Ingredients
- 24 Sopes recipe follows
- 24 avocado rings 1/3-inch thick from 8 Avocados From Mexico
- 1 1/2 lbs pulled pork carnitas
- 8 tbsp crumbled prepared pork cracklings
- 8 tbsp crumbled cotija cheese
- 1 cup prepared pico de gallo
- sopes
- 6 cups masa harina
- 1 tbsp salt
- 3 3/4 cups water
Instructions
- For each serving, plate 1 hot sope. Place 1 Avocado Ring inside the rim, selecting a ring that just fits. Fill the ring with 1 ounce Carnitas. Top with 2 teaspoons pico de gallo. Garnish with 1 teaspoon chopped cilantro and a lime wedge
- Pour masa harina and salt into bowl; add water and mix. Dough should be slightly tacky. Portion into 24 balls using #24 scoop; place on a tray and cover with a damp towel until needed. Place a piece of plastic wrap on a tortilla press or cutting board. Put 1 dough ball in the center, cover with second piece of plastic and press to make a disk about ¼ inch thick. Heat a griddle or sauté pan on medium-high; cook sopes in small batches for 1 minute, flip and cook another minute. Remove, and pinch edges to form a rim, ¼ to ½ inch high. At service, heat deep-fryer to 350˚F. To order, fry the sopes for 4 minutes. Drain well and hold hot.
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!
