- 3 cups chicken broth, divided
- 3/4 cup chili powder
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon honey
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 boneless pork shoulder butt roast (3 to 4 pounds), cut into 3/4-inch cubes
- 5 tablespoons canola oil, divided
- 2 large onions, chopped
- 6 garlic cloves, minced
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 3 cups masa harina
- 1/2 teaspoon salt
- 2 cups water
- 3 tablespoons canola oil
- Optional toppings: hot refried beans, shredded lettuce, chopped tomatoes, shredded cheddar cheese, guacamole and/or sour cream
- In a large resealable plastic bag, combine 1 cup broth, chili powder, vinegar, cilantro, honey and seasonings. Add the pork; seal bag and 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° for 1-1/2 to 1-3/4 hours or until meat is tender. 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 for 1 minute on each side or until lightly browned. 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 for 15-30 seconds on each side or until golden brown and slightly crisp. Drain on paper towels. Using a slotted spoon, place pork on sopes; serve with toppings of your choice. Yield: 12 servings.
Reviews forCarne Adovada Sopes
"My family and I, loved this dish. Very time consuming. I let the meat marinate in the chili seasoning a little over 5 hours and YES, it does call for 3/4 cup of chili Powder. Not a typo! But, it wasn't too much powder. It gives it the consistency and flavor needed for this dish. I used a medium chili powder which proved a little too hot for my nine and twelve-year-olds; However, I thought that may happen so I took a bit of the meat aside, and did not cook that part in the oven, did everything else, and at the end, just grilled it in some oil. It didn't cook an hour and a half, soaking up the extra spices. It wasn't the chili powder, rather the tomatoes and green chilies that were spicy. Keep that in mind if you've got small ones. Other than that, I followed the recipe to the exact description. Read ahead and always make sure you are doing as it says in advance so you can be ready to do the next step and the step after, the correct way. This is a difficult recipe and requires some knowledge of cooking if preparing but it is delicious and I would definitely recommend it. Also, with the sopes, use chicken broth instead of water and do not add the salt. It will definitely give it more flavor and instead of adding water to make the desired consistency a teaspoon at a time, try using the chili sauce the meat cooked in. It will definitely zip up the sope flavor and the presentation looks more colorful."
"I was excited to try this filling with all the cool seasonings in it. It seemed like an awful lot of chili powder at first glance so I put a little less. I was disappointed when my family said it tasted "bland". WIth all those ingredients I was sure they'd like it! Out of TEN they gave it a FIVE.I liked the sope recipe. They turned out fine. I liked the crunch after you fry them in oil."