Mexican with Claudia – Shredded Beef Sopes filling

serves 4

INGREDIENTS: Tbsp : Tablespoon  Ts : Teaspoon

750 grams beef

6 cups water

2 onions, coarsely chopped

1 cup tomato puree

1 cup chili sauce

For sauce:

Water to boil

2 guajillo chilies without seeds *buy @lamexikana.no

2 pasilla chilies without seeds *buy @lamexikana.no

2 ancho chilies without seeds *buy @lamexikana.no

2 tablespoons dried Mexican oregano *buy @lamexikana.no

Mozzarella or Norwegia  cheese.

PREPARATIONS:

• Simmer beef in the water for about 4 hours. (due to short time, we will use the highest temperature in order to use least time possible)

• Remove from water and let cool.

• Shred beef with 2 forks or pull apart with fingers.

• Boil the chilies and set in the mixer to create a chili salsa

• When everything is ready, mix the remaining ingredients (except cheese) and simmer for 45 minutes.

• Top sopes with beef mixture and a teaspoon of crumbled Mozzarella or shredded Norwegia  cheese.