Braised Beef Sopes

Print Friendly
Braised Beef Sopes

For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.

Delicious little morsels! These braised short ribs come from Chef Jeffrey Balfour of Citrus at Hotel Valencia Riverwalk in San Antonio. Made in Sysco Central Texas kitchens :).

Ingredients

For the Ribs:

  • 2 ¼ lb. beef short ribs (meaty, 3'' cut) #0963033
  • 1 bottle Shiner bock or black
  • 1 onion, rough chopped (#1289768)
  • 5 tomatoes, preferably charred in the pan and chopped (#1008648)
  • 2 tab tomato paste (#4030219)
  • 1 dried Ancho or Pasilla chile, seeded, stemmed and rough cut (#1191667)
  • 3 cloves garlic, chopped fine (#1396746)
  • zest of 1 orange (#2349561)
  • Ground cinnamon, pinch (#5285275)
  • 1 ½ tab piloncillo grated
  • bay leaf (#5285275)
  • 2 star anise (#3895497)
  • 2 sprigs fresh thyme (#1680040)
  • 2 sprig cilantro, chopped (#1008689)
  • 4-5 cups veal stock (#7775612)

For the Sopes:

  • 2 cups masa harina (#5792163)
  • 1 tea salt or more to taste
  • 1+ cup water 


For the Ecabeche:

  • 3/4 lb. mix baby squash (#2413342), carrots (#9588757), zucchini (#7341888), turnips (#1039296), fennel (#2351047), or cauliflower (#7409451), colorful variety, cleaned trimmed into bite size pieces
  • 1 small purple onion (#1289800)
  • ½ jalapeno, seeded and peeled (#1453653)
  • Any mixed sweet or hot peppers, about ½ cup, chopped
  • ½ bunch cilantro (#1008689)
  • ½ cup water
  • ½ cup white vinegar (#4033007)
  • 2 tab sugar (#3020476)
  • 1 tab salt (#8190068)
  • Olive oil (#5847029)
  • Avocado slices (#8024622), cilantro (#2219095), cotija (#2370153) for garnish

Recipe Info

For the Sopes:
  1. In a mixing bowl, blend the salt and masa. Gradually add the water, mixing it with your fingers until it has formed a thick paste. Heat a small amount of oil in a pan or griddle over med-high heat. Moisten your hands and roll a small amount of the masa mixture into a ball. Press your finger in the center to flatten to about a ¼ “ thick, leaving a bowl in the middle. You want them to be 2-3 inches in diameter. Place in oil and fry until edges start to darken, flip and cook on the opposite side briefly, remove to a paper towel to absorb any excess oil. Repeat.

 

For the Short Ribs:

  1. Season meat all over. In a large braising pan heat oil over medium high heat sear ribs until they are browned on all sides. Add the onions and cook until lightly browned. Pour in the beer and the tomatoes to deglaze the pan. Reduce for about 2 minutes. Add the tomato paste, chile, garlic, orange zest, pioncillo, bay leaf, herbs and veal stock. Adjust temperature to low and simmer for about 4 hours (you could also place them in a 300 degree oven. Check the ribs, they should be beginning to fall off the bone, very tender but not mushy. Remove from heat and strain and de-grease braising liquid.

 

For the Vegetables:

  1. Bring sugar, salt, vinegar, and water to a boil. Add onions and jalapeno and simmer 1 minute, taking care not to burn your eyes. Add remainder vegetables and remove from heat stirring around to distribute evenly. Transfer to a container and hold until service, can be made days ahead, actually get better the longer they sit. Before service remove from liquid and toss in a bit of olive oil, adjusting seasoning if desired.


For Assembly:

  1. Top a Sope with a “grab” of beef, drizzle sauce over and top with a couple of vegetables. Garnish with avocado, cilantro and cotija cheese.



Print Friendly Save paper with the printer friendly version