Recipe for picadillo sopes

It's not that it's a difficult recipe, it's just that there are a couple of things that nobody tells you and that make all the difference.

This recipe takes them into account. We've swapped the thick refried beans for a lighter bean cream that acts as a base without soaking the dough.

The result is a sope with the perfect texture: crispy on the outside, soft on the inside, with a well-seasoned filling that stays put. Perfect for a family dinner or when you want to make something familiar but truly impressive.

How to make picadillo sopes

• 1 h
• 400 Kcal
• 500 g of corn dough from a tortilla factory or prepared with precooked corn flour
• 1 1/2 cups warm water, adjust according to the dough
• 1/2 teaspoon of salt
• Enough vegetable oil for frying
• 400g of 80/20 ground beef for better flavor
• 1 large potato, peeled and cut into 5mm cubes
• 1 carrot, peeled and cut into 5 mm cubes
• 2 ripe tomatoes blended with a piece of onion and a clove of garlic
• Salt and pepper to taste
• 1 tablespoon of oil
• 2 cups of cooked black or pinto beans with their broth
• 1/4 cup sour cream or evaporated milk
• 1 chipotle pepper in adobo (optional)
• 1/4 of a white onion
• 150g of fresh cheese or crumbled Cotija cheese
• 1 cup of finely chopped lettuce
• Sour cream to taste
• Hot sauce to taste
• Start with the picadillo. Heat a tablespoon of oil in a large skillet and cook the ground beef until it changes color. Add the potato and carrot. Cook for 5 minutes over medium heat.
• Pour the blended tomatoes over the meat. Season with salt and pepper. Cover and cook over low heat for 15 minutes, or until the vegetables are tender and the liquid has almost completely reduced. The picadillo should be dry.
• For the bean cream, blend the beans with their broth, onion, chipotle pepper and sour cream until you get a completely smooth mixture.
• Pour the mixture into a small saucepan with a little oil and cook over medium-low heat for 10 minutes, stirring constantly. It should thicken until you can see the bottom of the pan when you run a spoon through it. Keep warm.
• Prepare the dough by mixing it with the warm water and salt. Knead until it no longer sticks to your hands and feels elastic. If it cracks when pressed, it needs a little more water.
• Form balls of dough the size of a golf ball. Flatten them lightly with a tortilla press or a flat plate until they are 1 cm thick.
• Cook the discs on a hot griddle or pan for 2 minutes on each side.
• Remove from the heat and, while still hot, pinch the edges with your fingers to form a small wall around the disc. Be careful not to burn yourself; you can use a napkin.
• Heat plenty of oil in a frying pan and lightly fry the sopes on both sides until golden brown but not hard. Drain on paper towels.
• To assemble, spread a generous layer of bean cream on the base of the sope. Add two tablespoons of picadillo, some lettuce, crumbled cheese, and finish with a dollop of sour cream.

Practical tips and tricks for picadillo sopes

• To prevent the dough from cracking, use warm water instead of cold when hydrating it. The heat helps the cornstarch become more workable.
• If the filling is too juicy at the end of cooking, remove the lid and turn up the heat for the last 3 minutes. A soggy base will cause the sope dough to break instantly.
• Pass the bean cream through a fine sieve after blending. This ensures that velvety, restaurant-quality texture and removes any bits of bean skin.
• Pinch the sopes as soon as they come off the griddle. If you wait for them to cool, the dough will harden and break when you try to shape them.
• If you prefer a lighter version, you can skip the step of frying the sopes and simply cook them on a griddle with a little cooking spray.

A healthy variation of sopes made in an air fryer

With the help of an air fryer you can achieve crispy sopes without submerging them in oil.

Once you have shaped and pinched the sopes after cooking them on the griddle, lightly brush them with vegetable oil on both sides. Place them in the air fryer basket at 180°C (350°F) for 6 to 8 minutes.

They will be golden and firm, ready to receive the bean cream and the picadillo without adding extra fats.

What to serve with your picadillo sopes

• A green salsa made with tomatillos and serrano chiles provides the necessary acidity to balance the fat in the meat.
• Hibiscus or lemon water with chia seeds to refresh the palate between bites.
• A few slices of ripe avocado placed just before serving.

How to store and reheat

If you have leftover ingredients, store each component separately in airtight containers in the refrigerator. The picadillo and bean cream will keep for up to 4 days, while the cooked but unfried sopes will keep for 2 days. Freezing the assembled sopes is not recommended because the dough will lose its texture.

To reheat sopes, it's best to use a griddle or skillet over low heat so they regain their firmness. Avoid using a microwave for the dough, as it will make it tough or too soft. The picadillo and bean cream can be heated on the stovetop with a splash of water or broth if they've thickened too much in the refrigerator.

Frequently Asked Questions (FAQs)

) How to prevent the bean cream from running off the sope?

The secret is in the reduction on the stovetop after blending. You must cook it over low heat until the excess water evaporates and it has the consistency of a thick ointment that holds its shape when served.

What to do if the dough breaks when you pinch the edge?

This happens because the dough has cooled down or is too dry. Keep the cooked discs under a damp kitchen towel and pinch them immediately after removing them from the heat. If the dough is dry, add a teaspoon of warm water and knead it again before shaping the discs.

How to prevent the picadillo from making the base of the sope soggy?

Make sure the picadillo is "dry," meaning the tomato sauce has reduced to form a thick coating over the meat and vegetables. Additionally, the bean cream layer acts as a protective barrier for the filling.

Yes, you can cook the discs on a griddle and pinch them a few hours beforehand. Store them well covered so they don't dry out, and give them a final fry just before serving so they're hot and crispy.

What type of cheese is best for this recipe?

Fresh cheese is traditional for its mild flavor, but if you're looking for something more intense, Cotija cheese adds a salty touch that really highlights the flavor of the picadillo and the bean cream.