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Sopitos - Sopes - Thick Tortillas With Raised Edges Recipe

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Sopitos - Sopes - Thick Tortillas With Raised Edges Recipe
Cooking time
 
Prep Time
02:30[hh:mm]
 
Serving Size
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Sopitos - Sopes - Thick Tortillas With Raised Edges Recipe Description

Enjoy this delicious sopitos or sopes Mexican recipe!

Sopitos - Sopes - Thick Tortillas With Raised Edges Recipe Ingredients
  |     |   
Quantity Measurement Ingredients M | N M
For the garnish
2 measuring cup

cabbage shredded

1 measuring cup

white onion finely chopped

1-1/2 measuring cup

fresh feta or ricotta cheese,crumbled

For the sopes
24

tortillas 3 inches in diameter

2 measuring cup

lard

For the topping
5 quart

water

14 ounce

boneless round rump roast in chunks

2

white onions halved

2

heads garlic unpeeled and halved

2

bay leaves

2

carrots coarsely chopped

1

leek split

2

turnips halved

1 sticks

cinnamon 2 inches long

1 teaspoon

pepper

4

cloves

salt to taste

1

chicken breast halved

For the garnish
2 measuring cup cabbage shredded
1 measuring cup white onion finely chopped
1-1/2 measuring cup fresh feta or ricotta cheese,crumbled
For the sopes
24 tortillas 3 inches in diameter
2 measuring cup lard
For the topping
5 quart water
14 ounce boneless round rump roast in chunks
2 white onions halved
2 heads garlic unpeeled and halved
2 bay leaves
2 carrots coarsely chopped
1 leek split
2 turnips halved
1 sticks cinnamon 2 inches long
1 teaspoon pepper
4 cloves
salt to taste
1 chicken breast halved
Sopitos - Sopes - Thick Tortillas With Raised Edges Recipe Method

Prepare the topping: Bring water to a boil in a stock pot.Add beef,onions,garlic,bay leaves,carrots,leek,turnips,cinnamon,pepper,cloves and salt.Reduce heat,and cook over medium heat for 2 1/2 hours or until meat is tender.If necessary,add more waterduring cooking.Add chicken when beef is tender,and cook until done, 20 to 30 minutes.

Cool meats in broth. Remove meats, and grind in food processor or meat grinder. Strain broth. Set aside ground meats.Prepare the sauce: In a blender or food proccessor,puree tomatoes with onion, garlic, chile, cilantro and salt. Set aside. Prepare the sopes: Heat a comal or griddle.

Add a little lard. Lightly fry 12 tortillas on both sides. Heat a little more lard. Fry remaining 12 tortillas, and keep hot. To serve,arrange tortillas in a platter. Cover with sauce and garnish with cabbage, onion and cheese. Serve immediately.

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