Sopes Con Cecina Recipe
This recipe guides you through making traditional Sopes Con Cecina, featuring thick, crispy masa cakes topped with savory cecina (cured beef), a vibrant homemade salsa verde, fresh queso fresco, and creamy Mexican crema. It's a hearty and flavorful Mexican dish, perfect for a satisfying meal.
Equipment
- 1 Large Mixing Bowl
- 1 Heavy-Bottomed Skillet or Frying Pan
- 1 Blender or Food Processor
- 1 Small Saucepan
- 1 Tortilla Press (Optional, but recommended for consistent sopes)
Ingredients
Main
- Sopes:
- 1-1/2 cups masa harina corn tortilla flour
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1 cup water
- 1 egg beaten
- 1/4 cup lard can sub shortening, melted
- Vegetable oil for frying
- Simple salsa verde :
- 4-5 tomatillos husks removed and rinsed clean
- 1 jalapeno pepper stem removed
- 1/2 white onion chopped
- 2-3 garlic cloves minced
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- Toppings:
- 1/3 cup casero queso fresco
- 6 tablespoons mexican crema
- 1-1/2 lbs cecina
- Refried beans and rice optional
Instructions
- Prepare the Simple Salsa Verde: Roast tomatillos and jalapeno until charred. Blend with chopped white onion, minced garlic cloves, cumin, and salt until smooth. Transfer to a small saucepan and simmer gently for 5-7 minutes, then set aside.
- Make the Sopes Dough: In a large mixing bowl, combine masa harina, flour, and salt.
- Combine Wet and Dry Sopes Ingredients: In a separate bowl, whisk together water, beaten egg, and melted lard. Gradually add this wet mixture to the dry ingredients, mixing with your hands until a soft, pliable dough forms. Knead gently for 1-2 minutes.
- Form and Partially Cook Sopes: Divide the dough into 12 equal balls. Using a tortilla press (lined with plastic for easy release) or your hands, flatten each ball into a thick, approximately 4-5 inch diameter tortilla. Cook each sopes on a lightly greased hot griddle or comal for 1-2 minutes per side, until lightly cooked but still pliable.
- Create the Sopes Rim: While still warm, carefully pinch and shape the edges of each sopes to form a raised border or rim, which will hold the toppings.
- Fry the Sopes: Heat about 1 inch of vegetable oil in a heavy-bottomed skillet over medium-high heat. Fry the shaped sopes for 2-3 minutes per side, until golden brown and crispy. Remove and drain on paper towels.
- Cook the Cecina: In the same skillet (drain excess oil if necessary), cook the cecina over medium-high heat until lightly browned and cooked through, about 2-3 minutes per side. Slice the cooked cecina into bite-sized pieces.
- Assemble the Sopes: Spread a thin layer of refried beans (if using) on each warm sopes.
- Add Toppings: Top each sopes with a generous portion of the cooked cecina, a spoonful of the simple salsa verde, crumbled casero queso fresco, and a drizzle of Mexican crema.
- Serve: Serve the Sopes Con Cecina immediately, optionally alongside rice.
Notes
1. Masa Consistency: The key to great sopes is a pliable, soft masa dough. If it's too dry, add a tiny bit more water; if too sticky, a little more masa harina. The egg and lard contribute to a richer flavor and a slightly crisper exterior when fried. Do not over-knead. 2. Shaping Sopes: Pinching the rim while the sopes are still warm and pliable from the griddle is crucial for creating the perfect border to hold your toppings. 3. Frying: Ensure your oil is hot enough to crisp the sopes without making them greasy. Fry in batches to avoid crowding the pan, which can lower the oil temperature. 4. Salsa: Roasting the tomatillos and jalapeno enhances the depth of flavor in the salsa verde. Adjust the jalapeno quantity to your preferred spice level. 5. Cecina: Cecina cooks quickly; be careful not to overcook it, as it can dry out.