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–+ servings
Sopes de Picadillo on a blue Mexican platter

Sopes de Picadillo

by Gemma Aguayo-Murphy
Sopes de Picadillo are deliciously crispy-golden sopes, topped with perfectly creamy refried beans and savory picadillo. This hearty, comforting Mexican dish has incredible flavor and is perfect for lunch, dinner or gatherings.
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Course Main Course
Cuisine Mexican
Servings 12
Calories 272 kcal

Equipment

  • cast-iron skillet or pan
  • Comal or flat griddle
  • Tortilla press or a plate or heavy, flat-bottomed pan
  • Frying pan
  • Tongs

Ingredients
  

Picadillo

  • 1 pound ground beef
  • ¼ white onion, diced
  • 2 diced garlic cloves
  • 1 diced Roma tomato
  • 1 teaspoon kosher salt (plus more to taste)
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon ground cumin
  • 2 medium potatoes, peeled and diced into ¼" cubes
  • 3 carrots, diced into ¼" cubes
  • ½ cup hot water
  • ½ cup chicken or beef broth
  • ¼ cup tomato sauce

Sope Shells

  • 2 cups masa harina
  • 2 cups warm water
  • pinch of salt (optional)
  • oil for frying

Beans

  • 3 cups warm refried beans

Garnishes

Instructions
 

Prepare Picadillo

  • Brown ground beef in a cast-iron skillet or pan over medium-high heat. Use the back of a wooden spoon to break up the meat.
  • When almost completely browned, add onion and garlic and let them cook until translucent and aromatic, add tomatoes and cook for another minute.
  • Season with salt, pepper and cumin and add diced potatoes, carrots, broth and water and mix together. Turn heat to medium-low, cover and allow the liquid to cook down for about 8-10 minutes.
  • Once most of the liquid is consumed, test the potatoes with a fork. If they are fork-tender move onto the next step, if not, cover and cook for another 1-2 minutes.
  • Mix in the tomato sauce, cook for another minute and turn off heat. Taste and adjust seasoning if needed.
  • Cover, remove from heat, and set aside.

Prepare Sopes

  • Add the masa harina and salt to a mixing bowl. Add warm water and knead the dough until it is pliable and moist, but not sticky.
  • Line both sides of a tortilla press (or the bottom of a plate) with two sheets of plastic (like from a ziplock bag) or parchment paper.
  • Divide the dough into golf-ball sized portions and use the tortilla press (or bottom of a plate) to create thick tortillas, about ¼"- ½" thick and about 4" - 4 ½" in diameter.
  • Cook the tortillas on a hot comal or skillet, remove from heat and pinch all around the edges to create short raised ridges.
  • In a medium to large frying pan or cast-iron skillet, pour in enough cooking oil to cover the bottom of the pan with about ¼ inch of oil.
  • Once the oil is hot, gently place 2-3 sope shells into the hot oil. Fry for about 1-2 minutes on each side, until they turn golden-brown and crispy.
  • Place the fried sopes on a paper towel-lined plate or wire cooling rack to drain any excess oil.

Assemble Sopes

  • Spread a spoonful of the refried beans on each sope.
  • Top the beans with a couple of spoonfuls of the picadillo.
  • Garnish with desired toppings such as shredded lettuce, tomatoes, shredded or crumbled cheese, avocado, sour cream, salsa or sautéed jalapeño slices.
  • Serve immediately.

Notes

Check out each of the following individual blog posts for more detailed information about each recipe:
For a speedier process, make the picadillo and refried beans ahead of time. You can store them in airtight containers in the refrigerator and reheat when ready to use.

Nutrition

Serving: 1 servingCalories: 272kcalCarbohydrates: 33.1gProtein: 16.4gFat: 8.4gSaturated Fat: 2.7gCholesterol: 39mgSodium: 686mgPotassium: 625mgFiber: 6.9gSugar: 2.2gCalcium: 64mgIron: 4mg
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