For the steak:
For the tomatoes:
For the masa:
For the cumin crema:
Garnish:
How to make it work
For roasted tomatoes:
Halve or quarter tomatoes, toss with olive oil, salt and pepper and roast in low (225-250 degrees) oven until lightly roasted. Set aside to bring to room temperature
For the steak:
Marinate steak in tequila, cilantro, onion, lime juice, salt and pepper for at least two hours. Overnight is best. Fire up the grill to about 375 degrees. Grill steak to desired temperature. Dice the steak in small pieces
For the masa:
Mix thoroughly to make soft dough, you may need to add more water. Portion into 1 inch balls and flatten out. Pinch sides to form a wall, to form small "boats." Heat vegetable or corn oil to 375* and fry on both sides until golden, set aside.
For the cumin crema:
Mix all ingredients together
To assemble:
Season masa boats with salt and pepper is necessary. Add a tablespoon of steak into sope. Top with light dollop of cumin crema. Crumble queso fresco over each sope.
