Mexican Beef Sopes | Street Food Classic

Finely chop the onion and garlic. Heat 1 tbsp of sunflower oil in a pan and sauté the onion and garlic until translucent. Add the ground beef and fry until browned and crumbly. Season with cumin, smoked paprika, a pinch of salt and pepper. Set aside.

Drain the black beans, rinse briefly, and heat in a small saucepan with 2 tbsp of water. Mash with a fork or potato masher into a creamy puree and season with a pinch of salt to taste.

Knead the corn flour with approx. 200 ml of lukewarm water and 1 pinch of salt into a smooth, malleable dough. Divide the dough into 8 equal balls and flatten into patties approx. 1 cm thick.