Instruction:
- Mix the Maseca, about 3 cups water and 2 teaspoons salt until the dough has a Play-Doh-like
consistency. - Form balls of about 2 1/2 oz each. Flatten slightly, then shape into shallow saucers with raised edges.
- Cook in a hot, dry pan without oil for about 30–45 seconds per side to remove some moisture.
- Deep-fry in a pan or deep fryer until crispy all around, about 1–2 1/2 minutes depending on thickness.
Set aside to drain.
- Place 1 Original Blend Taco Seasoning bomb in the bottom of the pan. Put 1 lb raw ground beef on top.
- Cover and cook for 8 minutes, lifting the lid to stir every couple of minutes and break down the bomb.
- After 8 minutes, remove the lid and add 1/2 cup water. Cook uncovered for about 5 minutes more,
stirring occasionally, until the beef is cooked and the liquid has absorbed. - Top each sope in this order: seasoned beef, shredded lettuce, homemade pico de gallo and Mexican
blend cheese. Other toppings are optional.
Recipe note:
- Frying temperature and yield still need confirmation. Cook ground beef to 160°F.
Added food safety guidance - Use a food thermometer. Cook ground beef to 160°F.
Share:
