Beef Sopes

Chris and I first had this at a little restaurant in Branson MO. It was pretty good at the restaurant. However, being two self proclaimed foodies we get a little too much joy out of disecting recipes putting our spin on it putting it back together. Most of the time it turns out really well. Sometimes it takes a few tries though. Corn Masa (the base for the sopes) is a really fun ingredient to work with, but it took us a few tries to get it right. Basically when you mix the water and oil with the masa you need to mix it either by hand or with a fork (overmixing them can make them a bit chewy) and when your done mixing the dough it needs to be close to the consitancy of play dough, bound together but cracks a little around the edges when you smash it flat. This dish is awesome, and can be used as an entree or an appetizer. It works great for outdoor parties too. Enjoy and let me know what you think.

1 cup corn meal masa
1/2 cup + 1 cup water
3 Tbsp cumin
1 Tbsp salt
1 Tbsp pepper
1 onion chopped
1 jalapeno finely diced
shredded lettuce
shredded cheese (if they have cojita at your grocer use it, but don't run all over town looking for it, kraft mexican blend works just fine)
sour cream
2 cups vegetable oil
1 small can whole stewed tomatoes
2 lbs chuck roast
2 Tbsp olive oil

In a medium stock pot on medium high heat soften chopped onions with olive oil. Once onions begin to become transluscent add chuck roast. Sprinkle with 2 Tbsp cumin, 1/2 Tbsp salt and 1 Tbsp pepper. Brown on each side.

Add can of tomatoes and 2 cups water. Reduce to a simmer and let cook for three hours.

Combine masa, 1/2 cup water, remaining cumin, salt and pepper. Stir until all is well incorporated. Let stand for 20 minutes.

Form into golfball sized pieces. Flatten with your palms and Pan fry in vegetable oil until golden brown on each side.

Once meat is finished, shred. Top masa disks with shredded meat, lettuce, cheese and sour cream.

Recipe serves eight.