Authentic Mexican Sopes with Grilled Steak on the Arteflame

Introduction

There is something undeniably magical about Mexican street food; it captures the vibrant spirit of a culture through bold flavors and comforting textures. Sopes are a classic example of this culinary artistry—savory corn masa cakes with pinched edges, fried to golden perfection, and piled high with delicious toppings. While often enjoyed at bustling markets, bringing this tradition to your backyard elevates the experience entirely. By using the Arteflame grill, we unlock a new layer of depth: the masa crisps beautifully on the flat cooktop, while the steak absorbs that distinct, wood-fired smokiness that you simply cannot replicate in an indoor kitchen.

This recipe focuses on creating a harmony between the earthy corn base and the juicy, marinated steak. It is an interactive meal that brings people together, from pressing the dough to customizing the final toppings. Whether you are hosting a summer fiesta or just craving a gourmet twist on taco night, these grilled steak sopes offer a satisfying crunch and a burst of fresh flavors in every bite. Let’s fire up the grill and turn simple ingredients into a festive masterpiece.

Ingredients

For the Sopes Dough

• 2 cups masa harina (corn flour)
• 1 1/2 cups warm water (plus more if needed)
• 1 teaspoon salt
• 2 tablespoons vegetable oil (plus more for frying on the griddle)

The Steak & Marinade

• 1 lb flank steak or skirt steak
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and black pepper to taste

The Toppings

• 1 cup refried beans (warmed)
• 1/2 cup queso fresco, crumbled
• 1/2 cup Mexican crema or sour cream
• 1 cup shredded lettuce
• 1/2 cup salsa (red or green)
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges

Instructions

Step 1: Prepare the Dough and Steak

1. In a large mixing bowl, combine the masa harina and salt. Gradually add the warm water and 1 tablespoon of oil. Mix with your hands until a soft, non-sticky dough forms. If it feels dry, add water a teaspoon at a time; if sticky, add a pinch more masa.
2. Cover the dough with a damp cloth and let it rest for 15 minutes.
3. While the dough rests, rub the flank steak with olive oil, lime juice, cumin, chili powder, garlic powder, salt, and pepper. Let it marinate at room temperature while you preheat the grill.

Step 2: Shape the Sopes

1. Divide the dough into 8 to 10 equal-sized balls (about the size of a golf ball).
2. Using a tortilla press lined with plastic wrap, or a heavy flat-bottomed plate, press each ball into a thick disc, approximately 1/4 inch thick.
3. Fire up your Arteflame grill. Place the raw discs on the outer, cooler part of the flat top griddle (without oil yet) for about 1 minute per side just to set the dough. Remove them from the heat.
4. While they are still warm (but cool enough to handle), pinch the edges of each disc upward with your fingers to create a rim or a little boat shape. This rim will hold all your delicious toppings.

Step 3: Grill the Steak

1. Move the seasoned steak to the center grill grate of your Arteflame for a high-heat sear.
2. Grill for about 3-4 minutes per side for medium-rare, or until it reaches your desired doneness. The center grate provides that intense sear and wood-fired flavor.
3. Remove the steak from the grill and let it rest on a cutting board for at least 5 minutes. This ensures the juices redistribute. After resting, chop the steak into small, bite-sized cubes.

Step 4: Fry the Sopes

1. Pour a generous amount of vegetable oil onto the flat top griddle of the Arteflame.
2. Place the formed sopes shells back onto the hot, oiled surface. Fry them until they are golden brown and crispy on the outside but still tender on the inside, about 2-3 minutes per side.
3. Remove the sopes from the grill and place them on a paper towel-lined plate to drain any excess oil.

Step 5: Assemble and Serve

1. Spread a layer of warm refried beans on the base of each sope.
2. Top generously with the chopped grilled steak.
3. Garnish with shredded lettuce, crumbled queso fresco, a drizzle of crema, salsa, avocado slices, and cilantro.
4. Serve immediately with fresh lime wedges on the side.

Tips

Making sopes is an art form that relies heavily on the texture of the dough. The most critical tip for success is to pinch the edges of the sopes immediately after the initial light searing while the dough is still warm. If you wait for them to cool completely, the masa will crack, and you won't be able to form that essential wall that holds the toppings in place. Be careful, as the dough will be hot; quick, deliberate pinches work best.

Regarding the Arteflame, utilize the different heat zones effectively. The flat cooktop is perfect for shallow frying the sopes because it maintains an even heat that crisps the masa without burning it instantly. When frying, ensure you have enough oil on the griddle; the masa loves to absorb fat, which creates that decadent crunch. Finally, always slice your steak against the grain before chopping it into cubes to ensure every bite is tender.

Variations

While grilled steak (carne asada) is a classic choice, sopes are incredibly versatile canvas for various proteins and flavors. You can easily adapt this recipe to suit dietary preferences or simply to use up leftovers you have in the fridge. The beauty of the Arteflame is that you can cook these different proteins simultaneously on different sections of the cooktop. Here are a few popular variations to try:

• Chicken Tinga: Shredded chicken simmered in a chipotle tomato sauce offers a smoky, spicy kick.
• Chorizo and Potato: A hearty mix of crumbled Mexican chorizo and diced potatoes fried on the griddle until crispy.
• Al Pastor: Marinated pork with pineapple, which caramelizes beautifully on the grill.
• Vegetarian Mushroom: Grilled portobello mushrooms seasoned with soy sauce and lime, offering a meaty texture without the meat.
• Breakfast Sopes: Top the bean layer with a fried egg and salsa for a savory brunch option.

Best pairings

To round out this authentic Mexican meal, your beverage and side dish choices should balance the richness of the fried masa and the savory steak. You want drinks that are refreshing and acidic to cut through the oil and cleanse the palate. Similarly, sides should be light or creamy to complement the textures of the main dish. Since you already have the grill fired up, it makes sense to utilize it for your sides as well. Here are some excellent pairings:

• Drink: An ice-cold Mexican Coke (with real cane sugar) or a tangy Jarritos grapefruit soda.
• Cocktail: A classic lime Margarita on the rocks or a Michelada with a spicy rim.
• Side: Mexican Street Corn (Elotes)—grill corn on the cob on the Arteflame and slather with mayo, chili powder, and cotija cheese.
• Side: A fresh cucumber and radish salad with lime vinaigrette adds a necessary crunch and freshness.

Conclusion

Cooking these Mexican Sopes with grilled steak on the Arteflame is more than just preparing a meal; it is creating an experience that celebrates the joy of outdoor cooking. The combination of the hot, crispy corn shell, the earthy beans, and the smoky, tender steak creates a flavor profile that is both comforting and exciting. It is a dish that demands to be eaten with your hands, encouraging a relaxed and communal dining atmosphere perfect for family gatherings.

We hope this recipe inspires you to explore the versatility of your grill beyond standard burgers and hot dogs. The unique design of the Arteflame makes handling delicate items like masa dough effortless while still providing that high-heat sear for the meat. Gather your friends, prep your toppings, and enjoy the authentic taste of Mexico right in your own backyard.