Ingredients
- Pulled Pork Filling:
- 4 oz. dried guajillo chili peppers
- 2-1/2 lb. pork shoulder
- 2 T. kosher salt
- 1 T. ground black pepper
- 1/2 c. fresh lime juice
- 3 c. orange juice
- 1 c. white vinegar
- 2 T. olive oil
- 3 ea. cloves garlic, roughly chopped
- 1 T. achiote powder
- Pickled Onion and Avocado:
- 1 ea. red onion, thinly sliced
- 1/2 c. red wine vinegar
- 3 T. white vinegar
- 1 T. kosher salt
- 1 T. granulated sugar
- 1 ea. Avocado From Mexico, small-diced
- Sopes:
- 3 c. Masa flour
- 1 T. kosher salt
- 2 c. warm water
- 5 c. vegetable oil
- 2 T. shredded cotija cheese
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Instructions
- Place the guajillo peppers in a bowl and cover with hot water to soak for about 15 minutes to rehydrate.
- Place pork shoulder in a large baking dish. Blot the meat dry with a paper towel, and season all over with the salt and pepper. Drizzle with the lime juice, cover, and place in the refrigerator to marinate for at least an hour, up to 8 hours.
- When ready to cook, heat a large non-stick skillet over medium-high heat. Sear the pork shoulder in hot pan until browned on all sides, then transfer to a slow cooker.
- In a blender, add the rehydrated guajillo chili peppers, orange juice, vinegar, olive oil, garlic and achiote powder. Blend until smooth, then pour sauce over the pork in the slow cooker. Cook pork on high for 6-8 hours until it is very tender and falls apart easily.
- Prepare the pickles: In a small sauce pan, combine the sliced onion, red wine vinegar, white vinegar, salt, and sugar. Cook over medium heat until the onions have softened. Remove from heat and let cool completely. When cool, gently fold in the diced avocados and set aside.
- Prepare the sopes: In a large bowl, combine the masa flour with the salt. Add the water and continue to mix until the dough is smooth and pulls away from the sides of the bowl. Add water by the tablespoonful if needed. Form the dough into 2-inch balls and flatten into discs roughly 1/2”-thick. Using your fingers, make a slight indent in the center of the disc and work the sides upwards, forming a small “dish”-like shell.
- Heat vegetable oil in a large pot or Dutch Oven until it reaches 400°F. Working in batches, fry the sopes for 3 to 4 minutes or until golden brown. Remove with a slotted spoon and place on a paper-towel-lined baking sheet to drain.
- Assemble the sopes: Divide pork filling among the sopes “dishes.” Top each with the pickled onion and avocado, and garnish with a sprinkle of cotija cheese. Serve immediately.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
