Sopes is something I love to eat for breakfast or lunch, I love me some beans in sopes for breakfast. But one of my favorite ways to make Sopes is with shredded beef that is packed with flavor. Give it some fresh toppings and a good salsa, it is so yummy!
4 cups Instant Corn Flour “Maseca” 3 cups warm water
2 1/2 to 3 lbs chuck roast 1/2 onion 4 garlic cloves 6 guajillo chilis 1 tbsp dried oregano
Juice of 1 lime 1 tsp dried chopped bay leaves 1 tsp cumin salt to taste
This batch makes 16 sopes, reduce ingredients in half for 8
To begin, boil the onion and guajillo chili’s.
Once the chili pods are softened and the onion is cooked, place in a blender.
In the blender, also add garlic, oregano, bay leaves, cumin, juice of a lime and salt.
Add 1 cup of the boiled water from the chili and onion, just enough to blend the mixture. Give it a blend and make sure it is like a paste consistency.
Place the beef in the Instant Pot and add the salsa marinade. Mix well, cover and put the vent to seal. Select pressure cook until the temperature selects “More” and set for 1 hour and 30 minutes.
In the meantime, we will prep the dough for the Sopes and cook them.
Follow the instructions of the instant corn flour to prepare the dough. I usually use Maseca, its just a brand and you do not have to just use that one. There are many Instant corn flour brands, use what you can find or like.
Usually it is 2 cups of instant corn flour, ½ tsp salt, and 1 ½ cup of warm water. To make 16 sopes, I doubled that batch. Mix well and need your dough for 5 minutes. Once the dough feels like play dough and doesn’t stick to your hands, it is ready.
Allow the dough to rest for 15 minutes.
Divide the dough by creating about 2 inch balls in diameter.
Using a tortilla press, lightly press the ball. Do not press all the way, we are not making tortillas. Press about halfway, you want the dough to be flat but thick.
Using a griddle on medium heat, cook the dough for 1 minute per side. After the second minute of cook time, flip and press the sides up to form a bowl with the dough. Cook for another minute and place in a cloth towel to steam.
Once the beef is done, allow the pressure from the instant pot to either quick release or natural release. What ever you feel comfortable with, go ahead and do so.
Shred the beef in a separate bowl, add some of the juice from the cook to add flavor to the filling.
Add salt to taste.
Assemble the sopes with the toppings you like.