Vaca Frita Sopes from Goya
Ingredients
For the Sopes
- 2 cups Goya Masarica
- 2 cups water
- 1 Goya Chicken Bouillon Cube (crushed)
- 2 Tbsp Goya Vegetable Oil
- Goya Adobo with Pepper, to taste
For the Beef
- 2 lbs flank steak, cut into chunks
- Goya Adobo with Pepper, to taste
- 2 Goya Bay Leaves
- 2 tsp salt
- 2 Tbsp Goya Minced Garlic (or 4 garlic cloves)
- 1 envelope Goya Sazón sin Achiote
- pinch of cumin, black pepper, oregano and salt
- juice of 2 limes and a ½ orange
- 1 medium white onion, sliced
- 6 Tbsp Goya Extra Virgin Olive Oil
For the Guasacaca Sauce (Avocado Sauce)
- 2 ripe avocados, diced
- 1 small onion, quartered
- 1 small green bell pepper
- 1 Goya Jalapeño (optional)
- 1 Tbsp Goya Minced Garlic
- ½ cup chopped fresh cilantro
- ¼ cup chopped parsley
- ¼ cup white vinegar
- 1 Tbsp lime juice
- â…“ cup Goya Extra Virgin Olive Oil
- Goya Adobo with Pepper, to taste
For Assembly
- Goya Black Beans (puréed)
- Goya Queso Latino (crumbled)
- Microgreens
Instructions
- Pressure cook beef with water, salt and bay leaves (40 min). Shred and marinate with lime/orange juice, garlic and spices (30 min).
- Cook beef and onions in a hot pan, undisturbed for 5 min. Stir and crisp to taste.
- Mix masa, water, salt. Shape into 6 balls, flatten to ½" thick rounds.
- Cook on a skillet 1-2 min per side. While warm, pinch edges to form a border.
- Fry sopes in oil until lightly golden (1-2 min per side).
- For the sauce: blend all ingredients until smooth.
- Assemble sopes: black beans, beef, sauce, cheese and microgreens.
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