I call this "dude food," as my husband and son would eat this weekly. The tender pork is great. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a large shallow dish, combine 1 cup broth, chili powder, vinegar, cilantro, honey and seasonings. Add the pork; 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, saute 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° until meat is tender, 1-1/2 to 1-3/4 hours. 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 1/4 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 sopes in batches until lightly browned, about 1 minute on each side. Remove from pan. Immediately pinch edges to form a 1/2-in. rim; set aside., To serve, in same skillet, cook sopes in hot oil in batches over medium-high heat until golden brown and slightly crisp, 15-30 seconds on each side. Drain on paper towels. Using a slotted spoon, place pork on sopes; serve with toppings of your choice.
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Naluyigwa Hafuwah
[email protected]This recipe looks amazing! I'm going to make it for my next party.
Anita Martinez
[email protected]Thanks for sharing this recipe! I can't wait to try it.
Qasim CR7
[email protected]I'm definitely going to add this recipe to my regular rotation.
Namagga Rose
[email protected]This recipe is a must-try for any fan of Mexican food.
Pradip Neupane
[email protected]I can't wait to try this recipe! It looks so delicious.
Anthony Bailey
[email protected]Overall, I thought this recipe was a good starting point. With a few tweaks, I think I can make it even better.
Antipas Kasambala
[email protected]The sopes were a bit too crispy for my liking. I think I'll try cooking them for a shorter amount of time next time.
GW Pauley
[email protected]I found the sopes to be a little bland. I think I'll add some more spices next time.
Lady Luna
[email protected]These sopes were a little bit too greasy for my taste. I think I'll try baking them next time instead of frying them.
Zelle Pay
[email protected]I love the combination of the sweet and savory flavors in this dish. The pineapple and the peppers really complement each other.
Sujit Mukhiya
[email protected]I'm not a huge fan of spicy food, but I thought these sopes were just the right amount of heat. The flavors were all so well-balanced.
Nonzima Mkokelwa
[email protected]The recipe was easy to follow and the results were delicious. I will definitely be making these again.
Judy Schofield
[email protected]I love how easy these sopes are to make. I can have them on the table in no time, which is perfect for busy weeknights.
Maker Publicity
[email protected]These sopes were a hit at my party! The carne adovada was tender and flavorful, and the combination of the crispy sopes and the tangy salsa was perfect.