Carne Adovada Sopes
Total TimePrep: 25 min. + marinating Cook: 2 hours
- 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 chiles, 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 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.
Nutrition Facts1 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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May 20, 2017
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.
Jun 27, 2015
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.