Photo by Fresh Avocados - Love One Today This dish is perfect for tailgating!
Sliced avocados make for a rich and tasty topping to mini sopes filled with sautéed carne asada, black beans and queso fresco!
Find more great avocado recipes at Fresh Avocados - Love One Today.
Ingredients
- 1/2 pound flank steak or skirt steak
- 1-1/2 teaspoons salt divided
- 1/2 teaspoon ground pepper
- 1 clove garlic smashed
- 2 tablespoons jalapeño minced
- 1 tablespoon lime juice
- 2 cups masa harina
- 1-1/3 cups water
- 1 can (15 oz) black beans drained and warmed
- 1 cup pico de Gallo homemade or store bought
- 1 hass avocado Ripe, fresh, pitted, peeled and thinly sliced
- 1/2 cup queso fresco crumbled
- cilantro sprigs for garnish
- Lime wedges for garnish
Directions
- Sprinkle steak with 1/2 teaspoon salt and pepper; rub with the garlic, jalapeño and lime juice. Refrigerate for up to 4 hours.
- In a medium bowl, combine masa and 1 teaspoon salt. Add water and knead until mixture comes together. Divide dough evenly into 16 pieces. Using wet hands, press pieces of dough into 3 1/2-inch circles.
- Heat a large skillet or comal over medium heat. Add sopes and cook for 6 minutes, turning once, until golden brown. Remove from heat and place in warm oven.
- Preheat an outdoor grill or stove top grill pan over medium-high heat. Add steak and cook until well browned, about 5 minutes. Turn and continue cooking until desired doneness is reached.
- Transfer steak to cutting board and let rest 5 minutes. Thinly slice steak in strips then dice into 1/2-inch pieces.
- Top sopes with steak, black beans, pico de gallo, avocado and queso fresco, dividing evenly. Garnish with cilantro and lime if desired.
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