Sopes with Shredded Beef

Kelsey Nixon has a cooking show called Kelsey’s Essentials that is very good. She presents all of the ingredients you are going to use in the recipe at the beginning of the show and is very organized. The recipe calls for tomatillo guacamole but I bought the guacamole as I couldn’t find a ripe avocado. I substituted sour cream for the crema. There are so many great flavors in this dish that you cannot go wrong. The dough is very easy to work with. I cut the sopes into 2 3/4″ because that is the size of the glass I had to cut them. The beef is beyond belief delicious and so tender.

3# boneless beef chuck, cut into 2″ pieces

1/2 c. lime juice, freshly squeezed

1/4 c. orange juice, freshly squeezed

3 T. chili powder

1 T. ground cumin

1 T. kosher salt

2 t. ground coriander

3 cloves garlic, crushed

Sope with beef

Combine all of the above ingredients into a Dutch oven or heavy bottomed pot and add just enough water to cover the meat. Bring to a boil and simmer, covered for 30 minutes. Remove lid and continue to cook at a gentle simmer for 2 1/2 to 3 hours, stirring occasionally.Once the beef is tender, cool in the braising liquid and shred the meat with two forks, while still in the pot so as to let it absorb all of the delicious sauce.

1 avocado, halved, pitted, peeled and diced

1/2 onion, chopped

juice of 1 lime

1/2 jalapeño or serrano, chopped (seeded if you don’t want hot)

2 cloves garlic, smashed and peeled

6-8 tomatillos, husked and quartered

3/4 cup coarsely chopped cilantro

1 t. ground cumin

1 t. salt

Combine all above in food processor and pulse until combined

3 c. masa harina

1/4 c. all purpose flour, plus more for dusting

1 t. baking soda

1 t. salt

2 c. warm water

Vegetable oil for frying

Combine masa,flour, baking powder and salt. Make a well in the middle and pour in the warm water slowly while stirring. When the dough comes together, flour an area and knead it for about 5 minutes. Roll out to 1/4 thickness and cut 2″ circles. You should get 36 circles. Create a ridge around the edge of each sope, using your thumb to help make a well. Fill a cast iron skillet with 1 1/2″ of oil and heat to 350 degrees. Fry the sops 3 minutes on each side, drain on a paper towel and season with salt.

Sopes complete

Toppings

Refried beans-heat with a little butter or water until smooth and creamy

1/2 c. pickled jalapenos

2-4 roma tomatoes, diced

1/2 head green cabbage, grated

1 c. Mexican crema

1 c. grated cotija cheese, or any other you like

1 c. fresh cilantro leaves

Fill each sope with beans, shredded beef, and guacamole. Top with some of the cabbage, tomatoes, jalapeños, crema, cheese and cilantro.

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