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Short Rib Sope

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Sopes can be thought of as a thick tostada that is only fried to cook the outsides while keeping the inside soft, that is meant to support the various toppings. This Chili Braised Beef Short Rib Sope with Dora's Salsa, Radish, Goat Cheese, Cilantro and Chili Oil is the newest addition to our Estate Tasting, paired with the Proprietary Red Wine.

Ingredients:
For the short ribs
2 lbs beef short ribs
2 each carrots
2 ribs celery
1 each yellow onion
3 cups red wine
4 cups beef stock
4 each dried chili peppers
4 Tbsp Canola Oil
salt and pepper, as needed

For the sope dough
3 cups masa flour
1 tsp baking powder
1 1/2 tsp salt
2 cups warm water
2 cups Canola oil

1 cup fresh goat cheese
5 each radishes, thinly sliced
1/4 cup Round Pond Estate Chili Infused Olive Oil
1/2 cup Dora's Salsa
1/4 bunch cilantro

For the short ribs:
Season the short ribs with salt and pepper and then sear them in a hot pan with the canola oil. Make sure all sides of the short ribs are seared. Once short ribs are seared, remove them from the pan and set them in a roasting pan. Add the carrots, celery and onion to the pan that you seared in. Cook the vegetables until they start to get some color on them. Add the chilis and red wine and reduce the wine by half. Then add the beef stock and bring to a quick boil. Once at a boil, pour the mixture over the short ribs, cover the roasting pan with a lid or aluminum foil and place in a 250*F oven for about 4 hours or until the meat is fork tender. Remove the short ribs from the roasting pan and let cool. Strain the liquid left in the pan and then place the short ribs back into the liquid and cool completely. Once cool, dice the short ribs into 1 inch chunks and keep in the braising liquid until you need them.

For the sope dough:
Combine all ingredients in a bowl and form into a ball using your hands. Let the dough rest for about 10 minutes and then form into balls about half the size of a golf ball. Press your thumb into each ball, making an indentation. Fill a saute pan with about a 1 1/2" of oil and turn on medium heat. Pan fry the sopes on each side until the edges start to turn golden brown. Pull out of the oil and place on a tray lined with paper towels.

For final assembly:
Warm up the short ribs in the braising liquid. In the well of each sope, place a little piece of goat cheese and then place a chunk of short rib on top of that. Put about a 1/4 tsp of Dora's salsa on top of the short rib, a slice of radish, a few drops of Chili Infused Olive Oil and finally a leaf of cilantro to top it off.

Serves 50 bite size portions

Jamie Prouten, Executive Chef

Written by Jamie Prouten, Executive Chef

I love my wife and two boys and anything having to do with barbecuing. Travel also gives me happiness, but I don't do enough. Guilty pleasures include Hoffman hotdogs...and McDonald's.

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