Sopes With Shredded Beef: A Taste of Home

The aroma of simmering beef, infused with chili and citrus, instantly transports me back to my Abuela’s kitchen. She would spend hours coaxing the most incredible flavors from simple ingredients, and these sopes were always a family favorite. The tender, shredded beef, piled high on a perfectly fried masa base, topped with vibrant fresh toppings – every bite was a celebration of family, tradition, and the incredible flavors of Mexican cuisine. To this day, making sopes brings me the same joy and feeling of connection to my heritage.

Recipe Overview:

• Prep Time: 45 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 4 hours 15 minutes
• Servings: 12
• Dietary Type: Gluten-Free (if using certified gluten-free masa harina)

Ingredients:

For the Shredded Beef:

• 3 lbs boneless beef chuck, cut into 2-inch pieces
• ½ cup lime juice, freshly squeezed
• ¼ cup orange juice, freshly squeezed
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon kosher salt
• 2 teaspoons ground coriander
• 3 garlic cloves, crushed

For the Tomatillo Guacamole:

• ¾ cup coarsely chopped fresh cilantro
• 6-8 tomatillos, husked and coarsely chopped (about 8 ounces)
• 2 garlic cloves, smashed, peeled, and quartered
• 1 avocado, halved, pitted, peeled, and diced
• ½ jalapeno, coarsely chopped with seeds
• ½ onion, coarsely chopped
• 1 lime, juice of
• 1 teaspoon ground cumin
• 1 teaspoon salt

For the Sopes:

• 3 cups masa harina
• ¼ cup all-purpose flour, plus more for dusting
• 1 teaspoon baking powder
• 1 teaspoon salt, plus more for finishing
• 2 cups warm water
• Vegetable oil, for frying

For the Toppings:

• 2 tablespoons unsalted butter
• 1 (16 ounce) can refried beans
• ½ cup pickled jalapeno pepper, chopped
• 2-4 roma tomatoes, diced
• ½ head green cabbage, shredded
• 1 cup Mexican crema
• 1 cup crumbled Cotija cheese
• 1 cup fresh cilantro leaves

Equipment Needed:

• Large Dutch oven or heavy-bottomed pot
• Food processor or blender
• Mixing bowl
• Stiff spatula
• Rolling pin
• Biscuit cutter or glass rim (2-inch diameter)
• Cast-iron skillet
• Paper-towel-lined plate

Instructions:

1. Braising the Beef: In a large Dutch oven or heavy-bottomed pot, combine the beef chuck, lime juice, orange juice, chili powder, cumin, salt, coriander, and crushed garlic. Add enough water to just cover the beef.

2. Simmering: Bring the mixture to a boil over high heat. Then, reduce the heat to medium-low, cover the pot, and simmer for 30 minutes. Remove the lid and continue cooking on a gentle simmer for 2 ½ to 3 hours, stirring occasionally, until the beef is very tender.

3. Shredding the Beef: Once the beef is cooked, let it cool slightly in the braising liquid. Using two forks, shred the beef directly in the pot, allowing it to soak up the flavorful sauce. This step is crucial for maximizing the flavor of the beef.

4. Making the Tomatillo Guacamole: While the beef is simmering, prepare the tomatillo guacamole. In a food processor or blender, combine the cilantro, tomatillos, garlic, avocado, jalapeno, onion, lime juice, cumin, and salt. Pulse until the mixture is combined but still slightly chunky. Avoid over-processing for the best texture.

5. Preparing the Sopes Dough: In a mixing bowl, whisk together the masa harina, all-purpose flour, baking powder, and salt. Make a well in the center of the dry ingredients. Slowly add the warm water while incorporating the dry ingredients using a stiff spatula.

6. Kneading the Dough: Once the dough comes together, transfer it to a lightly floured surface. Knead it by hand until it is smooth and not crumbly, about 5 minutes. If the dough is too dry, add a little more water, a tablespoon at a time. If it is too sticky, add a little more masa harina.

7. Forming the Sopes: Roll the dough to approximately ¼-inch thickness. Use a 2-inch biscuit cutter or the rim of a glass to cut out circles. You should get about 36 circles. Re-roll and re-cut scraps of dough until all of it is used.

8. Creating the Ridge: Using your thumb, create a ridge around the edge of each sope, working from the center outwards. This creates a small well for the toppings to rest in once the dough is fried.

9. Frying the Sopes: Fill a cast-iron skillet with about 1 ½ inches of vegetable oil. Heat the oil to 350 degrees F over medium-high heat. Use a thermometer to ensure the oil is at the correct temperature; too low, and the sopes will be greasy, too high, and they will burn.

10. Cooking the Sopes: Once the oil is hot, carefully add the sopes, working in batches to avoid overcrowding the skillet. Fry the sopes until their edges are crispy and just starting to brown, about 3 minutes per side.

11. Draining and Seasoning: Transfer the fried sopes to a paper-towel-lined plate to drain excess oil. Season them immediately with salt while they are still hot.

12. Warming the Refried Beans: Melt the butter in a skillet. Add the refried beans and stir to warm them through and loosen the mixture.

13. Preparing the Tomato-Jalapeno Topping: In a small bowl, combine the pickled jalapenos and diced tomatoes.

14. Assembling the Sopes: Fill each fried sope with a layer of the warmed refried beans, followed by some of the shredded beef and a dollop of tomatillo guacamole.

15. Topping the Sopes: Top each sope with some of the shredded cabbage, the tomato-jalapeno mixture, a drizzle of Mexican crema, a sprinkle of Cotija cheese, and a garnish of fresh cilantro leaves.

Expert Tips & Tricks:

• Beef Braising Liquid: Don’t discard the braising liquid from the beef! It’s packed with flavor. Reduce it in a saucepan to create a richer sauce to drizzle over the sopes.
• Masa Dough Consistency: The masa dough can dry out quickly. Keep the dough covered with a damp cloth while you’re working to prevent it from cracking.
• Sope Frying: For extra crispy sopes, you can give them a second, brief fry just before serving.
• Guacamole Variation: Add a pinch of sugar to the tomatillo guacamole to balance the acidity of the tomatillos.
• Spice Level: Adjust the amount of jalapeno in the tomatillo guacamole to control the spice level. Remove the seeds for a milder flavor.

Serving & Storage Suggestions:

Serve the sopes immediately after assembly for the best texture and flavor. The fried sopes can become soggy if left sitting for too long with the toppings.

• Leftover Shredded Beef: Store leftover shredded beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a little of the braising liquid.
• Leftover Tomatillo Guacamole: Store leftover tomatillo guacamole in an airtight container in the refrigerator for up to 2 days. Press a piece of plastic wrap directly onto the surface of the guacamole to prevent browning.
• Unassembled Sopes: Unassembled, fried sopes can be stored in an airtight container at room temperature for up to 24 hours, or in the refrigerator for up to 3 days. Reheat them in a dry skillet or oven before serving.
• Freezing: While not ideal, the shredded beef can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. The sopes themselves do not freeze well after frying.

Nutritional Information:

Nutrient	Amount per Serving	% Daily Value
Calories	429.2 kcal	N/A
Calories from Fat	152 g	36%
Total Fat	16.9 g	26%
Saturated Fat	7.2 g	35%
Cholesterol	91.5 mg	30%
Sodium	1527.3 mg	63%
Total Carbohydrate	39.9 g	13%
Dietary Fiber	7.6 g	30%
Sugars	4.2 g	N/A
Protein	33.1 g	66%

Variations & Substitutions:

• Vegetarian Sopes: Substitute the shredded beef with seasoned black beans, grilled vegetables, or a combination of both.
• Spicy Sopes: Add a pinch of cayenne pepper to the masa dough for a spicy kick.
• Different Toppings: Experiment with different toppings such as pico de gallo, salsa verde, pickled onions, or crumbled queso fresco.
• Type of Beef: Use beef brisket or short ribs for the shredded beef for a richer, more flavorful alternative.
• Masa Harina: Look for high-quality masa harina made with nixtamalized corn for the best flavor and texture. If gluten-free, ensure the masa harina is certified.

FAQs (Frequently Asked Questions):

Q: Can I make the shredded beef ahead of time?
A: Absolutely! The shredded beef is even better the next day, as the flavors have more time to meld. Just store it in the refrigerator and reheat before assembling the sopes.

Q: What if I can’t find tomatillos for the guacamole?
A: You can substitute with green tomatoes, although the flavor will be slightly different. Alternatively, you can use a store-bought tomatillo salsa as a base and add the other guacamole ingredients.

Q: How do I know when the oil is hot enough for frying the sopes?
A: The best way is to use a thermometer. If you don’t have one, you can test the oil by dropping a small piece of dough into it. If it sizzles and floats to the top within a few seconds, the oil is ready.

Q: Can I bake the sopes instead of frying them?
A: While frying gives the sopes their signature crispy texture, you can bake them for a healthier option. Brush the sopes with oil and bake at 375°F (190°C) for about 10-15 minutes, or until lightly golden brown.

Q: My sopes are cracking when I fry them. What am I doing wrong?
A: This usually means the dough is too dry. Try adding a little more water to the dough and kneading it until it’s smooth and pliable. Also, make sure to keep the dough covered while you’re working with it.

Final Thoughts:

These Sopes with Shredded Beef are more than just a recipe; they’re an invitation to create memories in your own kitchen. Don’t be intimidated by the number of steps – each one is simple and rewarding. Gather your loved ones, put on some music, and enjoy the process of making something truly special. I encourage you to try this recipe, experiment with different toppings, and share your creations with me! Buen provecho!