Fustini's Oils and Vinegars
Shredded Beef Sopes

Add To Favorites

Shredded Beef Sopes

Shredded Beef Sopes


Submitted by Corporate Chef Andy Stewart

Ingredients

  • 1 cup masa
  • 1/2 cup plus or minus water
Shredded Beef
  • 8 ounces skirt steak
  • 1 Spanish onion, peeled and cut into chunks
  • 1 garlic clove, crushed
  • 1 tablespoon Fustini’s Garlic olive oil
  • black pepper
  • bay leaf
  • salt
  • water
  • Tomatillo Sauce
Tomatillo Sauce
Other Garnishes
  • grated Manchego cheese
  • grated Cotija or parmesan cheese
  • Tomatillo Sauce
  • fresh cilantro
  • creme fraiche

Directions

Step 1. 

Preheat griddle to medium-high heat. Mix masa and water together to form a thick paste. Let stand 10 minutes. Scoop one-ounce balls and roll to 4-inch rounds by 1/4 inch thick. Some film wrap or parchment paper helps in moving the now-pressed tortilla onto a hot griddle.  Cook tortillas for 30 seconds on one side then flip and cook another minute on the other side then flip and finish on the first side for another 30 seconds. Remove tortilla from griddle and immediately pinch edges to form a rim. Top with filling


Step 2.  Shredded Beef

Place steak, onion, garlic, olive oil, pepper, bay leaf a pinch of salt and enough water to cover in a medium-size pot over moderate heat.  Cook until meat is tender (30 minutes in an insta-pot; 2 hours stovetop; 4 hours slow cooker). Remove meat from water and shred.  Add meat to tomatillo sauce and cook until all moisture is gone. Use immediately.


Step 3.  Tomatillo Sauce

Place tomatillos, olive oil, and onion in a medium pot over medium heat.  Once onions are translucent, add garlic, jalapeno and season with salt and pepper. Turn heat to low and cook until the tomatillo are all broken down and soft. Place in blender and process until smooth.  Add cilantro and honey and use immediately.




Customer Reviews

  1. Authentic Mexican Flavor

    I could eat these every day of the week! I added Queso Fresco and fresh lime squeezed on top. Super flavorful! If you wanted to cut down on the cooking time, you could use another cut of beef, but for the traditional experience, take the time to cook the skirt steak!

    Reviewed by Charlene on May 5, 2021, 10:42 a.m. | Permalink

Categories

 

Products

Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More