Juicy Carne Asada Sopes

I’d never heard of sopes until I moved to Portland and discovered this amazing little Mexican restaurant down the street. The first time I ordered them, I had no idea what to expect—just thick, round corn cakes topped with beans, meat, and all the fixings.

Now I make them at home regularly, especially when I want something more exciting than regular tacos. The base is like a cross between a tortilla and a small pizza crust, and when you top it with tender carne asada, it becomes this perfect handheld meal that my kids actually fight over.

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What Kind of Flank Steak Should I Use?

When shopping for flank steak for your carne asada sopes, look for a piece that’s bright red with minimal visible fat and a consistent thickness throughout. You’ll want to avoid any steak that looks grayish or has a strong smell, as freshness is key for getting that perfect grilled flavor. Most flank steaks at the grocery store will work great, but if you have access to a butcher, they can often cut you a particularly nice piece. The beauty of flank steak is that it’s relatively affordable compared to other cuts, and when marinated properly with lime and garlic like in this recipe, it becomes incredibly tender and flavorful.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here’s what you can change up:

• Flank steak: Skirt steak, sirloin, or even chicken thighs work great here. Just adjust your cooking time – chicken will cook faster than beef, and sirloin might need a few extra minutes.
• Beer: If you don’t drink or don’t have beer on hand, replace it with beef broth or even orange juice mixed with a splash of lime juice for that tangy marinade flavor.
• Masa harina: This is pretty essential for authentic sopes – regular flour won’t give you the same texture or flavor. If you absolutely can’t find masa harina, you could try making thick corn tortillas instead.
• Queso fresco: Cotija cheese, feta, or even crumbled goat cheese make good substitutes. Each will give you a slightly different flavor but still that creamy, salty contrast.
• Watermelon radishes: Regular red radishes, thinly sliced cucumber, or even pickled jalapeños work well for that crisp, fresh crunch on top.
• Avocados: Make sure they’re ripe but not mushy. If yours aren’t ready, you can skip them or make a quick guacamole with slightly firmer ones.

Watch Out for These Mistakes While Cooking

The biggest mistake when making carne asada is not marinating the flank steak long enough – aim for at least 2 hours, but overnight is even better to let those lime and garlic flavors really penetrate the meat.

Another common error is overcooking the steak, which can turn this already lean cut tough and chewy, so pull it off the grill when it reaches 130-135°F for medium-rare and let it rest for 5 minutes before slicing against the grain.

When making your sopes, don’t add too much water to the masa harina at once – start with less and gradually add more until you get a dough that holds together without being sticky, and make sure to pinch up those edges while the sopes are still warm so they hold their shape.

Finally, slice your carne asada against the grain in thin strips rather than with the grain, which makes all the difference between tender, easy-to-chew meat and tough, stringy pieces.

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What to Serve With Carne Asada Sopes?

These sopes are pretty filling on their own, but I love serving them with some classic Mexican sides to make it a full feast. A big bowl of Mexican rice and refried beans always hits the spot, plus they help balance out the rich flavors of the carne asada. You can also set out some extra lime wedges, hot sauce, and maybe some pickled jalapeños for people who want to customize their sopes. For drinks, an ice-cold beer (maybe the same kind you used in the marinade!) or a fresh agua fresca pairs perfectly with these handheld treats.

Storage Instructions

Keep Fresh: Store your leftover carne asada in the fridge for up to 3 days in an airtight container. The sope shells can be kept at room temperature for a day or two wrapped in a clean kitchen towel. I like to prep the meat ahead of time since it actually tastes better the next day after all those flavors have had time to meld together.

Freeze: The cooked steak freezes really well for up to 3 months in freezer bags with all the air squeezed out. You can also freeze the uncooked sope shells between layers of parchment paper in a freezer container. Just don’t freeze the fresh toppings like avocado and radishes – they won’t hold up well.

Warm Up: Heat the carne asada in a skillet over medium heat for a few minutes until warmed through, or zap it in the microwave. For the sope shells, warm them on a dry skillet for about 30 seconds per side to get them nice and toasty again. Then just pile on your fresh toppings and you’re good to go!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 130-150 g
• Fat: 120-140 g
• Carbohydrates: 220-250 g

Ingredients

For the beef marinade:

• 1 1/2 lb flank steak
• 3 garlic cloves, finely chopped
• Juice from 2 limes
• 12 oz beer
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For the sopes dough:

• 2 cups masa harina
• 1 tsp kosher salt
• 1 1/2 to 2 cups hot water

For serving and garnish:

• 2 ripe avocados, sliced
• Crumbled queso fresco cheese
• Watermelon radishes, thinly cut
• Red onion, finely sliced

Step 1: Marinate the Flank Steak

• 1 1/2 lb flank steak
• kosher salt, to taste
• freshly ground black pepper, to taste
• 3 garlic cloves, finely chopped
• juice from 2 limes
• 12 oz beer

Season the flank steak generously on all sides with kosher salt and freshly ground black pepper, then place it in a shallow baking dish.

Sprinkle the finely chopped garlic over the steak, squeeze the juice from both limes over everything, and pour the beer on top.

Cover the dish and let the steak marinate in the refrigerator for at least 1 hour or up to 4 hours for deeper flavor.

Step 2: Prepare the Masa Dough for Sopes

• 2 cups masa harina
• 1 tsp kosher salt
• 1 1/2 to 2 cups hot water

Combine masa harina and 1 teaspoon kosher salt in a large bowl.

Add 1 1/2 cups hot water and mix with a wooden spoon.

Once combined, knead the mixture with your hands until it forms a dough.

If the dough feels crumbly or dry, add additional hot water a little at a time until the dough is pliable but not sticky.

It should not crack when rolled into a ball.

Step 3: Cook and Shape the Sopes

• masa dough from Step 2

Heat a dry comal, cast iron skillet, or nonstick frying pan over medium-high heat.

Break off a pool-ball sized piece of masa dough and roll into a ball.

Flatten it into a 1/2-inch thick circle.

Place the dough onto the hot pan and cook undisturbed for about 2 minutes until a crust forms; reduce heat if it cooks too quickly or burns.

Flip and cook for another 2 minutes.

Remove from the pan and carefully pinch the edges to create a rim, then flatten the center to form a base.

Repeat with remaining dough.

I like to oil the pan lightly for a crisper bottom on the sopes.

Step 4: Grill and Slice the Steak

• marinated flank steak from Step 1

Preheat a grill to medium-high heat (or heat a skillet with a slick of oil if using stovetop).

Remove the marinated steak from Step 1 from the marinade, letting excess marinade drip off.

Grill the steak for about 10 minutes, turning once, until it reaches your preferred doneness (about medium).

Let it rest for 5 minutes after grilling, then slice thinly across the grain into bite-sized pieces.

I always allow a little resting time for the meat to keep it juicy.

Step 5: Warm the Sopes

• shaped sopes from Step 3

Place the sopes from Step 3 back onto a hot comal or skillet over medium-high heat.

If you like a crisper base, add a small amount of oil to the pan before reheating.

Warm them through until hot and lightly crisped.

Step 6: Assemble and Garnish the Sopes

• grilled steak from Step 4
• shaped and warmed sopes from Step 5
• 2 ripe avocados, sliced
• crumbled queso fresco cheese
• watermelon radishes, thinly cut
• red onion, finely sliced

To assemble, top each warm sope with a few slices of grilled steak from Step 4.

Add avocado slices, thinly cut watermelon radishes, sliced red onion, and a sprinkling of crumbled queso fresco cheese.

For an extra touch, I like to finish with a drizzle of good olive oil and a squeeze of lime juice over the top.

Juicy Carne Asada Sopes

Delicious Juicy Carne Asada Sopes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 58 minutes mins

Cook Time 1 hour hr 57 minutes mins

Total Time 2 hours hrs 55 minutes mins

Servings 4

Calories 2600 kcal

Ingredients

  

For the beef marinade:

• 1 1/2 lb flank steak
• 3 garlic cloves, finely chopped
• juice from 2 limes
• 12 oz beer
• kosher salt, to taste
• freshly ground black pepper, to taste

For the sopes dough:

• 2 cups masa harina
• 1 tsp kosher salt
• 1 1/2 to 2 cups hot water

For serving and garnish:

• 2 ripe avocados, sliced
• crumbled queso fresco cheese
• watermelon radishes, thinly cut
• red onion, finely sliced

Instructions

 

• Season the flank steak generously on all sides with kosher salt and freshly ground black pepper, then place it in a shallow baking dish. Sprinkle the finely chopped garlic over the steak, squeeze the juice from both limes over everything, and pour the beer on top. Cover the dish and let the steak marinate in the refrigerator for at least 1 hour or up to 4 hours for deeper flavor.
• Combine masa harina and 1 teaspoon kosher salt in a large bowl. Add 1 1/2 cups hot water and mix with a wooden spoon. Once combined, knead the mixture with your hands until it forms a dough. If the dough feels crumbly or dry, add additional hot water a little at a time until the dough is pliable but not sticky. It should not crack when rolled into a ball.
• Heat a dry comal, cast iron skillet, or nonstick frying pan over medium-high heat. Break off a pool-ball sized piece of masa dough and roll into a ball. Flatten it into a 1/2-inch thick circle. Place the dough onto the hot pan and cook undisturbed for about 2 minutes until a crust forms; reduce heat if it cooks too quickly or burns. Flip and cook for another 2 minutes. Remove from the pan and carefully pinch the edges to create a rim, then flatten the center to form a base. Repeat with remaining dough. I like to oil the pan lightly for a crisper bottom on the sopes.
• Preheat a grill to medium-high heat (or heat a skillet with a slick of oil if using stovetop). Remove the marinated steak from Step 1 from the marinade, letting excess marinade drip off. Grill the steak for about 10 minutes, turning once, until it reaches your preferred doneness (about medium). Let it rest for 5 minutes after grilling, then slice thinly across the grain into bite-sized pieces. I always allow a little resting time for the meat to keep it juicy.
• Place the sopes from Step 3 back onto a hot comal or skillet over medium-high heat. If you like a crisper base, add a small amount of oil to the pan before reheating. Warm them through until hot and lightly crisped.
• To assemble, top each warm sope with a few slices of grilled steak from Step 4. Add avocado slices, thinly cut watermelon radishes, sliced red onion, and a sprinkling of crumbled queso fresco cheese. For an extra touch, I like to finish with a drizzle of good olive oil and a squeeze of lime juice over the top.