I’m sure we all have a dish that makes us feel at home and brings us many cosy memories and makes us feel nostalgic when you are miles away.
Well, for me, Sopes Estilo Sinaloa is that dish. Every time I smell those delicious Sopes aromas, makes me think about my mummy. For me, she is the woman that makes the best Sopes in the whole wide world, because when she cooks them, she always makes them with love, even though they take a while to make!
First let me tell you a little bit about my mum so you get an idea why these sopes are so special. My mum comes from a family of fourteen children, yes! You read right! One, four! Fourteen! Catorce! And she is one of the eldest. She is a very nice lady that never gets tired and is always smiling.
Her lovely family is a very traditional Mexican family, you know, where all the ladies know how to cook extremely well, so all my other six aunties are excellent Mexican cooks and that makes me feel very proud!
In the Zazueta’s family there is always someone in the kitchen cooking. When I was a child we always used to go to Culiacan, where my mum’s family lives to spend our holidays there and I used to have so much fun with all my cousins, I had the best childhood memories ever. My Mexican food memories are my aunties cooking something very yummy in the kitchen and then we would take turns on the table to eat, first the children then the adults. Honestly, we didn’t need to invite anybody to have a party, because our family is so big that only with us my grandma’s house used to get packed.
I love everything my mummy cooks, for me she is a brilliant cook because she always cooks from the heart, so all the food she makes tastes delicious, so thanks to my amazing mother and father I have so many lovely and unforgettable Mexican food memories.
Prep 45 min approx
Cook 30 min approx
To cook the meat and make the consomme
- 300 gr one piece of beef skirt
- 1 piece of bone
- 2 medium tomatoes cut in half
- 1 medium onion cut in half
- 1 garlic
- 1 tbsp tomato purée
- Salt to taste
- Pinch pepper
- Pinch dried oregano
- 1 litre water
- 2 medium white potatoes
For the sopes
- 500 gr maseca or nixtamalized corn flour
- 500 ml warm water or more if needed
- Salt to taste
- 1/2 tsp garlic powder (optional)
- 1/2 onion finely very finely chopped
- 1 small iceberg lettuce shredded
- 2 medium carrots peeled and grated
- 7 radishes cut in thin slices
- 1/2 cucumber peeled, deseeded and cut in thin half moons
- 1 ripe avocado cut in thin slices
- 100 gr fresh cheese or feta cheese crumbled
- 50 gr sour cream mixed and add a pinch of salt
- 1 red onion shredded thinly and pickled with lime and salt
- Spicy salsa of your choice
Making the shredded beef and potato filling
Put the meat, bone, tomatoes, onion, garlic, salt and water in a casserole dish, cook for 25 min, then take the piece of meat out and wait for it to cool down and shred the beef into thinly strings and chop them, set aside. Leave the broth with the tomato, onion and garlic on the side to make it into a consomme later.
At the same time put the two potatoes in a sauce pan to cook with skin on, until the potatoes are cooked all through, set aside and when they are cool, mashed them and mix them with the shredded beef, add salt to taste and set aside.
Preparing the consomme
Put some of the broth in a blender with the tomatoes, onion and garlic, blend, put this broth back to the casserole dish and add the tomato purée, salt if needed and oregano, boil for 15 min and then discard the bone.
Making the masa for sopes and preparing the sopes (patties)
In a large salad bowl put the maseca, add the salt, chopped onion and garlic powder and start adding the water bit by bit, mix until you get the consistency of a dough. Work the dough until it feels moist but it keeps a shape, remember you are going to do some small patties with the dough, so if it too loose the patties won’t keep its shape but the same thing will happen if the dough is too dry.
After you get the right dough consistency, heat a large pan and start making patties the size of 15 cm diameter and 1 cm thick, put each pattie on the hot pan and cook on each side for about 5 min or until they look firm and cooked.
Then pinch then edges all around making it like a little tortilla plate.
How to pickled the red onion
First wash the shredded red onion and then put it in a bowl and add 1/2 tsp of salt and the juice of a lime. Leave to pickle for 15 min and wash again, then add a bit of lime and it is ready.
Making the sopes to be eaten
On a plate put the patties then on top put the beef and potato filling, then some shredded lettuce, then grated carrot, 2 avocado slices, 3 cucumber slices, 4 radish slices, some fresh cheese crumbled, some sour cream and at the end some pickled onion. Add some salsa if you want some heat on your sopes. Serve the consomme in a separate cup. Some people like to add the some consomme to each sope or other people, like me, add all the consomme at once.