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Appetizers

Sopes (Corn Cakes) with Pork Filling

Sopes (Corn Cakes) with Pork Filling recipe
photo by:kraft
time
prep:
30 min
total:
55 min
servings
total:
6 servings, 2 sopes each
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What You Need

3
Tbsp.  oil, divided
1
medium  white onion, chopped (about 1 cup)
2
cloves  garlic, minced
1
lb.  pork shoulder, cooked, shredded
1/4
cup  epazote leaves, finely chopped
1
tsp.  salt
1
tsp.  ground cumin
1
tsp.  chili powder
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
12
 corn sopes

Make It

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.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad.
Creative Leftovers
This is a great use for leftover cooked pork!
Substitute
Substitute fresh basil leaves for the epazote leaves.
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