Ancho-Guajillo Chile Sauce:

To make the sauce, place a dry skillet over medium heat. Add the ancho and guajillo chiles and toast for 2—3 minutes, pressing them into the pan and turning occasionally with tongs to prevent burning, until the chiles begin to brown, become soft and flexible and give off a spicy aroma. While the chiles are still hot, remove the stems and seeds and submerge them in a bowl of hot water for about 30 minutes to rehydrate.

Place a sauté pan over high heat and add 3 tablespoons of the oil. Add the onions and sauté for 3—4 minutes, until softened. Decrease heat as necessary to prevent browning. Transfer onions to a blender. Heat the remaining 2 tablespoons of oil over low heat and add the garlic. Slowly roast for 7—10 minutes, until lightly browned. Transfer the garlic without oil to the blender with the onion.

Drain the chiles and add to the blender with the oregano, water and salt to taste. Purée on high speed until smooth and incorporated. Adjust seasoning with salt as necessary. Use immediately or cover and refrigerate for up to 1 week; whisk well before using.

Season the beef well with salt and pepper. Heat a 12-inch braising pan over high heat and add the oil. Place the meat in the braising pan in an even layer and sear for 3—5 minutes, until caramelized on the bottom. Decrease heat to medium-high and turn the meat over.

Cook the second side for 7—10 minutes, until browned. (This may need to be done in batches.) Remove meat from pan and wipe out any residual oil. Allow the pan to cool for 5 minutes.

Preheat oven to 300°F. Line braising pan as thoroughly as possible with a large banana leaf (you may need to cut or tear the leaf to make it fit the pan). Cover the leaf with the onion and carrot and evenly layer the meat over the vegetables. Sprinkle the meat with the mezcal, cloves and allspice. Add about 1 quart of the sauce so the beef is half submerged.

Top with 3—4 more cups of the chicken broth, so beef is fully submerged. Cover the whole assembly with another layer of banana leaf, then cover the pan with the lid or aluminum foil. Roast 3—4 hours, until the meat is tender, piercing with a metal skewer or a small knife to check for doneness.

Transfer braising pan to the stove top. Remove upper layer of banana leaf and discard. With tongs, gently remove the pieces of meat to a serving platter. Remove the bottom and side pieces of banana leaf and discard.

Heat braising liquid over high heat. Skim off the layer of floating fat and cook for 20—30 minutes, until reduced by ⅓ and the sauce begins to thicken. When the proper consistency is achieved, taste and adjust the seasoning with salt and pepper as necessary.

Shred beef and mix with the sauce.

Sopes:

To prepare the sopes you will need wax paper squares, a tortilla press or small flat-bottom fry pan to press them out, a cast-iron pan or griddle and a deep pan for frying.

Combine masa and water well and let rest in the refrigerator for 30 minutes.

Remove dough and portion into 3-ounce balls. Place each ball between wax paper sheets and press ¼ inch thick, making sure to keep dough moist by covering it with a towel as you work.

Cook each sope on the griddle or pan for 1 minute on each side. Remove and form a small raised rim around each sope, like a tart.

Heat oil and deepfry for 1—2 minutes. Set aside on a sheet pan lined with paper towel. Batch may be doubled.

Citrus Slaw:

Combine all ingredients in a bowl and toss to combine. Refrigerate 20 minutes.

Achiote Crema:

Add ingredients to food processor or blender and pulse until creamy. Set aside.

Assembly:

Arrange the sopes on a dish and place 1 tablespoon beef barbacoa on each. Top with a small amount of slaw. Drizzle with the crema. Garnish with cotija.

Perry High School, Gilbert

Top: Culinary Instructor: Angela Stutz, left, and C-CAP Student Team 2015

Center: Product Sponsor/ Mentor: Alicia Ellis Perry, Owner and Rancher, Perry Land & Cattle Company, Gilbert

Bottom: Mentor: J. Perry, Personal Chef/Food, Innovator/ Show Producer, J. Perry LLC, Scottsdale