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Best Easy Sopes de Bistec Recipe

Name: Best Easy Sopes de Bistec Recipe
Total time: 50 min
Yield: 180 g
Ingredients: masa harina 2 cups; warm water 1.25 cups; canola oil 0.25 cup; flank steak 1 lb; refried black beans 1 cup; queso fresco 0.5 cup; shredded lettuce 1 cup; roma tomato 1 piece; kosher salt 1 tsp; freshly ground black pepper 0.5 tsp; garlic powder 0.5 tsp; lime juice 2 tbsp; salsa verde 0.5 cup

Thick masa bases topped with grilled steak, beans, salsa, and fresh garnishes. These high protein, carnivore-approved sopes make a satisfying family appetizer or main course.

Cook 50 min Difficulty NORMAL 340 kcal

#high protein #carnivore #appetizer #Mexican #family meal

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Ingredients

Main ingredients

masa harina 2 cups
warm water 1.25 cups
canola oil 0.25 cup
flank steak 1 lb
refried black beans 1 cup
queso fresco 0.5 cup
shredded lettuce 1 cup
roma tomato 1 piece

Seasonings/Sauce

kosher salt 1 tsp
freshly ground black pepper 0.5 tsp
garlic powder 0.5 tsp
lime juice 2 tbsp
salsa verde 0.5 cup

Nutrition summary

Carbohydrates 37 g 43%

Protein 20 g 24%

Fat 12 g 33%

Serving size 180g

Cooking steps

1

In a mixing bowl, combine masa harina, warm water, and 1/2 tsp kosher salt. Mix until dough forms. Knead for 2 minutes until smooth and cover with a damp towel for 10 minutes.
2

Divide dough into 6 balls. Flatten each ball into a thick disk about 4 inches wide and 1/2 inch thick. Heat a griddle or skillet over medium-high heat and cook sopes 2 minutes per side. Immediately pinch the edges while warm to form a rim.
3

Heat canola oil in a skillet over medium. Fry each sope base for 1-2 minutes per side until golden and crisp. Drain on paper towels.
4

Season flank steak with remaining salt, pepper, garlic powder, and lime juice. Grill or pan-sear over high heat for 3-4 minutes per side for medium-rare. Rest 5 minutes, then slice thinly against the grain.
5

To assemble, spread refried black beans over each sope. Layer with steak slices, spoon over salsa verde, top with lettuce, diced tomato, and crumbled queso fresco. Serve immediately.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The core ingredient that defines Sopes de Bistec is masa harina, which forms the thick, signature base. Its earthy corn flavor and hearty texture provide the perfect foundation for steak and toppings. Grilled flank steak is essential as well, making the dish protein-rich and flavorful.

Q. Which toppings make the biggest difference in flavor?

Salsa verde and crumbled queso fresco are standout toppings in this recipe. Salsa verde adds a zesty freshness, while queso fresco brings a creamy, salty finish that balances the grilled beef and masa base.

Q. What's the most important cooking tip for sopes?

After griddling the masa disks, promptly pinching the edges while they're warm creates a rim that holds all the toppings. Proper frying in canola oil gives each sope a crisp exterior while keeping the inside tender—key for classic texture.

Q. How can I avoid dry or tough steak on my sopes?

To prevent tough steak, grill or sear the flank steak over high heat for just 3–4 minutes per side. Allow it to rest before slicing thinly against the grain. This ensures juicy, tender bites on each sope.

Q. How many calories and protein are in each serving?

Each serving of this Sopes de Bistec recipe contains about 340 kcal, with 20 grams of protein per 180g serving. This makes it a high protein, satisfying main dish compared to traditional vegetarian sopes.

Best Easy Sopes de Bistec Recipe

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