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Carne Asada Sopes

Carne Asada Sopes with Avocado-Corn Salsa and Refried Black Beans

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Recipe Details


If you’re a fan of Mexican street food, the sope should be on your radar. The traditional specialty features masa (corn flour dough) shaped into small “bowls,” perfect for holding in a variety of savory toppings. Here, they’re baked in the oven rather than the typical frying method, then topped with thin strips of marinated steak, plus a bright avocado-corn salsa tossed with tomato and chopped red onion. Sprinkled with crumbly queso fresco and fresh cilantro, these colorful, easily customizable bites are packed with layers of flavor.


  • Spicy

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Taylor

By Chef Taylor

Nutritional info

  • Calories 950
  • Protein 51g
  • Total Carb 90g
  • Total Fat 50g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • black beans
    3/4 cup
    black beans
  • grape tomatoes
    1/2 pint
    grape tomatoes
  • avocado
  • cilantro
    1/8 ounce
  • limes
  • garlic
    2 cloves
  • red onion
    red onion
  • steaks
  • masa harina
    1 cup
    masa harina
  • corn
    1/2 cup
  • queso fresco
    1/4 cup
    queso fresco
  • ancho chile powder
    1/2 teaspoon
    ancho chile powder
  • ground cumin
    1 teaspoon
    ground cumin
  • onion powder
    1/2 teaspoon
    onion powder
  • sweet paprika
    1 teaspoon
    sweet paprika
  • garlic powder
    1/2 teaspoon
    garlic powder
  • dried Mexican oregano
    1/2 teaspoon
    dried Mexican oregano
  • crushed red pepper
    1/2 teaspoon
    crushed red pepper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 6" small pot
  • 10" medium pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Rinse black beans. Rinse and halve tomatoes. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Cut into ½-inch pieces. Place in a medium bowl. Rinse cilantro; roughly chop leaves, discarding stems. Halve 1 lime. Quarter remaining lime. Mince garlic. Peel onion and cut into small dice. Pat steaks dry and rub with half of spice mix, ½ teaspoon salt, and pepper. Set aside.

  2. Make Salsa and Dough

    Make Salsa and Dough

    Add tomatoes, half of cilantro, juice of 1 lime, ¼ cup diced onion, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper to bowl with avocado, stir to combine, and set aside. Rub a baking sheet with 1 tablespoon olive oil. In a separate medium bowl, combine masa harina and ¼ teaspoon salt. Slowly stir in ⅔ cup water until fully incorporated. Using your hands, knead dough until smooth and holds together.

  3. Form and Bake Sopes

    Form and Bake Sopes

    Using your hands, form dough into 4 equal balls, then flatten each to form a smooth disk, about ¼-inch thick. Transfer to prepared baking sheet. Working 1 at a time, pinch and crimp edges all the way around to form a ½-inch rim (the sopes should resemble small pie dishes). Rub sopes all over with olive oil and bake until lightly browned, 18-20 minutes. Then, remove from oven, sprinkle with salt, and divide between serving plates.

  4. Make Refried Beans

    Make Refried Beans

    While sopes bake, heat 1 tablespoon olive oil in a small pot over medium heat. When oil is shimmering, add remaining onion. Cook until soft, 5 minutes. Add garlic and remaining spice mix. Cook, stirring, until fragrant, 1 minute. Add beans and ½ cup water. Increase heat to high. Bring to a boil. Reduce heat to medium. Cook, stirring, until thick, 15 minutes. Remove from heat. Using a fork, mash until smooth. Stir in ¼ teaspoon salt and pepper to combine.

  5. Cook Corn and Sear Steaks

    Cook Corn and Sear Steaks

    While beans cook, heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add corn. Cook until lightly browned, 2-3 minutes, then transfer to bowl with salsa. Stir to combine. Heat 1 tablespoon olive oil in pan from corn over medium-high heat. When oil is shimmering, add steaks. Sear until browned and medium rare, 4-5 minutes per side. Transfer steaks to a cutting board. Set aside to rest, about 5 minutes. 

  6. Plate Carne Asada Sopes

    Plate Carne Asada Sopes

    Once steaks have rested, cut against the grain into ¼-inch slices. Top sopes on serving plates with refried beans, then corn salsa, then steak. Garnish with queso fresco and remaining cilantro and serve with lime wedges for squeezing over. Dig in!

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