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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the shredded beef: | 2. Put the beef, lime juice, orange juice, chili powder, cumin, salt, coriander and garlic in a large Dutch oven, or heavy-bottomed pot, and add just enough water to cover. Bring to a boil, and then reduce to a simmer over medium-low heat and cook, covered, for 30 minutes. Remove the lid and continue cooking on a gentle simmer for 2 1/2 to 3 hours, stirring occasionally. | 3. Once the beef is tender, let it cool slightly in the braising liquid and then shred with two forks, while still in the pot, so as to let all the shredded beef soak up the delicious sauce. | 4. For the tomatillo guacamole: | 5. Combine the cilantro, tomatillos, garlic, avocado, jalapeno, onion, lime juice, cumin and salt in a food processor or blender and pulse until combined. | 6. For the sopes: | 7. Combine the masa harina, flour, baking powder and salt in a mixing bowl. Make a well in the center and slowly add the warm water while incorporating the dry ingredients using a stiff spatula. Once the dough comes together, transfer it to a floured surface and knead it by hand until it is smooth and not crumbly, about 5 minutes. | 8. Roll the dough to 1/4-inch thickness and then cut it into 2-inch circles with a biscuit cutter or the rim of a glass; you should get 36 circles. Re-roll and re-cut scraps of dough until all of it is used. Create a ridge around the edge of each sope using your thumb, and working from the center outwards. You are trying to make a small well for the toppings to rest in once the dough is fried. | 9. Fill a cast-iron skillet with 1 1/2 inches of vegetable oil and heat to 350 degrees F over medium-high heat. Once the oil is hot, fry the sopes until their edges are crispy and just starting to brown, about 3 minutes. Flip and cook for another 3 minutes. Transfer the sopes to a paper-towel-lined plate and season with salt as they come out of the oil. | 10. For the toppings: | 11. Melt the butter in a skillet, then add the refried beans. Stir to warm through and loosen the mixture. Set aside. Mix the pickled jalapenos and tomatoes and set them aside. | 12. Fill each sope with a layer of beans, followed by some shredded beef and a little tomatillo guacamole. Top each with some of the cabbage, tomato-jalapeno mixture, crema, cotija and cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck	3	lbs	boneless cut	1904.0043	4.216	287.3687	82.5522
lime juice	1/2	cup	squeezed	30.25	10.1882	0.5082	0.0847
orange juice	1/4	cup	squeezed	27.9	6.4479999999999995	0.434	0.124
chili powder	3	tablespoons		67.68	11.927999999999999	3.2304	3.4272
cumin	1	tablespoon	ground	7.875	0.929	0.374	0.4677
kosher salt	1	tablespoon		-	-	-	-
coriander	2	teaspoons	ground	10.728	1.9796	0.4453	0.6397
garlic clove	3		crushed	-	-	-	-
cilantro	3/4	cup	chopped	2.76	0.4404	0.2556	0.0624
tomatillo	6 -8	ounces	husked chopped	0.0	0.0	0.0	0.0
garlic clove	2		smashed peeled quartered	-	-	-	-
avocado	1		halved pitted peeled diced	-	-	-	-
jalapeno	1/2		chopped	13.05	2.925	0.4095	0.1665
onion	1/2		chopped	32.0	7.472	0.88	0.08
lime juice	1			30.25	10.1882	0.5082	0.0847
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
salt	1	teaspoon		-	-	-	-
masa harina	3	cups		1241.46	261.9378	28.9332	12.6198
purpose flour	1/4	cup		-	-	-	-
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
salt	1	teaspoon		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
vegetable oil				-	-	-	-
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
bean	1	can	refried	80.0	11.3103	11.5862	1.3793
jalapeno pepper	1/2	cup	pickled chopped	13.05	2.925	0.4095	0.1665
rom tomato	2 -4		diced	-	-	-	-
green cabbage	1/2		shredded	11.125	2.5810000000000004	0.5696	0.0445
mexican crema	1	cup		-	-	-	-
cotija cheese	1	cup	crumbled	439.2	4.763999999999999	24.0	36.0
cilantro leaf	1	cup		2.76	0.4404	0.2556	0.0624

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.