Beef Sopes with Toppings

Step 1

Pour 2 cups masa harina and 1 teaspoon salt into a medium bowl.

Step 2

Pour 1.25 cups warm water into the bowl slowly while mixing with your hand until a soft, slightly sticky dough forms. It should feel like wet play-dough.

Step 3

Let the dough rest in the bowl, covered with a damp cloth, for 10 minutes so it absorbs the water fully.

Step 4

Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 1 minute.

Step 5

Add 1 pound ground beef to the hot skillet and break it apart with a wooden spoon into small crumbles as it cooks, stirring once every 30 seconds.

Step 6

Cook until no pink remains and the beef is light brown, about 5 minutes.

Step 7

Sprinkle 1 teaspoon cumin over the beef and stir until the spice coats everything evenly and smells fragrant, about 20 seconds.

Step 8

Remove the skillet from heat and set the cooked beef aside on a plate.

Step 9

Pinch off a golf ball–sized piece of dough (about 2 inches across) and roll it between your palms into a smooth ball.

Step 10

Flatten the ball into a thin disk about 1/8 inch thick and 3 inches wide on a clean work surface.

Step 11

Pinch the outer edge of the disk all the way around to create a raised ridge, like a shallow bowl. Set the sope on a plate and repeat with the remaining dough until you have 8 sopes.

Step 12

Pour 2 cups vegetable oil into a heavy-bottomed skillet and heat over medium-high heat until a small piece of dough sizzles immediately when dropped in, about 3 minutes.

Step 13

Carefully slide one sope into the hot oil and fry until the bottom turns golden brown and crispy, about 2 minutes, watching for the oil to bubble around the edges.

Step 14

Flip the sope over with a slotted spoon and fry the other side until golden brown, about 1 to 1.5 minutes.

Step 15

Lift the sope out with a slotted spoon and set it on a paper towel to drain. Repeat with the remaining sopes, working in batches so the oil stays hot.

Step 16

Warm the refried beans in a small pot over low heat, stirring occasionally, about 3 minutes.

Step 17

Spread 2 tablespoons warm refried beans onto the bottom of each sope, creating an even layer inside the cup.

Step 18

Spoon a portion of the cooked seasoned beef on top of the beans in each sope.

Step 19

Sprinkle 2 tablespoons shredded Mexican cheese blend over the beef in each sope.

Step 20

Top each sope with shredded lettuce, diced tomato, a drizzle of crema or sour cream, chopped white onion, and fresh cilantro.

Step 21

Serve the sopes immediately while they're still warm and crispy.