Carne Adovada Sopes
Total TimePrep: 25 min. + marinating Cook: 2 hours
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.