Sopes de Picadillo

Ingredients

• 20 small sopes (see notes)
• 1 small iceberg lettuce head (chopped)
• 1 small red onion (finely sliced)
• Mexican crema (or sour cream)
• queso Fresco (as needed)
• salsa (see notes)
• oil for frying
• 1 lb ground beef
• 1 1/2 cups potatoes (cut into small cubes)
• 1 large bell pepper (cut into small strips)
• 1 medium onion (finely chopped )
• 1 cup tomato sauce
• 2 Tbsp olive oil
• 1 tsp garlic powder
• salt and pepper (to taste)

Instructions

1. 1

   Heat the oil in a cooking pan. Add onions, bell peppers, and meat.

2. 2

   Season with salt, garlic, and pepper, then cook until meat is no longer pink and vegetables have softened (10 minutes).

3. 3

   Add tomato sauce and 1 cup of water, mix well and bring to a simmer.

4. 4

   Cover the pan and allow to cook for 10 minutes.

5. 5

   Mix in potatoes and keep cooking until potatoes are tender.

6. 6

   Let the picadillo’s sauce reduce to your liking.

7. 7

   --- Assemble sopes ---

8. 8

   Heat up a good glug of oil in a frying pan.

9. 9

   Fry sopes until they’re lightly crispy on the bottom.

10. 10

    Remove from oil and place on a plate lined with paper towels to absorb excess oil.

11. 11

    Place sopes on a serving plate. Add 2-3 tablespoons of the picadillo mixture.

12. 12

    Add a bit of lettuce and sliced onions on top.

13. 13

    Add cream and cheese to your liking.

14. 14

    Last, finish with a good drizzle of your favorite salsa. I used salsa roja, you can find the recipe listed below.

15. 15

    Serve sopes de picadillo and enjoy.