Carne de Cerdo Sopes is a mouthwatering dish that I affectionately call “dude food” because my husband and son can’t get enough of it, requesting it weekly if they could. This recipe features tender shredded pork that bursts with delicious flavors. The pork is marinated to perfection in a delightful mixture of spices and then cooked until it reaches the perfect tenderness. Topped with an array of optional toppings, including hot refried beans, shredded lettuce, chopped tomatoes, shredded cheddar cheese, guacamole, and sour cream, these sopes are sure to be a hit with anyone who enjoys bold and savory dishes.
INGREDIENTS:
- 3 cups chicken broth, divided
- ¾ cup chili powder
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon honey
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 boneless pork shoulder butt roast (3 to 4 pounds), cut into ¾-inch cubes
- 5 tablespoons canola oil, divided
- 2 large onions, chopped
- 6 garlic cloves, minced
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 3 cups masa harina
- ½ teaspoon salt
- 2 cups water
- 3 tablespoons canola oil
- Optional toppings: hot refried beans, shredded lettuce, chopped tomatoes, shredded cheddar cheese, guacamole and/or sour cream
PREPARATIONS:
- In a large resealable plastic bag, combine 1 cup broth, chili powder, vinegar, cilantro, honey, and seasonings. Add the pork; seal bag and turn to coat. Refrigerate for 4 hours or overnight.
- In an ovenproof Dutch oven, brown pork in 4 tablespoons oil in batches. Remove and keep warm. In the same pan, sauté onions in remaining oil until tender. Add garlic; cook 2 minutes longer.
- Return pork to pan; add remaining broth and tomatoes. Bring to a boil. Cover and bake at 350° for 1½ to 1¾ hours or until meat is tender. With a slotted spoon, remove meat to a large bowl. Skim fat from cooking liquid. Bring to a boil over high heat; cook until slightly thickened and reduced to about 2 cups, stirring occasionally. Return meat to pan; set aside and keep warm.
- For sopes, in a large bowl, combine masa harina and salt; stir in water. Knead until smooth, adding additional water, 1 teaspoon at a time, if necessary. Divide into 12 portions, about ¼ cup each. Roll each to form a ball; flatten to 4-in. patty. Cover with plastic wrap.
- Heat a large ungreased skillet over medium heat until hot. Cook the sopes in batches for 1 minute on each side or until lightly browned. Remove from pan. Immediately pinch edges to form a ½-in. rim; set aside.
- To serve, in the same skillet, cook the sopes in hot oil in batches over medium-high heat for 15-30 seconds on each side or until golden brown and slightly crisp. Drain on paper towels. Using a slotted spoon, place pork on sopes; serve with toppings of your choice.
YIELD: 12 servings
COOKING TIME: 2 hours
SPECIAL INSTRUCTIONS:
- Sopes are made with the same ingredients as tortillas but are smaller in diameter, thicker, and have a raised edge, like a tart shell.
TIPS:
- The longer you marinate the pork, the more flavorful it will be. Aim for at least 4 hours, but overnight is best.
- When cooking the sopes, avoid overcrowding the skillet to ensure even browning.
- Customize the toppings to your preference. Get creative and add your favorite ingredients for a personalized touch.
Carne de Cerdo Sopes is a delightful culinary experience that brings together tender, flavorful pork and the unique texture of sopes. As the aroma of the marinated pork fills the kitchen, you know you’re in for a treat. The marinade, bursting with chili powder, cumin, and cinnamon, infuses the pork with a rich blend of spices, complemented by the tangy notes of red wine vinegar and the subtle sweetness of honey. The result is a taste that is both hearty and harmonious, making it a perfect choice for family dinners or gatherings with friends.
The slow cooking process in the Dutch oven allows the flavors to meld, ensuring the meat becomes incredibly tender and succulent. The cooking liquid, enhanced by the pork’s natural juices, reduces into a delectable sauce that brings everything together beautifully. Skimming the fat ensures a lighter dish without compromising on taste.
The sopes, a delightful twist on traditional tortillas, add a unique touch to this recipe. With their slightly thicker and raised edges, they create the perfect vessel to hold the flavorful pork and toppings. Lightly crisped in oil, they provide a pleasant contrast to the tender pork, creating an exciting combination of textures in every bite.
The beauty of Carne de Cerdo Sopes lies in its versatility. While the recipe provides a list of optional toppings, you can let your imagination run wild and add your favorite ingredients. Whether you load them up with gooey melted cheddar cheese, refreshing guacamole, or tangy sour cream, each bite will be a delightful adventure.
