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!
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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