Michael Slavin
VP Culinary & Menu Innovation
Houlihan’s | Bristol Seafood | J. Gilbert’s

Queso Fresco and Short Rib Birria Sopes with Roasted Artichoke and Warm White Bean Dip

Recipe courtesy of Michael Slavin
Sponsor: California Milk Advisory Board

Servings: 1 to 2

Ingredients

Birria-Braised Short Ribs:

• 3 lb boneless beef short ribs
• 1 ½ Tbsp salt and pepper blend
• 1 Tbsp dried Mexican oregano
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• 2 Tbsp olive oil
• 7 dried guajillo chiles, stemmed and seeded
• 1 onion, rough chopped
• 6 cloves garlic, peeled
• 3 tomatoes, cored, rough chopped
• 2 c water
• 4 c chicken stock
• ¼ c white vinegar
• 3 bay leaves
• 1 Tbsp honey
• 1 Tbsp chopped fresh cilantro
• 1 Tbsp lime juice

Roasted Garlic Purée:

• 2 oz garlic
• 1 ½ Tbsp olive oil
• ½ tsp water

Roasted Artichoke Hearts:

• 30 artichoke hearts, drained
• 1 Tbsp olive oil blend
• ¼ tsp salt and pepper blend

White Bean Dip:

• 1 qt canned Northern beans, drained and rinsed
• 1 c artichoke hearts, drained, cut in ½-in dice
• 1 c olive oil
• ¼ c lemon juice
• 1 Tbsp kosher salt

Pickled Red Onions:

• 2 c red wine vinegar
• 1 ½ c sugar
• 1 bay leaf
• 1 star anise
• 1 lb red onion, cut into 1 x ¼-in pieces

For Service:

• 2 sopes, lightly fried and drained
• 2 3-oz Real California queso fresco wedges, cut into thirds
• 3 Tbsp reserved birria braising liquid, warm
• 1 tsp picante hot sauce
• 3 tsp cilantro oil
• 1 ½ tsp crumbled Real California queso fresco
• 2 oz rewarmed cooked short rib, cut into 1 x 1-in chunks
• 2 pinches micro greens
• 2 lime wheel quarters

Directions

Birria-Braised Short Ribs:

1. Cut the short ribs into 5 or 6 hunks. Season with the salt, pepper, oregano, cumin and cinnamon and toss thoroughly until the meat is evenly coated. Cover and refrigerate for a minimum of 4 hours.
2. Heat the oil in a saucepan over medium heat. Add the chiles and toss for approximately 30 seconds to toast them.
3. Add the onion and garlic and toast for 1 minute.
4. Add the tomatoes and water and bring the pot to a boil. Reduce the heat and cook at a low simmer for 30 minutes.
5. Off the heat, purée the mixture until smooth. Strain the puréed mixture.
6. Place the seasoned short ribs into a large stock pot. Add the strained purée, stock, vinegar, bay leaves and honey. Bring to a boil, then reduce the heat to a low simmer.
7. Stir occasionally, scraping from the sides and bottom, and continue to braise slowly until the short ribs are fork-tender, approximately 4 hours. Skim the excess fat off the top as needed.
8. Remove the meat from the braising liquid and let it cool prior to portioning, making sure to reserve the birria-braising liquid. Taste and adjust seasonings as needed.
9. Cover and refrigerate until service.

Roasted Garlic Purée:

1. Preheat the oven to 350°F.
2. In a bowl, toss the garlic with the oil and water.
3. Place the garlic on a foil sheet and cover with a second foil sheet. Crimp the edges to form a tight seal. Bake for 30 minutes to roast, until fully cooked.
4. While the garlic is still warm, mince or mash it by hand until you have a smooth purée.

Roasted Artichoke Hearts:

1. Preheat the oven to 350°F.
2. Cut the artichoke hearts in half lengthwise (if they are already halves, then do not cut), making sure you cut through the center of the core to help keep the halves intact. Spread onto a parchment-lined sheet pan with the cut sides facing up.
3. Drizzle the oil evenly over the artichokes and season with the salt and pepper. Roast for 15 minutes.
4. Remove from the oven and allow to cool down to room temperature before rough chopping most of the hearts, reserving some intact half hearts for the service.

White Bean Dip:

1. Purée all the ingredients in a food processor for 30 seconds. Stop and scrape the sides down; continue to process until smooth.
2. Place the purée in a stainless steel bowl. Fold in 2 c of the chopped Roasted Artichoke Hearts, and all (2 oz.) of the Roasted Garlic Purée. Hold warm for service.

Pickled Red Onions:

1. In a pot, bring the vinegar to a simmer.
2. Whisk in the sugar to dissolve it, then add the bay leaf and star anise.
3. Pour the hot liquid over the onions and leave at room temperature for 1 hour.
4. Cover and refrigerate pickled onions for service.

For Service:

1. On a slate, place the fried sopes on the right side.
2. Place a ½-cup ceramic crock on the left side of the slate (not pictured).
3. On a preheated grill, lightly oil a wedge of queso fresco and season with salt and pepper. Grill it lightly, making diamond marks and warming the cheese to soften.
4. Crock Build (not pictured): Spoon one #30 scoop of warm White Bean Dip into the crock bottom. Place a 1/3 wedge of grilled queso fresco on top of the dip. Spoon 1 Tbsp of birria braising liquid on the front third of the queso fresco wedge. Spoon the hot sauce across the middle of the queso fresco wedge. Spoon 1 tsp of cilantro oil across the upper third of the queso fresco wedge. Garnish the queso fresco with ½ tsp of crumbled queso fresco.
5. Spread one #30 scoop of warm White Bean Dip onto each sope and spread out evenly to the edges.
6. Sope #1 Build: Place one warm hunk of short rib on the center of the warm dip. Then arrange 3 small (nickel size) pulled pieces of short rib around the inside edge of the sope (on top of the warm dip). Spoon 2 tsp birria liquid evenly across the top of all 4 pieces of short rib. Arrange 3 pieces of pickled red onion randomly on top.
7. Sope #2 Build (not pictured) : Place a reserved half artichoke heart on top of the warm dip at a 45-degree angle. Place 3 pieces of pickled red onion randomly on top.
8. Both Sopes: Drizzle each with 1 tsp cilantro oil, then garnish each with ½ tsp crumbled queso fresco, a pinch of microgreens, and a quartered lime wheel.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley