Brisket Sopes (Sopes con Carne Deshebrada)

When I first moved to lau

olorado I started missing local El Paso products. One of those products was Claude’s sauces. Every time I’d visit El Paso I would come back with a supply of marinades for our home and family and friends who also wanted me to bring bottles for them.

Then one day my hubby showed up with Claude’s brisket marinade from the grocery store and I was in shock. “Where did you buy this?” He told me he found it at Tony’s Market. You would think he brought home a winning lottery ticket. I was beyond excited.

Now you are probably thinking, what is so special about their sauce? My favorite is their brisket marinade sauce. My mom always made beef brisket when we had a family get together and now I know why—it’s easy, delicious, and she would always use the leftover brisket to make other family favorite dishes.

All I do is shake up the bottle, pop it open, and drizzle it over brisket with a bottle of beer and let it cook in a slow cooker. Watch this video to see how simple it really is.

Once you have this glorious shredded brisket you can make beef brisket tacos, salpicon tostadas, machaca con huevo, brisket flautas banderas, or these lovely sopes filled with homemade refried beans, shredded brisket, and topped with fresh pico de gallo.

Sopes are like an open-face taco, except thicker. You can top sopes with anything, but these brisket sopes are my daughter’s new favorite meal. Now that I have brisket leftover I’ll be making these again while we watch football playoff games…c’mon Broncos!

Yield: Makes 8 sopes

Brisket Sopes (Sopes con Carne Deshebrada)

Print Recipe

Ingredients:

Sopes:

• 2 cups masa harina (corn flour)
• ¼ teaspoon salt
• 1 tablespoon shortening
• 1¼ cups warm water

Fillings:

• Refried Beans
• Shredded Brisket
• Pico de Gallo

Directions:

1. In a mixing bowl combine the masa harina and salt. Add the shortening and rub in with your fingers so that it is evenly distributed. Add warm water and knead until mixture is smooth and slightly sticky. If the dough is dry add more water, 1 tablespoon at a time. Dough should be soft and moist like play-doh and not dry. Divide dough into 8 portions. Cover with a damp cloth to keep the dough soft and moist.
2. Line a tortilla press with plastic wrap. Place a ball of dough on the press and cover with another piece of plastic wrap and press down to form a little 1/4-inch-thick patty. Peel off the plastic wrap. (If you don’t have a tortilla press you can use a heavy skillet or pot to make the dough patties or use your hands to form a patty.) Repeat with remaining balls of dough.

3. Preheat an ungreased comal (griddle) on medium-high heat. Cook a patty on the comal for about 2 to 4 minutes on each side until dry. While the cooked patty is still warm and as soon as you are able to handle it, pull the dough of the patty up and outward towards the edge, creating a little ridge of dough all the way around the circle to create a little “boat” or sope. Repeat with the remaining patties.

4. Fill each sope with some warm brisket and garnish with pico de gallo.

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Disclosure: Ingredients were sponsored by Tony’s Market.