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Short Rib Sopes

Course Appetizer, Snack
Total Time 3 hours 30 minutes
Servings 40


Short Rib

  • 2 1/2 pounds short rib boneless trimmed of excess fat
  • 2 cups onion chopped
  • 5 cloves garlic
  • 1/4 tsp coriander seed
  • 1/4 tsp black peppercorn
  • 6 ounce can tomato paste
  • 2 tsp smoked paprika
  • 2 tsp hot chili powder
  • 4 cup chicken or beef stock
  • 1 tsp oregano
  • 1 tbsp oil
  • salt and pepper to taste
  • queso fresco as needed for garnish
  • lime wedges as needed for garnish


  • 4 cups masa harina
  • 1 tsp salt
  • 3 cups hot water
  • oil for frying
  • salt as needed

Cilantro Crema

  • 1/2 cup crema or sour cream
  • 4 tsp lime juice 1 lime
  • 1/4 tsp salt
  • 3 tbsp cilantro chopped more for garnish

Pickled Onion

  • 1/2 red onion julienne
  • 1/4 tsp salt
  • 1/4 cup lime juice 2 limes


Short Rib

  • Preheat the oven to 350 degrees. Cut the short rib into chunks about 2x4 inches and season with salt. Heat an ovenproof deep-sided skillet or dutch oven with the oil over medium hight-heat. Sear the short ribs on all sides and remove them from the skillet. Add onions and garlic to the pan and brown. Add the peppercorns and coriander seed and toast for 1 minute. Stir in the chili powder and paprika. Then add the tomato paste. Cook the tomato paste for 2-5 minutes. Stir almost constantly so as not to burn, turning down the heat if necessary. Add the stock and oregano. Add the short ribs back to the pot and bring to a simmer. Cover and place in the oven for 2 1/2-3 hours, flipping over every hour. Short ribs should be fall-apart tender. Make the sopes, crema, and onions while the beef is cooking.
  • Remove the short ribs from the sauce. Strain the sauce and skim off any fat. Place the sauce back into the pan and reduce until thick. Shred the beef and mix with the reduced sauce. Season with salt and pepper to taste. Keep warm until ready to serve.


  • Mix the masa with the salt. Add the hot water and mix until the dough comes together. Weigh the dough into 1 ounce balls. Cover them with a towel to keep them from drying out. Press the balls into discs. Press down in the center of the discs to form a cup with sides. The cups will be about 2 inches wide and 3/4 of an inch tall.
  • When all the sopes have been made. Heat a pot with oil to 350 degrees. Fry the cups for about 10 minutes flipping over ever so often. The cups will brown and crisp on the outside. Drain on paper towels and season with salt.
  • Fill each cup with a heaping spoonful of the short rib. Garnish with queso fresco, pickled onion, and cilantro. Serve immediately with crema and lime wedges.

Cilantro Crema

  • Mix all of the ingredients together and refrigerate until ready to use.

Pickled Onions

  • Mix the onions with salt and let stand for 2 minutes. Mix in the lime juice and allow to pickle for at least 30 minutes.