Braised Pork Carnitas Sopes with Lime, Tequila and Chili

Braised Pork Carnitas Sopes with Lime, Tequila and Chili

Braised Pork Carnita Sopes with Lime, Tequila and Chili

Full of flavour, these carnita sopes will impress your guests. Pass them around at your next social gathering.

Number of Servings:
12 sopes

INGREDIENTS

1
cup (250 ml)
blanco tequila
1/4
cup (60 ml)
red wine vinegar
1
tbsp (20 ml)
chili powder
1
tsp (10 ml)
ground cumin
1
tsp (10 ml)
ground coriander
2
chipotle chilis, finely chopped
2
tsp (10 ml)
lime zest
2
limes, juice only
1 1/2
tbsp (20 ml)
kosher salt
1/2
tsp (0 ml)
freshly fround black pepper
1
bay leaf
4
clv
garlic, coarsely chopped
3 1/2
lb (1580 g)
boneless pork shoulder
1 1/2
cup (380 ml)
masa harina (corn flour) (for sopes)
1/4
tsp (0 ml)
baking powder (for sopes
1/2
tsp (0 ml)
salt
3/4
cup (190 ml)
warm water
1
melted lard or vegetable oil, for frying pans
1
iceberg lettuce, finely chopped
1
cup (250 ml)
Pico de Gallo (tomato) salsa
1/2
cup (130 ml)
crumbled queso fresco or feta cheese
1
cup (250 ml)
sour cream

DIRECTIONS

  1. In a large mixing bowl, combine all the ingredients except for the pork. Mix well until salt has dissolved. Add pork and coat well with the marinade. Cover and refrigerate for at least 3 hours, preferably overnight, turning pork occasionally.
  2. Preheat oven to 225 F (110 C). Adjust a rack in centre of oven. Remove pork, discarding marinade, and place in a shallow baking or casserole dish. Bake uncovered for 8 hours, or until meat is fork-tender. Alternatively, the pork can be cooked in a slow cooker. Simply sear roast in a large hot skillet, then transfer to slow cooker with lid. Cook according to manufacturer’s instructions, until meat is fork tender. Remove from oven and allow to cool for 20 minutes. Pull apart meat and shred using two forks. Cover and keep warm until ready to use.
  3. To make sopes: In a large bowl, mix together masa harina, baking powder and salt. Slowly stir in warm water until mixture has a soft, doughy consistency. Add more of the masa or warm water as needed to get this consistency. Knead for 1 minute and then form into small balls, 1½-in (3.5 cm) in diameter, set aside and cover with a damp cloth.
  4. Sopes: Heat an ungreased flat top cast iron griddle over medium heat or use an ungreased electric griddle. Press each masa ball with the palm of your hand into a disc about 4-in (8.25 cm), and about ¼-in (.5 cm) thick. Carefully place on the hot griddle and cook over low to medium heat until the underside of the tortilla (sope) is opaque and speckled with brown, about 2 minutes. Flip over and cook the other side for 2 minutes. Remove from the griddle and immediately pinch up the dough around the periphery forming a rim. Return to the griddle and cook for another 2 minutes or until firm and cooked through. Continue with the rest of the masa balls.
  5. To assemble, heat a small amount of the lard or vegetable oil in a skillet over medium heat. Add a few sopes at a time and fry until warm, or until crisp and hot, depending on how you like them. Top with a generous ladle of warmed carnitas, then garnish with iceberg lettuce, salsa, crumbled cheese and a small dollop of sour cream. Serve immediately.

Great Pairings

  • malbec - luis segundo las acequias mendoza 11

    Consistently good vintages have yielded another full-bodied Malbec, redolent in ripe, black cherries and spice, with soft, supple tannins on a long, smooth finish. It could easily cellar for a couple of ... read more
    • 750 mL
    • Argentina
    • 466722
    $23.99$22.99
    Limited Time Offer
    (until Nov 25)
    Food Recipe Pairing
    Available in 155 Stores
    4/5 from 162 votes
  • douro - crasto 2015

    The Portuguese are commited to their unique grape varieties and this wine is a delicious blend based on Touriga Nacional.
    • 750 mL
    • Portugal
    • 499764
    $20.49
    Food Recipe Pairing
    Available in 49 Stores
    4.2/5 from 56 votes