Sopes with Carne Enchilada | Tío Francisco

Ingredients

• For the Carne Enchilada
• 17.5oz beef brisket
• ¼ onion
• 7 garlic cloves
• ½ tsp peppercorn
• 1 tsp salt
• 2 guajillo peppers
• 2 ancho peppers
• 1 tomato
• ¼ tsp pepper
• ¼ tsp cumin
• For the Sopes
• 17.5oz corn flour
• 2 medium potatoes
• 4 cups warm water
• 1 ½ cup canola or avocado oil
• For Plating
• 17.5oz refried beans
• 7oz lettuce, shredded
• 7.4oz Tío Francisco Queso Panela, crumbled
• ½ cup Tío Francisco Crema Mexicana
• ½ cup pickled red onions (optional)
• 1 avocado, sliced (optional)