Venison Sopes (Sopes de Venado)
- Level: Advanced
- Total: 16 hr 35 min (includes soaking time)
- Active: 1 hr 55 min
- Yield: 8 sopes
- Level: Advanced
- Total: 16 hr 35 min (includes soaking time)
- Active: 1 hr 55 min
- Yield: 8 sopes
Ingredients
Sopes:
Venison:
Refritos:
Tomato Consommé:
Salad:
Directions
Special equipment:
a tortilla press (optional)- For the sopes: Heat a medium pan or comal on medium heat.
- Work the masa on a work surface until the consistency is soft and uniform. Form into 4-ounce balls and cover with a damp towel.
- Using a tortilla press, plate or your hand, press the balls into uniform cakes, about 4-inches wide. Place the cakes in the pan and cook until the sides change color, about 2 minutes. Flip the cakes and cook for another 2 minutes. Remove from the heat and carefully pinch the side to make a wall that would look like a shell, ready to stuff. Set aside. Repeat with the remaining cakes.
- For the venison: Cut the venison into small pieces. Sprinkle with the salt and Mexican seasoning, then allow to sit for a couple hours, refrigerated.
- Heat the oven to 300 degrees F.
- In a round pan, heat the beef tallow. Add the venison and sear on all sides. Remove the venison and set aside. In the same pan, add the carrots, celery and onion and cook until translucent. Return the venison to the pan, then add the bay leaf. Carefully add the mezcal and wine, if using, and allow the alcohol to cook off. Add the beef stock and bring to boil. Cover with foil and cook in the oven until meat is fork-tender, about 2 hours. Allow the meat to rest for 20 minutes, then remove from the juices. Using a blender, process the juices and return some juice to the meat, reserving 1 quart for the tomato consommé.
- For the refritos: Soak the beans in water overnight, then rinse and separate the broken beans. In a sauce pot, add the beans, salt, 1 tablespoon oil and 2 quarts water, then cook until tender. In a separate saucepan, add the remaining 2 tablespoons oil, along with the garlic, serranos and onion. Cook until the onions begin to change color and caramelization is noticeable. Add the beans and allow to come to boil. Cook on low heat for 5 minutes. Using a blender, puree the beans and set aside.
- For the tomato consommé: Preheat the oven to 350 degrees F.
- In a mixing bowl, add the tomatoes, garlic and onion and add the oil, salt and pepper. Place on a baking sheet, laying the tomatoes skin side up. Bake for 15 minutes. Remove the skins from the tomatoes, then add to a saucepan along with the chile and reserved venison stock. Bring to a boil. Using a blender, process the ingredients, then season with salt if necessary.
- For the salad: In a mixing bowl, add the lettuce, shaved onion, pickled chiles and lime juice. Dress with the olive oil and salt.
- In a shallow pan, add 1 tablespoon oil and fry the sopes until crispy, then transfer to a plate. Add the beans to the base of the sope, spreading evenly. Top with the venison meat and romaine salad. Serve with the tomato consommé. Share with friends—good food is better when shared.
