Sopes de picadillo

Sopes de picadillo are a delicious and easy Mexican dish that come together with a few ingredients for any weeknight dinner.

I Made those sopes using the leftovers from some days ago when I cooked a little bit too much picadillo. I must say sopes are my first option when it comes to Picadillo’s leftovers because they’re delicious!

What is picadillo?

Picadillo is a hearty mexican dish made with ground meat, vegetables and tomato sauce. A comfort food that is so easy to make and that every mexican household have their own recipe.

Picadillo comes from “picar” (chopping) and refers to the way the meat and vegetables are cut to make the dish.

Make your own version of Picadillo

I like to think of Picadillo as something everyone should make their own way. Depending on taste, ingredients availability and even dietary restrictions.

My mom used to make Picadillo in a very simple way: Just ground beef, onions, tomatoes and green spicy chillies. Nothing more, nothing less. She will also make her own spices mix that always consisted of garlic, salt, pepper and cumin.

I like my picadillo in different ways and depending in my mood and what I have on fridge. Sometimes I make it as my mom’s, sometimes I like to add only potatoes and green chillies and from time to time I like it with lots of vegetables; which by the way, vary depending what I have available.

Picadillo meat. Beef or pork?

Actually you can make sopes de picadillo even with ground chicken or turkey. So, again, is completely up to you.

Use a extra-lean cut if you want to cut off calories or a medium-fat cut for a richer flavour. You can even grind it at home if you have a meat grinder which is something I really like to do whenever I can.

What are sopes?

Sopes, in the other hand are a small and thick tortilla that is made with corn masa. It can be prepared with many toppings; from meat to vegetables, cheese, sauce and anything your heart desire.

You can find sopes already made at many mexican stores or you can make them by yourself, as I show you in the recipe below. Don’t worry, they’re so easy to make and you can even make them ahead of time and frozen them to have them ready for when you want a quick and easy dinner like this.

But, if it’s the first time you’re making sopes de picadillo, I strongly suggest you to take a look to our ultimate guide about how to make sopes from scratch.

What do you need

SOPES – Make them from scratch or buy them already cooked. Either way you’ll need to fry them a bit to soften them. You can find a step-by-step recipe about how to make sopes here.

PICADILLO – I’ll leave you a recipe below, feel free to tweak it with any ingredients you already have in your pantry, like diced carrots, peas, corn, bell peppers, etc.

TOPPINGS – I used in this recipe some lettuce, mexican cream and queso fresco. Use anything you have on hand. Some options are shredded cabbage, Feta cheese, half and half cream.

SAUCES – These sopes are so good on their own because picadillo is already saucy. But if you want to give them an extra kick, I’ll suggest to go with a guacamole sauce for tacos (or even fake guacamole!), pico de gallo or for a more spicy sauce you can try this chile de árbol sauce recipe.

Step by step recipe

Chop all ingredients for Picadillo. You can deseed chillies if you don’t want it to be spicy. Also, you can add as many veggies as you want just make sure you add them diced and cook them together with the potatoes.

In a sauté pan heat the oil over medium heat. Add onions and fry until soften and transparent. Add chillies and garlic, fry for one minute. Add meat breaking it up as you cook it, until it turns brown (about 5 minutes).

Add tomato sauce and season with salt, pepper, cumin and the bay leaves. Let the sauce blend it’s flavours to the meat. Then add beef stock until all ingredients are covered. Bring to a boil, cover and cook for about 20 minutes.

Add potatoes to Picadillo, mix and season with more salt if needed. Let it simmer uncovered taking care that potatoes are immersed into the liquid to allow them to cook (about 15 minutes); if you see there’s no more liquid add a little bit more of beef stock.

Once potatoes are cooked through, let the picadillo’s sauce reduce to your liking. I like mine a little saucy but you can actually let the liquid evaporate almost completely, specially if you gonna use Picadillo to make tacos dorados or other preparations that doesn’t need too much sauce.

Assemble sopes de picadillo

Gather all your ingredients: Sopes, Picadillo meat, lettuce, cheese, cream, etc.

Fry sopes in a little bit of oil until they’re lightly crispy on the bottom. You can also spray or brush them and then heat them in the oven for about 5 minutes at 200°C / 390F.

Place sopes on a serving plate. Add 2-3 tablespoons of Picadillo, then some shredded lettuce on top. Add cream, onions and finish with crumbled cheese on top. Enjoy your sopes de picadillo!

sopes de picadillo

Sopes de picadillo

Sopes de picadillo meat is a delicious and easy mexican dish that come together with a few ingredients for any weeknight dinner.
PREP 15 minutes
COOK 30 minutes
TOTAL 45 minutes
5 from 1 vote
Print Pin Rate
Servings: 20 sopes
Author: Maricruz

Ingredients 

For Picadillo

  • 450 gr (1lb) ground beef
  • 2 green chillies (chopped)
  • 200 gr (2 cups) tomato sauce
  • 1 medium onion (finely chopped )
  • 300 gr (2 cups) potatoes (cut in small cubes)
  • 40 gr (2 tbsp) extravirgin olive oil
  • 1 garlic clove (minced)
  • 1 tsp ground cumin
  • 2 bay leaves
  • salt and pepper

For sopes

  • 20 small sopes (see notes)
  • oil for frying
  • 200 gr (3 cups) shreded iceberg lettuce
  • 1 small red onion (finely sliced)
  • 240 gr (1 cup) mexican cream
  • 100 gr (2/3 cup) Queso Fresco (or Feta cheese)

Instructions

  • In a sauté pan heat the oil over medium heat. Add onions and fry until soften and transparent. Add chillies and garlic and fry for one minute. Add meat breaking it up as you cook it, until it turns brown (about 5 minutes).
  • Add tomato sauce and season with salt, pepper, cumin and the bay leaves. Let the sauce blend it’s flavours to the meat. Then add beef stock until all ingredients are covered. Bring to a boil, cover and cook for about 15 minutes.
  • Add potatoes to Picadillo, mix and season with more salt if needed. Let it simmer uncovered taking care that potatoes are immersed into the liquid to allow them to cook (about 10 minutes); if you see there’s no more liquid add a little bit more of beef stock.
  • Once potatoes are cooked through, let the picadillo’s sauce reduce to your liking. I like mine a little saucy but you can actually let it evaporate almost completely.
  • Fry sopes in a little bit of oil until they’re lightly crispy on the bottom.
  • Place sopes on a serving plate. Add 2 tablespoons of Picadillo, then some shredded lettuce on top. Add cream and finish with crumbled cheese on top. Enjoy!

NOTES

  • Make your sopes at home following your easy video tutorial 
  • You can also spray or brush your sopes and then heat them in the oven for about 5 minutes at 200°C / 390F.
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