Spicy Sopes with Chipotle Sauce Pork Roast

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

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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FrugalLivingMom.com

Yields 8-10

Spicy Sopes with Chipotle Pork Roast

Spicy Sopes with Chipotle Pork Roast

5 hrCook Time

5 hrTotal Time

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Ingredients

• 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

Instructions

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.

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