{"id":6072,"date":"2026-07-16T11:55:41","date_gmt":"2026-07-16T11:55:41","guid":{"rendered":"https:\/\/consultationforyou.com\/?p=6072"},"modified":"2026-07-16T11:55:41","modified_gmt":"2026-07-16T11:55:41","slug":"homemade-mexican-sopes-de-carne-deshebrada","status":"publish","type":"post","link":"https:\/\/consultationforyou.com\/?p=6072","title":{"rendered":"Homemade Mexican Sopes de Carne Deshebrada"},"content":{"rendered":"
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Prep Time:<\/strong> 30 minutes
Cook Time:<\/strong> 3 hours (or 50 minutes in a pressure cooker)
Total Time:<\/strong> 3\u00bd hours
Servings:<\/strong> 6<\/p>\n

Ingredients<\/h1>\n

For the Shredded Beef<\/h2>\n

2 lbs (900 g) beef chuck roast<\/p>\n

2 tbsp vegetable oil<\/p>\n

1 small white onion, sliced<\/p>\n

4 garlic cloves, minced<\/p>\n

2 cups beef broth<\/p>\n

2 Roma tomatoes<\/p>\n

1 tbsp tomato paste<\/p>\n

1 tsp cumin<\/p>\n

1 tsp Mexican oregano<\/p>\n

1 tsp chili powder<\/p>\n

\u00bd tsp smoked paprika<\/p>\n

1\u00bd tsp salt<\/p>\n

\u00bd tsp black pepper<\/p>\n

2 bay leaves<\/p>\n

For the Sopes<\/h2>\n

3 cups masa harina<\/p>\n

2\u00bd cups warm water<\/p>\n

1 tsp salt<\/p>\n

Vegetable oil for lightly frying<\/p>\n

Toppings<\/h2>\n

2 cups shredded iceberg lettuce<\/p>\n

\u00bd cup diced white onion<\/p>\n

6 radishes, thinly sliced<\/p>\n

1 cup crumbled queso fresco<\/p>\n

\u00bd cup shredded Oaxaca cheese (optional)<\/p>\n

\u00bd cup Mexican crema<\/p>\n

Creamy Chipotle Salsa<\/h2>\n

\u00bd cup Mexican crema<\/p>\n

2 tbsp mayonnaise<\/p>\n

1\u20132 chipotle peppers in adobo<\/p>\n

1 tbsp adobo sauce<\/p>\n

Juice of \u00bd lime<\/p>\n

Pinch of salt<\/p>\n

Blend until smooth.<\/p>\n

Optional Garnishes<\/h2>\n

Fresh cilantro<\/p>\n

Lime wedges<\/p>\n

Pickled jalape\u00f1os<\/p>\n

Homemade salsa verde<\/p>\n

Instructions<\/h1>\n

Step 1 \u2013 Cook the Beef<\/h2>\n

Heat oil in a Dutch oven.<\/p>\n

Season beef with salt and pepper.<\/p>\n

Sear on all sides until deeply browned.<\/p>\n

Remove beef.<\/p>\n

Cook onions until soft.<\/p>\n

Add garlic.<\/p>\n

Cook 30 seconds.<\/p>\n

Blend tomatoes with tomato paste.<\/p>\n

Add to the pot.<\/p>\n

Stir in:<\/p>\n

cumin<\/p>\n

oregano<\/p>\n

chili powder<\/p>\n

smoked paprika<\/p>\n

Cook 2 minutes.<\/p>\n

Add beef broth.<\/p>\n

Return beef.<\/p>\n

Add bay leaves.<\/p>\n

Cover and cook:<\/p>\n

Oven: 325\u00b0F (163\u00b0C)<\/strong> for 3 hours<\/strong><\/p>\n

Pressure Cooker: 50 minutes<\/strong><\/p>\n

Shred beef with two forks.<\/p>\n

Mix back into the cooking juices.<\/p>\n

Step 2 \u2013 Make the Sopes<\/h1>\n

Mix masa harina and salt.<\/p>\n

Gradually add warm water.<\/p>\n

Knead until smooth.<\/p>\n

Divide into golf-ball-sized portions.<\/p>\n

Flatten into 4-inch circles.<\/p>\n

Cook on a hot comal for 2 minutes per side.<\/p>\n

While still warm, pinch the edges to form a small rim.<\/p>\n

Lightly fry each sope in a little oil until lightly crisp outside but soft inside.<\/p>\n

Drain.<\/p>\n

Step 3 \u2013 Make the Chipotle Sauce<\/h1>\n

Blend:<\/p>\n

crema<\/p>\n

mayonnaise<\/p>\n

chipotle peppers<\/p>\n

adobo sauce<\/p>\n

lime juice<\/p>\n

salt<\/p>\n

Refrigerate until serving.<\/p>\n

Step 4 \u2013 Assemble<\/h1>\n

Spread a little beef cooking juices over each sope.<\/p>\n

Add shredded beef.<\/p>\n

Top with:<\/p>\n

shredded lettuce<\/p>\n

diced onion<\/p>\n

sliced radish<\/p>\n

queso fresco<\/p>\n

Oaxaca cheese<\/p>\n

Drizzle with chipotle crema.<\/p>\n

Finish with cilantro.<\/p>\n

Homemade Salsa Verde<\/h1>\n

Ingredients<\/h3>\n

8 tomatillos<\/p>\n

2 serrano peppers<\/p>\n

\u00bc white onion<\/p>\n

2 garlic cloves<\/p>\n

\u00bc cup cilantro<\/p>\n

Salt<\/p>\n

Instructions<\/h3>\n

Boil tomatillos and peppers for 10 minutes.<\/p>\n

Blend with onion, garlic, cilantro and salt.<\/p>\n

Serve fresh.<\/p>\n

Tips<\/h1>\n

Cook the beef one day ahead for even deeper flavor.<\/p>\n

Lightly frying the sopes gives them a crispy edge while keeping the center soft.<\/p>\n

Use freshly crumbled queso fresco for the most authentic taste.<\/p>\n

Add the lettuce just before serving to keep it crisp.<\/p>\n

A drizzle of homemade chipotle crema and a squeeze of fresh lime complete the authentic Mexican street-style flavor.<\/p>\n

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.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Prep Time: 30 minutesCook Time: 3 hours (or 50 minutes in a pressure cooker)Total Time: 3\u00bd hoursServings: 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 […]<\/p>\n","protected":false},"author":1,"featured_media":6074,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-6072","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"yoast_head":"\nHomemade Mexican Sopes de Carne Deshebrada - RECIPES<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/consultationforyou.com\/?p=6072\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Homemade Mexican Sopes de Carne Deshebrada - 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