Sopes de Asada

Ingredients

• 2 lbs. boneless chuck meat
• Carne asada seasoning
• Black pepper
• 2 cups of masa
• 1 3/4 cups of warm water
• Refried beans
• Lettuce
• Crema Mexicana
• Queso cotija
• Pickled red onions
• 1 serrano pepper
• 1 jalapeño
• 2 garlic cloves
• 13 tomatillos
• 1/2 cup water from where we boiled the vegetables

Instructions

1. Season the boneless chuck meat with carne asada seasoning and black pepper.
2. Cook the meat in a pan set to medium heat with some oil for about 25 minutes until browned.
3. For the salsa, boil 1 serrano pepper, 1 jalapeño, 2 garlic cloves, and 13 tomatillos in water until the tomatillos change color.
4. Remove the tomatillos after about 5 minutes and transfer everything to a blender.
5. Add 1/2 cup of the boiling water, a small bunch of cilantro, half an avocado, and salt to taste to the blender.
6. Blend until desired consistency is reached.
7. In a mixing bowl, combine 2 cups of masa with 1 3/4 cups of warm water and mix until well combined.
8. Use a tortilla press to form the sopes, making them slightly thick.
9. Cook the sopes on a skillet set to medium heat for about 2 minutes per side.
10. Pinch the sides of the sopes to form a border and fry them in oil for about 1 minute per side or until golden.
11. Assemble the sopes by adding refried beans, carne asada, lettuce, crema Mexicana, salsa, queso cotija, and pickled red onions.