Flavorful Mexican-Inspired Sopes de Carnitas with Pork
1 Hour 10 Minutes Prep
1 Hour 45 Minutes Total
6 Servings
530 Calories per Serving
Ingredient List
Carnitas
- 2 lb boneless pork shoulder, trimmed of fat, cut into 2 or 3 pieces
- 1 box Mezco™ Carnitas Flavor Duo Sauce and Herb & Spice Blend
- Water as called for on box
Sopes
- 1 1/2 cups masa harina
- 1 cup warm water
- 4 teaspoons vegetable oil
Toppings
- 1 can (16 oz) refried beans, warmed
- 1 cup shredded lettuce
- 1/3 cup chopped plum (Roma) tomato
- 1/3 cup crumbled queso fresco cheese
- 1/3 cup finely chopped white onion
- 1/2 cup thinly sliced radishes
Preparation
- Cook and shred pork as directed on box using preferred cooking method.
- One hour before serving, prepare sopes and toppings. In medium bowl, stir masa and 1 cup warm water together until dough forms. Add additional water, 1 teaspoon at a time, if needed to get dough the consistency of cookie dough. Divide dough into 12 portions, shape into balls about 1 1/2 inches in diameter; cover with plastic wrap.
- Working between two sheets of lightly greased plastic wrap, press each dough ball into a 3-inch round.
- In 10-inch nonstick skillet, heat 2 teaspoons of the vegetable oil over medium heat. Remove 1 layer of the plastic wrap, and use the other to carefully place a dough round in skillet. Remove and discard plastic wrap. Repeat with 5 more dough rounds to cook 6 at the same time. Cook 1 to 2 minutes or until lightly set. Turn and cook an additional 2 minutes. Remove skillet from heat; turn off heat. Remove rounds from skillet onto cookie sheet. Cool about 3 minutes; pinch edges of each round to form 1/2-inch rim all the way around the dough. Return to skillet; cook over medium heat an additional 1 to 2 minutes until the bottom of each round is lightly browned. Place in warm oven; repeat with remaining vegetable oil and dough balls.
- When ready to serve, spread about 3 tablespoons refried beans on each sope. Using a slotted spoon, place about 1/4 cup shredded pork over the beans. Top with lettuce, tomato, cheese, onion and radish; serve immediately.
Tips
- Sopes are similar to tortillas but are smaller and much thicker with a pinched edge. Pinching the edges of the sope when the dough is still hot creates a border to keep all the toppings in place.
- The carnitas can be made up to 2 days in advance for a quick weeknight meal.
- A griddle or well-seasoned cast-iron skillet also can be used to cook the sopes.
- Start to finish time for this recipe is based on using the pressure cooker to cook the carnitas. You also may use your oven or slow cooker as directed on the box.
Nutrition Information
Nutrition Information (Amount per serving)
Total Fat 25g 38%, Saturated Fat 8g 40%, Cholesterol 95mg 32%, Sodium 750mg 31%, Potassium 790mg 23%, Total Carbohydrate 38g 13%, Dietary Fiber 5g 21%, Vitamin A 4%, Vitamin C 8%, Calcium 10%, Iron 15%, Vitamin D 15%, Vitamin E 4%, Thiamin 60%, Riboflavin 25%, Niacin 35%, Vitamin B6 35%, Folic Acid 8%, Vitamin B12 10%, Pantothenic Acid 8%, Phosphorus 40%, Magnesium 20%, Zinc 30%, Selenium 80%, Copper 10%, Manganese 20%
Nutrition Other (Amount per serving)
Calories 530, Calories from Fat 220, Trans Fat 0g, Monounsaturated Fat 9g, Polyunsaturated Fat 4g, Soluble Fiber 0g, Insoluble Fiber 4g, Sugars 3g, Protein 38g, Beta-Carotene 6%, Omega-3 0g, Carbohydrate Choice 2 1/2, Starch 2 1/2, Fruit 0, Other Carbohydrate 0, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 1/2, Very Lean Meat 0, Lean Meat 4, Medium-Fat Meat 0, High-Fat Meat 0, Fat 2 1/2, Fruits 0c, Vegetables 1/2c, Grains 2oz-eq, Meat & Beans 5oz-eq, Dairy 0c, Fats & Oils 1tsp
