Spicy Sopes with Chipotle Sauce Pork Roast

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Spicy Sopes with Chipotle Sauce Pork RoastI am a Mexican food lover.

It’s no wonder. I grew up in Phoenix Arizona, which has a large Latino population and many awesome Mexican and Latin food restaurants. And despite not being Latina my mom and I have been known to make tamales and want a full Mexican food spread for Christmas instead of the American standard of turkey or ham.

And then after college we moved to San Diego which boasts a whole other kind of Mexican cuisine with seafood.

There are pretty much taco shops and Mexican food restaurants on every corner where I live. So Latin style food is available any time you want it.

Oneof my favorite dishes from a local Mexican restaurant is sopes.

Sopes are basically a corn masa cup that you can fill with whatever fillings you like. I usually order the pork or beef.

I love sopes. They are thick and a little bit crispy and they just give a different taste and texture to similar fillings in a taco or burrito.

Spicy Sopes with Chipotle Sauce Pork Roast

So, that is what I am making for you today with some wonderful, traditional La Morena Mexican food products you might be able to pick up at your local supermarket.

I chose to use their 13oz Chipotle in Adobo and 15oz La Morena Refried Beans (which were amazing, btw) for the Sopes. I made a really awesome (if I do say so myself) Chipotle marinated pork roast for the shredded meat and layered in the beans and meat with some yummy toppings.

Spicy Sopes with Chipotle Sauce Pork Roast

If you like tacos or tostadas I think you will really enjoy Sopes for a change. They also turned out really pretty and would impress even the pickiest eater!

Spicy Sopes with Chipotle Sauce Pork Roast

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Yields 8-10

Spicy Sopes with Chipotle Pork Roast

Spicy Sopes with Chipotle Pork Roast

5 hrCook Time

5 hrTotal Time

Save Recipe


  • For the Pork Roast
  • 1/8 cup adobo sauce from La Morena Chipotle in Adobo (for an even spicier sauce ad in chipotle peppers that you pulverize in a blender or food processor)
  • 1/4 cup olive oil
  • 2 tsp apple cider vinegar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp oregano, crushed
  • 1/2 tsp salt
  • 2.5-3 lb boneless pork roast
  • For the Sopes
  • 2 15oz La Morena Refried Beans, heated
  • 8-10 premade Sopes
  • Olive oil for frying
  • 1-2 large avocados, chopped
  • 1 cup of chopped tomatoes
  • 1/2 cup crumbled Cotija Cheese
  • 1/2 cup Sour cream or Greek yogurt
  • Salsa, optional


  1. Whisk together in a medium bowl the adobo, oil, vinegar, onion, garlic, oregano and salt.
  2. Place pork roast in to a baking dish and pour adobo mixture over pork
  3. Cover with foil and allow marinating over night or 4-5 hours
  4. During the last 1/2 hour of marinating remove pork from the refrigerator and allow to come to room temp.
  5. Preheat oven to 300 degrees
  6. Cook pork covered with foil for 4-5 hours, until the meat is tender enough to shred.
  7. After removing pork from the oven, allow to rest covered for at least 5 minutes before shedding.
  8. Shred meat and pour in as much juice left over from cooking, set aside
  9. Prepare a skillet with enough olive oil to coat the bottom of the pan
  10. Heat on Medium
  11. Place 2-3 sopes into hot oil and fry each side for 3-4 minutes, remove, set a side and continue with the rest of the sopes.
  12. Place 1-2 sopes on each plate
  13. To assemble layer about 1/4 cup heated La Morena Refried Beans, 1/4- 1/3 cup meat, avocado, tomato, crumbled Cotija Cheese and Sour cream onto each sope.
  14. Serve immediately with salsa, if desired.
Cuisine: Mexican |

Spicy Sopes with Chipotle Sauce Pork Roast


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