Ingredients

for 6 servings

 1 cup instant corn masa flour(115 g)

 1 cup water(240 mL)
 4 dried california chiles, dried
 2 ½ teaspoons salt, divided
 1 clove garlic
 4 medium tomatoes
 ½ teaspoon dried oregano
 ½ lb skirt steak(225 g), carne asada
 ½ teaspoon all-purpose meat seasoning
 2 cups corn oil(480 mL)

FOR SERVING

 refried bean
 iceberg lettuce, shredded
 mexican crema
 queso fresco

Preparation
1. In a medium bowl, mix the masa flour and ½ cup (120 ml) of
water together with your hands. Once combined, add the rest
of the water and knead until the dough forms a smooth ball.
2. Heat a large pan or griddle over medium-high heat.
3. Pat the dough out into 6 flat circles.
4. Fry the dough, turning frequently, until just lightly brown about
5 minutes.
5. Once the dough is cooked, shape the sopes by pinching the
sides up to form a wall around the edge. Set aside to cool.
6. Rip the stems off the dried chiles and discard the seeds. Rinse
the chiles, if necessary.
7. Add the chiles to a small pot of water and bring to a boil over
high heat. Once boiling, remove the pot from the heat.
8. Transfer the chiles and their cooking liquid to a blender and
add 1 teaspoon of salt and the garlic. Blend until smooth. Set
aside.
9. Add the tomatoes to a small pot of water and bring to a boil.
Cook until the tomato skins split, then remove from the heat
and drain, reserving ½ cup (120 ml) of the tomato water.
10. Transfer the tomatoes to a blender with the reserved
cooking liquid, oregano, and ½ teaspoon of salt. Blend until
smooth. Set aside.
11. Heat a large pan or griddle over medium-high heat. Add
the skirt steak and season with the meat seasoning and
remaining teaspoon of salt. Cook the meat, flipping frequently
until seared and cooked through, about 10 minutes.
12. Transfer the meat to a cutting board and cut into small
pieces. Set aside.
13. Heat the corn oil in a deep, large pan over high heat.
14. Dip the sopes in the chile sauce, turning to coat
completely.
15. Once the oil is hot, fry the sopes, flipping frequently, until
golden brown, about 5 minutes. Drain the sopes on paper
towels or a wire rack.
16. To serve, fill the sopes with refried beans, carne asada,
shredded lettuce, tomato sauce, Mexican crema, and queso
fresco.
17. Enjoy!