Tequila Marinated Steak Sopes with Roasted Tomato and Cumin Crema

What you need:

For the steak:

  • 1 pound flank steak, trimmed of fat
  • 1 1/2 cup Hornitos Reposado Tequila
  • 1/4 cup cilantro, chopped
  • 1/4cup diced white onion
  • 1/4 cup fresh lime juice
  • salt and pepper
  • For the tomatoes:

  • 1 8oz box of grape cherry tomatoes
  • 3 tbsp extra virgin olive oil
  • For the masa:

  • 2 cups instant corn masa flour
  • 1/4 tsp salt
  • 1 1/4 - 1 3/4 cups water
  • For the cumin crema:

  • 1/4 cup Mexican style sour cream
  • 1 tsp ground cumin
  • pinch of finely grated orange zest
  • salt and pepper
  • Garnish:

  • 8 oz. queso fresco
  • 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.

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