SOPES

Serves: 4

Ingredients:

1 1/2lb beef stew meat*

1/2 onion, minced

2 Roma tomatoes, chopped

1 garlic clove, minced

1 16oz can low sodium pinto beans

2 tsp. chipotle sauce

12 sopes

1 cup lettuce, chopped

Queso Fresco

1.  MEAT:

• Cook stew meat in crock pot [with 1/4 onion, 2 garlic cloves, salt, pepper and 1/3 water] on low for 3 hours
• When done take out of pot let it cool, shred and set aside.

2. BEANS:

• Coat the bottom of a skillet with vegetable oil, once its hot add 1/4 onion cook until translucent and then add 1tsp. garlic
• Add drain beans smash until zmooth, you’ll need to add water or veggetable broth while mashing to keep beans from sticking to pan
• Cook to a paste consistency
• Set aside

3. PREPARE MEAT: 

• Coat the bottom of a skillet with vegetable oil, once its hot add remaining onion cook until translucent and then add 1tsp. garlic
• Add tomato cook until tender, about 5 minutes 
• Add chipotle and shredded meat let it all simmer for 10 minutes
• Keep meat on super low or on stop of hot griddle 

4. SOPES:

• Coat a small skillet with 2 inches corn oil let it heat to 360 degrees F. 
• Place 1 sope into oil and cook each side for 1-2 minutes or until crispy
• Drain oil on paper towel

5. ASSEMBLE: 

• Place sopes on indented side up
• Spread a thin layer of refried beans on bottom
• Add about 2 tbsp. of meat 
• Top with lettuce and crumble queso fresco

6. ENJOY!!!!

* can substitute with pork or chicken