These sopes de asada are absolutely amazing! The combination of the tender and seasoned carne asada with the perfectly cooked masa base is a match made in heaven! The toppings add a burst of freshness and a delightful mix of textures.

Sopes de Asada are a specific variation of the traditional Mexican dish known as sopes which are a small thick tortilla with a small edge to contain a variety of toppings.

In this version, the sopes are topped with carne asada (grilled beef), refried beans, lettuce, pico de gallo, cheese, and salsa. They are popular in Mexico, often sold as antojito which are essentially Mexican street foods or appetizers.

You can make this easy recipe by cooking a small batch of grilled beef or using leftovers from my carne asada recipe.

Sopes de asada in a clay plate with salsa and lime wedges on the side.

Ingredients

  • Beef: The type of meat for carne asada is usually skirt steak or flank steak cut into thin slices.
  • Onions: I used white onions, sliced.
  • Seasoning: I love using my carne asada seasoning! If you prefer, use your favorite seasonings such as garlic, onion, cumin, pepper, chili powder, salt, etc.
  • Lime juice: To marinate the meat.
  • Olive oil: Or use your favorite vegetable oil.

For sopes

  • Sopes: I recommend making a fresh batch of my sopes recipe (with masa harina). Or, if you have a Mexican grocery store near you, you can find them there (usually sold in small batches of 10-20 pieces).
  • Beans: Refried beans are a must for this recipe, you can whip up a batch of frijoles refritos or use canned refried beans. If you use canned, make sure to reheat them a little bit before assembling your sopes de asada.
  • Guacamole: You’ll need avocados, tomatoes, onions, and jalapeños chilies to make a tasty guacamole.
  • Pico de gallo: Pico adds that tangy and slightly spicy flavor that goes perfectly with those sopes de asada.
  • Lettuce: I like to use iceberg lettuce, but any type works well for this recipe.
  • Cheese: Use queso fresco, queso cotija, or any cheese you prefer.
  • Salsa: You can use any salsa you prefer.

How to Make Sopes de Asada

Season the meat and onions generously with the asada seasoning or the spices you prefer. Drizzle with lime juice and toss for 1 minute.

Beef steaks and onions in a plate fully seasoned.

Top Tip: For the best flavor, allow the meat to marinate for at least 1 hour, or even better, overnight.

Oil a cast iron skillet or a grilling pan. Add the meat and onions in one layer.

Grill over medium-high heat until the meat is done to your desired level of tenderness and the onions are golden brown but still with a crunch.

Beef steaks and onions grilled on a pan.

Remove the meat from the pan and cut it into small pieces, then return to the pan and mix with the onions. Set aside covered.

Tip: If you want the meat to be a little juicy, add a splash of beef stock and cook for a couple of seconds.

Now, heat a bit of oil in a large frying pan and lightly fry the sopes on both sides. Place them on a plate lined with paper towels to remove excess oil.

Sopes already fried, placed on a plate lined with kitchen paper towels.

Spread a good spoonful of refried beans on each sope and top with grilled carne asada and onions.

Add shredded lettuce, pico de gallo, and guacamole on top. Finish with a good sprinkle of queso fresco.

Drizzle your favorite salsa and serve your sopes de asada immediately with your favorite drink.

Tips & Tricks

  • Don’t overcook: Since beef is thinly sliced, it cooks quickly. Aim for about 3-5 minutes per side, depending on the thickness of the slices, and monitor it closely to prevent overcooking.
  • Preparation: Prepare all your toppings and ingredients before cooking the meat. This way, you can assemble and serve the sopes while the carne asada is still warm and tender.
  • Assembling: When adding toppings, aim for a balance of flavors, textures, and colors. The toppings should complement the carne asada without overwhelming its hearty taste.
Close-up of a carne asada sope.

Make Ahead & Storage

Sopes de asada is one of my favorite 5 de Mayo potluck recipes! They are very easy to make ahead and bring to any gathering if you follow some simple steps:

  • If you use homemade sopes, make sure to have them ready 3-4 days before. You can keep them in the fridge, then fry them before heading to your potluck and wrap them with paper towels and foil to keep them warm.
  • You can also grill the asada and store it for 3-4 days. Then just reheat it with a splash of beef stock.
  • Make refried beans and salsas 2-3 days before. Guacamole can last also 2-3 days but I strongly recommend preparing it the same day you want to eat it.
  • Chop the lettuce and keep it in a jar with paper kitchen towels to absorb excess moisture and prevent it from oxidation.

FAQ

What are Mexican sopes made of?

Mexican sopes are made from masa, a type of dough made from nixtamalized corn flour. The dough is shaped into small, thick rounds and cooked until slightly crispy outside and soft and tender on the inside. The cooked masa rounds serve as a base for various toppings, creating a delicious and versatile dish.

What does sopes taste like?

A sope has a slightly nutty and earthy flavor similar to corn tortillas. The cooking process imparts also a subtle toasty taste to corn masa. Once toppings are added, the taste can range from mild to boldly spiced, depending on the ingredients used and personal preferences.

What Mexican dish is similar to sopes?

Gorditas are a Mexican dish similar to sopes, but they are split open to accommodate the fillings instead of placing them on top. Huaraches are also another dish very similar to sopes.

More Sopes Recipes

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Sopes de asada recipe.

Sopes de Asada

16 sopes
Those sopes de asada are topped with grilled beef, refried beans, lettuce, pico de gallo, and cheese, and drizzled with salsa. Enjoy as a whole meal or serve as a tasty appetizer or snack.
prep 30 minutes
cook 20 minutes
Marinating time 1 hour
total 1 hour 50 minutes

Ingredients 

  • 1 ½ pounds flank or skirt steak (cut into thin slices)
  • 2 Tablespoons carne asada seasoning (read notes)
  • 1 medium onion (sliced)
  • olive oil (as needed)
  • 1 lime (juice)

For sopes

  • 16 small sopes
  • 2 cups lettuce (shredded)
  • 1 cup refried beans
  • 1 ½ cups pico de gallo
  • queso fresco (or your favorite cheese)
  • 1 ½ cups guacamole
  • salsa
  • oil for frying (as needed)

Instructions
 

  • Place meat and onions on a plate and generously sprinkle with carne asada seasoning. Squeeze the juice of half a lime and toss for 1 minute.
  • Allow the beef to marinate for at least 1 hour or overnight.
  • Lightly oil a cast iron skillet or a grilling pan. Add the meat and onions in one layer.
  • Grill until the meat is done to your desired level of tenderness (read notes) and the onions are lightly golden but still with a crunch.
  • Remove the meat from the pan and cut it into small pieces. Return to the pan and mix with the onions. Set aside.
  • Heat a bit of oil in a large frying pan and lightly fry the sopes on both sides. Place them on a plate lined with paper towels to remove excess oil.
  • Spread a good spoonful of refried beans on each sope and top with carne asada and onions.
  • Pile with shredded lettuce, pico de gallo, and guacamole.
  • Finish with a good sprinkle of queso fresco and serve with your favorite salsa.

Notes

  • You can also season the meat with your favorite spices. Think of garlic, cumin, salt, pepper, and herbs.
  • For the best flavor, allow the beef meat to marinate for at least 1 hour, or even better, overnight.
  • Since beef is thinly sliced, it cooks quickly. Aim for about 3-5 minutes per side, depending on the thickness of the slices, and monitor it closely to prevent overcooking.
Nutrition Information
Serving: 1 sope with toppings | Calories: 216kcal | Carbohydrates: 20g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 27mg | Sodium: 369mg | Potassium: 358mg | Fiber: 4g | Sugar: 4g | Vitamin A: 281IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 1mg
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