For the Carne Enchilada

1. Add the beef brisket to a pot and cover with water.
2. Add the onion, 6 garlic cloves, peppercorn and salt.
3. Cook on low heat for 1 ½ to 2 hours, watch occasionally.
4. When done, remove the beef from the broth, set aside and let cool.
5. While still warm, hydrate the peppers in the beef broth for 3 minutes.
6. Remove and add to a blender with the tomato 1 garlic clove and 1 cup of broth.
7. Reserve remaining broth for future recipes.
8. When cool, shred the beef and mix with the salsa.
9. Add pepper, cumin and adjust salt to taste.

For the Sopes

1. Peel the potatoes and add to a pot with boiling water and a pinch of salt. Cook until tender.
2. Drain and set aside and place in a large bowl, mash the potatoes and mix with the corn flour, salt and warm water.
3. Divide into 14 portions. Every portion should weigh around 2.8oz.
4. Use a tortilla press, your hands or a rolling pin to form each sope. They should look like a thicker tortilla.
5. Heat a skillet over medium to high heat. Heat each sope on both sides and shape with your hands, pressing the center to obtain thicker edges.
6. Add oil to a hot pan and fry each sope until golden brown.

For Plating

Serve each sope with a base of refried beans, carne enchilada, lettuce, Tío Francisco Queso Panela, Tío Francisco Crema Mexicana, pickled onions and avocado.

NOTES:
Prepare the beef and masa the day before making this recipe to save time. Freeze or refrigerate the broth for future recipes.
You may freeze the sopes after shaping, before frying, to use in the future.