Pork Sopes Perfect for Tailgating

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
For the Pork Filling:
• Pork Butt
• 2 bay leaves
• 1/2 onion
• 1 garlic clove
• pinch of salt

Instructions

For the Pork Filling:
1. Simply add the pork to a slow cooker along with plenty of water, bay leaves, salt, onion, garlic. Cook on high for six hours.
For the Sopes:
2. 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.
3. Divide masa mixture into 10 portions. Cover with a damp cloth to keep the dough soft and moist.
4. Grab one of your masa balls and use your hands to form it into a patty.
5. 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.
6. 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}.
7. Set each one aside until you are ready to fill with your desired toppings.
8. Arrange sopes on serving platter and layer with refried beans, shredded pork, queso fresco, lettuce, tomato, cilantro, and garnish with avocado slices (optional).

Notes