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I 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.
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.
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!
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Spicy Sopes with Chipotle Pork Roast
5 hrCook Time
5 hrTotal Time
- 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
- Whisk together in a medium bowl the adobo, oil, vinegar, onion, garlic, oregano and salt.
- Place pork roast in to a baking dish and pour adobo mixture over pork
- Cover with foil and allow marinating over night or 4-5 hours
- During the last 1/2 hour of marinating remove pork from the refrigerator and allow to come to room temp.
- Preheat oven to 300 degrees
- Cook pork covered with foil for 4-5 hours, until the meat is tender enough to shred.
- After removing pork from the oven, allow to rest covered for at least 5 minutes before shedding.
- Shred meat and pour in as much juice left over from cooking, set aside
- Prepare a skillet with enough olive oil to coat the bottom of the pan
- Heat on Medium
- 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.
- Place 1-2 sopes on each plate
- 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.
- Serve immediately with salsa, if desired.