These hearty Pork Sopes are absolutely perfect for your next tailgating party. This appetizer strikes the perfect combination of fresh flavor and heat that is sure to score big with all of your guests!
These do take a little planning, but let me assure you, they are well worth the effort!
Pork Sopes: The Perfect Tailgating Appetizer
Sope shells are made with the same ingredients used to make tortillas; the notable difference being that they are thicker, have a rimmed edge to hold the fillings, and are fried.
HOME CHEF TIP: The key to this recipe is to make sure the sopes are cooked all the way. You do this by first placing the thick flattened disks of dough on a flat cast-iron pan {comal} and toast the sopes on both sides. Then, you can create the edges by pinching the sides and finish them off by frying them.
These are admittedly best served warm, so it’s best to keep them covered in a tortilla-warmer or in your oven to keep them nice and warm until they’re ready to be devoured at your tailgating party.
Ingredients
- 2 cups masa harina (Maseca Corn Flour Masa)
- ¼ teaspoon salt
- 1 ¼ cups warm water
- 4 cups cooked pinto beans, drained and fried
- 1 cup queso fresco, crumbled
- Avocado slices (optional)
- 1 cup cilantro sprigs
- 1 cup lettuce
- 2 cups sliced tomatoes
- 1 cup sliced onion
- Pork Butt
- 2 bay leaves
- 1/2 onion
- 1 garlic clove
- pinch of salt
Instructions
- Simply add the pork to a slow cooker along with plenty of water, bay leaves, salt, onion, garlic. Cook on high for six hours.
- Combine two cups of masa harina, salt, and water. Stir until mixture is smooth and slightly sticky. Add 1 tablespoon of water at a time, if needed. Dough should be soft and not dry.
- Divide masa mixture into 10 portions. Cover with a damp cloth to keep the dough soft and moist.
- Grab one of your masa balls and use your hands to form it into a patty.
- Preheat an ungreased griddle/comal on medium-high heat. Cook each sope on the comal for about 3 minutes on each side until dry. Repeat with the remaining sopes.
- To form the sopes you will need to work quickly while each sope is warm off the comal. Pinch up the edges to make a ridge all the way around {you may need to dig into the dough}.
- Set each one aside until you are ready to fill with your desired toppings.
- Arrange sopes on serving platter and layer with refried beans, shredded pork, queso fresco, lettuce, tomato, cilantro, and garnish with avocado slices (optional).
Notes
Home Chef Tip: The key to this recipe is to make sure the sopes are cooked all the way. You do this by first placing the thick flattened disks of dough on a flat cast-iron pan {comal} and toast the sopes on both sides. Then, you can create the edges by pinching the sides and finish them off by frying them.
We hope you love these Pork Sopes from SoFabFood Contributor, Christian from Simple Modest Chic, as much as we do. If you enjoyed this recipe and you’re trying to get ready for any upcoming parties you may be hosting or attending, be sure to stop by our Appetizer section for more amazing recipes. For daily recipe inspiration, like us on Facebook, follow us on Pinterest, and stop by our Google+ Community to see all of the incredible recipes our community members are sharing. Enjoy!
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