Sopes (Corn Cakes) with Pork Filling - Kraft Recipes Top
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Sopes (Corn Cakes) with Pork Filling

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Total Time

6 servings, 2 sopes each

Whether you call them corn cakes or sopes, one thing's certain: This recipe is a super tasty way to enjoy shredded pork shoulder.

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What You Need

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Make It

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  • Heat 1 Tbsp. of the oil in large skillet on medium-high heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender. Add meat, epazote and seasonings; mix well. Cover. Cook 8 to 10 min. or until heated through, stirring occasionally. Remove from heat; stir in sour cream.
  • Brush sopes evenly with remaining 2 Tbsp. oil. Cook on hot griddle for 2 min. on each side or until lightly browned on both sides.
  • Top each sope with about 1/4 cup of the pork mixture. Serve immediately.

Special Equipment Needed

Serving Suggestion

Serve with a mixed green salad.

Creative Leftovers

This is a great use for leftover cooked pork!


Substitute fresh basil leaves for the epazote leaves.


Prepare as directed, using shredded cooked chicken.


  • 6 servings, 2 sopes each

Nutritional Information

Serving Size 6 servings, 2 sopes each
Calories 600
Total fat 34g
Saturated fat 11g
Cholesterol 65mg
Sodium 960mg
Carbohydrate 49g
Dietary fiber 7g
Sugars 3g
Protein 23g
% Daily Value
Vitamin A 10 %DV
Vitamin C 10 %DV
Calcium 25 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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