fried them I like your recipe and am flagging for later use! Thanks!

  • Alex

    Found this post browsing recipes for oven-baked sopes. This looks absolutely delicious, and I may just give it a try sometime this week. Great job!

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