Sope Benedict Recipe
Fried sopes filled with shredded beef and topped with poached eggs, homemade ranchero sauce, sliced avocado, fresh salsa, cotija cheese and sour cream.
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Ingredients
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Sopes
Shredded Beef Filling
Ranchero Sauce
Toppings
Method
Sopes Preparation
- 1
Make the Dough
In a large mixing bowl, combine masa harina, salt, and water. Mix until a dough forms. If the dough is too dry, add more water, 1 tablespoon at a time.
- 2
Form and Cook Sopes
Divide the dough into 6 equal balls. Flatten each ball into a disc about 1/2 inch thick. Heat vegetable oil in a skillet over medium-high heat. Fry each disc for 2-3 minutes per side until golden brown. Remove and drain on paper towels.
Shredded Beef Filling Preparation
- 3
Cook the Beef
In a slow cooker, add the beef chuck roast, chopped onion, minced garlic, beef broth, cumin, chili powder, salt, and pepper. Cook on low for 6-8 hours until the beef is tender. Shred the beef with two forks.
Ranchero Sauce Preparation
- 4
Make the Sauce
In a saucepan, combine diced tomatoes, chopped jalapeño, chopped onion, minced garlic, lime juice, salt, and pepper. Cook over medium heat for 10-15 minutes until heated through and slightly thickened.
Assembly
- 5
Poach the Eggs
In a pot, bring water to a simmer. Crack eggs into a small bowl and gently slide them into the water. Poach for 3-4 minutes until whites are set and yolks are still runny. Remove with a slotted spoon.
- 6
Assemble the Sopes
On each fried sope, add a generous amount of shredded beef, a poached egg, ranchero sauce, sliced avocado, crumbled cotija cheese, a dollop of sour cream, and top with fresh salsa.
