Ingredients with Measurements:
- 1 cup masa harina
- ¾ cup warm water
- 1 tsp salt
- 1 lb pork shoulder, cut into small pieces
- 1 tbsp vegetable oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 cup salsa
- ½ cup crumbled queso fresco
- ¼ cup chopped fresh cilantro
Special equipment needed:
- Cast iron skillet or griddle
- Mixing bowl
- Plastic wrap
Step-by-step instructions:
1. In a mixing bowl, combine masa harina, warm water, and salt. Mix until a dough forms.
2. Divide the dough into 6-8 equal portions and shape them into small discs.
3. Place the discs on a piece of plastic wrap and cover them with another piece of plastic wrap. Use a tortilla press or a flat-bottomed plate to press the discs into thin rounds.
4. Heat a cast iron skillet or griddle over medium-high heat. Cook the sope rounds for 2-3 minutes on each side, until lightly browned and cooked through. Set aside.
5. In a separate skillet, heat vegetable oil over medium-high heat. Add pork shoulder pieces and season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for 10-12 minutes, until browned and cooked through.
6. To assemble the sopes, place a spoonful of pork carnitas on each sope round. Top with salsa, crumbled queso fresco, and chopped cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Cast iron skillet or griddle: medium-high heat
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 16g
Saturated Fat: 5g
Cholesterol: 70mg
Sodium: 720mg
Carbohydrates: 23g
Fiber: 3g
Sugar: 2g
Protein: 22g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal, but the texture and flavor will be different.
- Pork shoulder can be substituted with beef or chicken.
Variations:
- Add sliced avocado or guacamole on top of the sopes.
- Use different types of salsa, such as pico de gallo or tomatillo salsa.
- Top with pickled onions or jalapeños for extra flavor.
Tips and tricks:
- Make sure to press the sope rounds thin enough so they cook through.
- Use a non-stick skillet or griddle if you don't have a cast iron one.
- Cook the pork carnitas until they are crispy and browned for maximum flavor.
Storage instructions:
Store leftover sopes and pork carnitas separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sopes in a skillet or oven until warmed through. Reheat the pork carnitas in a skillet over medium heat until crispy and heated through.
Presentation ideas:
Arrange the sopes on a platter and top with the pork carnitas, salsa, queso fresco, and cilantro. Serve with lime wedges on the side.
Garnishes:
Chopped cilantro, crumbled queso fresco, lime wedges.
Pairings:
Serve with a side of black beans and rice for a complete meal.
Suggested side dishes:
Black beans and rice, roasted vegetables, corn on the cob.
Troubleshooting advice:
- If the sope rounds are too thick, they may not cook through properly. Make sure to press them thin enough.
- If the pork carnitas are not crispy enough, cook them for a few more minutes until browned and crispy.
Food safety advice:
Make sure to cook the pork carnitas to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Sopes are a traditional Mexican dish that originated in central and southern Mexico. They are similar to tortillas but thicker and with raised edges to hold toppings.
Flavor profiles:
The pork carnitas are savory and slightly spicy, while the salsa adds a fresh and tangy flavor. The queso fresco adds a creamy and salty element, and the cilantro adds a bright and herbaceous note.
Serving suggestions:
Serve the sopes as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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Region: Mexican