Bex’s Sopes de Carne Asada with 3 Salsas & Lime Crema
- November 2021
- By Bex Streeper
- Recipe from Mexico
These handsome sopes with grilled carne asada and three salsas—red with guajillos and anchos; green with serranos, Anaheims and poblanos; and red with roasted tomatoes and chile de árbol—are designed to impress. They are the result of a weekend of cooking at its most delicioso for one of our favorite Mexican-food home cooks, Bex Streeper.
Bex made these sopes as a special treat for her mother-in-law, whom she adores. “Yonnie has never had sopes,” she says. So on a recent Sunday, she made these carne asada treats from scratch and took her suegra on ”an aventura to deliciousness.”
“I enjoy taking mi familia on a viaje to México,” says Bex, who is half Puerto Rican and married into a Mexican family. Many of her recipes represent the best of both familia food traditions.
What Are Sopes?
A sope is a chunky tortilla with a raised edge. Each one is round and about ½-inch thick, looking like a masa small plate that curves up. Sopes are typically fried: making them crisp and textured on the outside, fresh and soft inside. (You can also bake them: put your sopes in a 400° oven for about 5 minutes, until they lightly brown and stiffen.)
Sopes are yet one more masa delivery system for your favorite Mexican dishes and ingredients. In this case: carne asada, two types of red salsa, one green salsa, refried beans (make from scratch or open a can—your choice: no judgment). Top with your choice of traditional garnishes, like: crumbled queso fresco, minced white onion, cilantro, finely shredded cabbage, thin-sliced radishes, and avocado.
Our cocinera Bex calls for using adding an extra zing with “lime-kissed crema.” She mixes lime zest and freshly squeezed lime juice to tangy Mexican crema, serving up a flavor profile we pretty much live for here at Familia Kitchen.
You can buy sopes premade in packages of 10 at your local Mexican grocery and all you have to do is fry or bake them. Or you can make them from scratch, as Bex does, with masa harina—the same nixtamalized corn flour used for tortillas—and a little water, salt and oil.
A Recipe with 7 Layers of Delicioso
The recipe below looks long—don’t let that scare you. It just includes a lot of simple elements: sopes, grilled onions, salsas, garnishes. Here is the CliffNotes version:
How to Build Bex’s Carne Asada Sopes
- Make the sopes from scratch or buy them premade from your local Latino market.
- Spread a spoonful of refried beans, find the recipe here or open a can.
- Add the grilled carne asada, recipe follows
- Layer with your choice of salsas: one, two or all three. Up to you! Your tres options are: red salsa with guajillos and anchos, recipe follows; salsa verde with serranos, Anaheims and poblanos, recipe follows; and red salsa with roasted tomato and chile de árbol salsa, recipe follows.
- Drizzle with lime crema, recipe follows.
- Garnish as you please. Bex calls for crumbled queso fresco and fresh cilantro (though we will probably add finely shredded cabbage, a hint of minced onion, and a thin slice or two of avocado).
- Serve with grilled green onions and bowls of all three salsas. We also recommend drinking the remainder of the beer used in your marinade. Because: cold Mexican beer and carne asada are best friends.
For more of Bex’s family-famous Mexican recipes, try her shrimp ceviche, pico de gallo and guacamole.
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