Carne Adovada Sopes
TOTAL TIME: Prep: 25 min. + marinating Cook: 2 hours
YIELD: 12 servings.
I call this "dude food," as my husband and son would eat this weekly. The tender pork is great. —Johnna Johnson, Scottsdale, Arizona
Ingredients
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3 cups chicken broth, divided
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3/4 cup chili powder
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2 tablespoons red wine vinegar
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1 tablespoon chopped fresh cilantro
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1 tablespoon honey
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2 teaspoons ground cumin
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2 teaspoons dried oregano
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1 teaspoon salt
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1 teaspoon ground cinnamon
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1 boneless pork shoulder butt roast (3 to 4 pounds), cut into 3/4-inch cubes
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5 tablespoons canola oil, divided
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2 large onions, chopped
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6 garlic cloves, minced
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1 can (10 ounces) diced tomatoes and green chiles, undrained
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SOPES:
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3 cups masa harina
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1/2 teaspoon salt
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2 cups water
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3 tablespoons canola oil
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Optional toppings: Hot refried beans, shredded lettuce, chopped tomatoes, shredded cheddar cheese, guacamole and/or sour cream
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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.
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5.
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.
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6.
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.
Nutrition Facts
1 sope with 1/2 cup pork mixture (calculated without optional toppings): 423 calories, 23g fat (5g saturated fat), 68mg cholesterol, 787mg sodium, 32g carbohydrate (4g sugars, 6g fiber), 24g protein.
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