Prep Time: 30 minutes
Cook Time: 3 hours (or 50 minutes in a pressure cooker)
Total Time: 3½ hours
Servings: 6

Ingredients

For the Shredded Beef

2 lbs (900 g) beef chuck roast

2 tbsp vegetable oil

1 small white onion, sliced

4 garlic cloves, minced

2 cups beef broth

2 Roma tomatoes

1 tbsp tomato paste

1 tsp cumin

1 tsp Mexican oregano

1 tsp chili powder

½ tsp smoked paprika

1½ tsp salt

½ tsp black pepper

2 bay leaves

For the Sopes

3 cups masa harina

2½ cups warm water

1 tsp salt

Vegetable oil for lightly frying

Toppings

2 cups shredded iceberg lettuce

½ cup diced white onion

6 radishes, thinly sliced

1 cup crumbled queso fresco

½ cup shredded Oaxaca cheese (optional)

½ cup Mexican crema

Creamy Chipotle Salsa

½ cup Mexican crema

2 tbsp mayonnaise

1–2 chipotle peppers in adobo

1 tbsp adobo sauce

Juice of ½ lime

Pinch of salt

Blend until smooth.

Optional Garnishes

Fresh cilantro

Lime wedges

Pickled jalapeños

Homemade salsa verde

Instructions

Step 1 – Cook the Beef

Heat oil in a Dutch oven.

Season beef with salt and pepper.

Sear on all sides until deeply browned.

Remove beef.

Cook onions until soft.

Add garlic.

Cook 30 seconds.

Blend tomatoes with tomato paste.

Add to the pot.

Stir in:

cumin

oregano

chili powder

smoked paprika

Cook 2 minutes.

Add beef broth.

Return beef.

Add bay leaves.

Cover and cook:

Oven: 325°F (163°C) for 3 hours

Pressure Cooker: 50 minutes

Shred beef with two forks.

Mix back into the cooking juices.

Step 2 – Make the Sopes

Mix masa harina and salt.

Gradually add warm water.

Knead until smooth.

Divide into golf-ball-sized portions.

Flatten into 4-inch circles.

Cook on a hot comal for 2 minutes per side.

While still warm, pinch the edges to form a small rim.

Lightly fry each sope in a little oil until lightly crisp outside but soft inside.

Drain.

Step 3 – Make the Chipotle Sauce

Blend:

crema

mayonnaise

chipotle peppers

adobo sauce

lime juice

salt

Refrigerate until serving.

Step 4 – Assemble

Spread a little beef cooking juices over each sope.

Add shredded beef.

Top with:

shredded lettuce

diced onion

sliced radish

queso fresco

Oaxaca cheese

Drizzle with chipotle crema.

Finish with cilantro.

Homemade Salsa Verde

Ingredients

8 tomatillos

2 serrano peppers

¼ white onion

2 garlic cloves

¼ cup cilantro

Salt

Instructions

Boil tomatillos and peppers for 10 minutes.

Blend with onion, garlic, cilantro and salt.

Serve fresh.

Tips

Cook the beef one day ahead for even deeper flavor.

Lightly frying the sopes gives them a crispy edge while keeping the center soft.

Use freshly crumbled queso fresco for the most authentic taste.

Add the lettuce just before serving to keep it crisp.

A drizzle of homemade chipotle crema and a squeeze of fresh lime complete the authentic Mexican street-style flavor.

This recipe recreates the homemade Mexican sopes shown in the reference image, featuring handmade masa sopes topped with tender shredded beef, crisp lettuce, queso fresco, radishes, onions, and a smoky chipotle crema for a truly authentic homemade meal.