Slow-Cooked Beef Barbacoa Sopes with Pickled Red Onions

Slow-Cooked Beef Barbacoa Sopes with Pickled Red Onions ingredients

• 3 lbs boneless beef chuck roast
• 2 ancho chiles, dried
• 2 guajillo chiles, dried
• 2 tbsp chipotle peppers in adobo sauce
• 4 garlic cloves
• 1/4 cup apple cider vinegar
• 1 cup beef broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 bay leaves
• 1.5 tsp salt
• 0.5 tsp black pepper
• 2 cups masa harina
• 1.5-2 cups warm water
• 0.5 tsp salt
• 0.5 cup vegetable oil or lard, for frying
• 1 cup pickled red onions
• 0.5 cup queso fresco, crumbled
• 0.25 cup cilantro, chopped
• 0.5 cup Mexican crema or sour cream

Watch how to make Slow-Cooked Beef Barbacoa Sopes with Pickled Red Onions

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Slow-Cooked Beef Barbacoa Sopes with Pickled Red Onions

1. For the Barbacoa: Remove stems and seeds from dried chiles. Place chiles in a bowl and cover with hot water; let rehydrate for 20 minutes. Drain, reserving some liquid.
2. In a blender, combine rehydrated chiles, chipotle peppers in adobo, garlic, apple cider vinegar, beef broth, cumin, oregano, salt, and pepper. Blend until smooth, adding reserved chile water if needed for consistency.
3. Cut chuck roast into 2-3 large pieces. Place beef in a slow cooker. Pour the blended sauce over the beef and add bay leaves. Cook on low for 6-8 hours or on high for 3-4 hours, until beef is fork-tender.
4. Remove beef from slow cooker and shred using two forks. Discard bay leaves. Return shredded beef to the sauce to keep warm.
5. For the Sopes: In a large bowl, combine masa harina and salt. Gradually add warm water, mixing until a soft, pliable dough forms. Knead for 2-3 minutes. If too dry, add more water; if too wet, add more masa harina.
6. Divide the dough into 12-16 equal portions. Roll each portion into a ball, then flatten into a thick tortilla (about 1/4-inch thick and 3-4 inches in diameter) using a tortilla press or your hands.
7. Heat a comal or non-stick skillet over medium-high heat. Cook each sope for 1-2 minutes per side, until lightly cooked but still soft. They should puff up slightly.
8. While still warm, pinch up the edges of each sope to form a border, creating a small cup. Be careful, they will be hot!
9. In a separate skillet, heat vegetable oil or lard over medium heat. Fry the sopes for 1-2 minutes per side until lightly golden and crisp on the edges.
10. To Assemble: Place a fried sope on a plate. Top generously with shredded barbacoa. Garnish with pickled red onions, crumbled queso fresco, chopped cilantro, and a drizzle of Mexican crema.

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