5 quarts water14 ounces boneless round rump roast, in chunks2 white onions, halved2 heads garlic, unpeeled and halved2 bay leaves2 carrots, coarsely chopped1 leek, split2 turnips, halved1 stick cinnamon, 2 inches long1 teaspoon pepper4 clovesSalt to taste1 chicken breast, halved
For the Sopes
24 tortillas, 3 inches in diameter2 cups lard
For the garnish
2 cups cabbage, shredded1 cup white onion, finely chopped1 1/2 cups fresh feta or ricotta cheese, crumbled
Prepare the topping:
Bring water to a boil in a stock pot.Add beef, onions, garlic, bay leaves, carrots, leek, turnips, cinnamon, pepper, cloves and salt. Reduce heat,and cook over medium heat for 2 1/2 hours or until meat is tender. If necessary, add more water during cooking. Add chicken when beef is tender and cook until done, 20 to 30 minutes. Cool meats in broth. Remove meats, and grind in food processor or meat grinder. Strain broth. Set aside ground meats.Prepare the sauce: In a blender or food processor, puree tomatoes with onion, garlic, chile, cilantro and salt. Set aside.
Prepare the sopes: Heat a comal or griddle. Add a little lard. Lightly fry 12 tortillas on both sides. Heat a little more lard. Fry remaining 12 tortillas, and keep hot. To serve, arrange tortillas in a platter. Cover with sauce and garnish with cabbage, onion and cheese. Serve immediately.