I learned about a new food this weekend and I thought it only fair to share it with you! (Especially since I was thinking: Where have you been all of my life?). I had made my favorite sauce in the whole wide world (Cilantro Lime sauce, in case you missed the post) and was looking for something special to do with it. Something my entire family would like. Something that wasn’t my “same old”. I found it in Pulled Pork Sopes, and we’ll be making it many more times in the coming months.
I learned about sopes on Serious Eats, which is an awesome blog for everything culinary. (And if you haven’t checked it out, by all means, do so. I mean, after finishing this post of course!). Sopes are a Mexican street food that consist of a base made from masa flour, then topped with meat, cheese and vegetables. And sauce, we can’t forget the sauce!
I used the sope recipe from Serious Eats, which called for deep frying the sopes. I found it far less messy than I had thought it would be, and they turned out crazy good. My entire family loved them, after customizing them for their own tastes.
I chose to make my sopes with pulled pork. I love pulled pork, and it is so easy to make, especially in a crock pot. I combine my pork with onions, garlic and spices, and I cook it low and slow for hours. However, since I am also a texture freak, I do have a special trick for finishing my pulled pork. Since I love the crispy ends, I use a slotted spoon to place my pork and onions into a foil pan. I then broil it for 5 minutes or until it develops the crispy edges I love.
These Pulled Pork Sopes are best served warm, warm enough that the cheese will get melty. Top the sopes with your own favorite ingredients. And the sauce-don’t forget the sauce!
In case you missed the Cilantro Lime Sauce Recipe.
You could also use Chipotle Pulled Pork, if you would like a spicier pulled pork.
- 3½ cup masa harina
- ½ cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ cup vegetable oil
- 2¼ cup warm water
- vegetable oil for frying
- PULLED PORK:
- Pulled Pork, trimmed
- pork shoulder
- 1 cup chicken stock
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon pepper
- Shredded cheese
- Shredded lettuce
- Diced Tomatoes
- Diced Avocado
- Chopped Cilantro
- Cilantro Lime Sauce
- To make the PULLED PORK:
- Place sliced onions in bottom of slow cooker.
- Pour chicken stock over onions.
- Season pork with cumin, chili powder, salt and pepper.
- Place pork shoulder into slow cooker.
- Sprinkle minced garlic over pork.
- Cook on low for 7 hours or until pork falls apart when pulled with 2 forks.
- Pull pork into small pieces.
- Using a slotted spoon, transfer pulled pork and onions to a foil pan.
- Broil pork in oven for 5 minutes or until edges crispy.
- To make the SOPES:
- Place masa harina, flour, baking powder and salt into a large bowl.
- Combine and then add vegetable oil.
- Add water and mix until damp.
- Using your hands, form dough into a ball-you will have to knead for several minutes to form the dough.
- Allow to rest for 15 minutes.
- Break dough into 15 pieces.
- Form dough into oval slabs with a small lip around the edges, slabs should be about 4-5 inches and ¼ inch thick.
- Cover with a towel or plastic wrap to keep the sopes from drying out.
- Heat oil in dutch oven (use approximately 1 inch of oil).
- Place sopes into oil, 2-3 at a time.
- Fry until golden brown, flipping one time during cooking, depending on how hot your oil is, this will take anywhere from 2-4 minutes.
- Remove sopes from oil and drain on a paper towel lined baking sheet.
- Pile sopes with toppings, including cheese, lettuce, tomatoes, avocado, pulled pork and Cilantro Lime Sauce.
- Serve and enjoy!
Tip: If 15 sopes is too many you can form the sopes and freeze, wrapped in plastic wrap, before frying. Then, when you are ready to eat the sopes, take out of the freezer, thaw, and fry as per instructions.