Lets Cook Mexican

Sopes Estilo Sinaloa (Sinaloa Style Sopes)

Sopes Estilo Sinaloa (Sinaloa Style Sopes)

For the sopes

  • 500 gr maseca or nixtamalized corn flour
  • 500 ml warm water or more if needed
  • Sal to taste
  • 1/2 tsp garlic powder (optional)
  • 1/2 onion finely very finely chopped

For the Shredded Beed

  • 500 gr beef brisket
  • 1 bone marrow
  • 2 tomatoes
  • 1/2 onion
  • 1 garlic clove
  • water
  • salt to taste

For the consome

  • Cooked vegetables from the brisket
  • 1 tbsp tomato pure
  • pinch of oregano
  • salt if needed

For the filling

  • The cooked beef shredded
  • 2 medium potatoes cooked
  • salt to taste

To garnish

  • 1 small iceberg lettuce shredded
  • 2 medium carrots peeled and grated
  • 7 radishes cut in thin slices
  • 1/2 cucumber peeled, seed off 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 1 hour or until the meat is very tender that if falls apart easily.

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 consommé

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 4 mm thick, put each patty on the hot pan and cook on each side for about 5 min flipping them from time to time, to avoid the sides to get dry. They are cooked when they look firm and cooked.

Then while they are hot, pinch then edges all around making it like a little tortilla plate.

How to pickle the red onion

First wash the shredded red onion and then put it in a bowl and add 1 tsp of salt and set aside for 10 min, then wash it through to get rid off the excess of salt and add the juice of a lime, pinch of salt and pinch of oregano.

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.



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