Carne Asada With Corn & Mushroom Sopes

Recipe Directions

1. For best results, take the steak out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the steak longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Scoop the sope dough (a) onto a plate. Form the sopes into balls about the size of a golf ball. Then press down on the sope balls until they are fairly flat (aim for 1/2 inch thick or thinner).
3. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 2 tbsp of oil or enough to coat the bottom of the pan plus a little extra. Add the sopes to the pan. Fry for 3 minutes, then flip over with a spatula and fry the other side for 3 minutes. Place the fried sopes on a plate lined with paper towel. Season the top of each sopes with a pinch of salt and pepper. Set aside while you finish the dish.
4. Cut open the package of steak (b) and place on a plate. Season on both sides with a pinch of salt and pepper. Put the pan you were using back on the stovetop over medium-high heat for 1 minute. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the steak in the pan and sear for 2 minutes, then flip over and sear the other side for 2 minutes (if preparing 4+ servings, sear for 3 minutes on each side).
5. After searing the steak, add the corn, mushrooms and poblanos (c) to the pan. Season with a pinch of salt and pepper. Stir with a wooden spoon and spread the vegetables out in the pan. Put the steak on top of the vegetables. Place the skillet in your 425 degree oven. Bake for 4 minutes (if preparing 4+ servings, bake for 5 minutes).
6. After 4 or 5 minutes, pull the skillet from the oven and place on your stovetop over low heat. Place the steak on a cutting board to rest but keep the vegetables in the pan. Pour the guajillo chili sauce (d) over the vegetables. Cook over low heat for 1 minute.
7. Spoon the black bean crema (e) on the bottom of your serving plates. Use the back of the spoon to spread the crema out so that it covers about 50% of the plate. Place the sopes on top of the crema, and spoon the vegetables over the sopes. Slice the steak into 1/2-inch thick slices and place on top.