Sous Vide Braised Beef Sopes
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Ingredients for 4
1 pound beef chuck roast, sliced into 1-inch pieces
Salt and freshly ground black pepper
1/4 cup red wine
3/4 cup beef broth
1 tablespoon green chile salsa, plus more for serving
1 tablespoon vegetable oil, plus more for frying the sopes
2 cups masa harina
1/2 cup water
1/2 cup chopped fresh cilantro, for serving
4 scallions, thinly sliced, for serving
Set the Anova Sous Vide Precision Cooker to 178ºF (81ºC).
Season the beef with salt and pepper. Heat oil in a large skillet over medium-high heat. When the oil is shimmering, add the beef in small batches sear until well-browned, about 5 minutes. Transfer each batch to a large zipper lock or vacuum seal bag.
Add the wine to the skillet and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Add the beef broth and salsa, and stir to combine. Carefully pour the wine mixture to the bag with the beef.
Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 12 hours. Cover the water bath with plastic wrap to minimize water evaporation.
About 30 minutes before the beef is finished, prepare the sopes: Fill a large Dutch oven or cast iron skillet with 1 inch of vegetable oil. Heat to 375ºF over medium-high heat.
While the oil is heating, combine the masa and the water in a medium bowl. Mix and knead with your hands to form a dough. Once your small tortillas are made up, transfer directly to hot oil (around 375F) to fry.
Pinch off about 1 tablespoon of dough and pat into a small, thick round. Repeat with remaining dough. Fry sopes in small batches the 375º oil until golden brown, 3 to 5 minutes. Transfer browned sopes to a paper towel-lined plate and season with salt. Repeat with remaining sopes, bringing the oil back to 375º for each batch.
When the timer goes off, remove the bag from the water bath. Remove the beef from the bag and transfer to a medium bowl. Reserve the cooking liquid.
Use two forks to shred the beef into bite-sized pieces. Mix in about 1 tablespoon reserved cooking liquid to moisten.
Serve shredded beef on top of sopes, garnished with cilantro, scallions, and salsa.