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Sopes (Corn Cakes) with Pork Filling
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Sopes (Corn Cakes) with Pork Filling

55 Min(s)
30 Min(s) Prep
25 Min(s) Cook
Whether you call them corn cakes or sopes, one thing's certain: This recipe is a super tasty way to enjoy shredded pork shoulder.
What You Need
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6 servings
Original recipe yields 6 servings
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
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Let's Make It
1
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.
2
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.
3
Top each sope with about 1/4 cup of the pork mixture. Serve immediately.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with a mixed green salad.
Tip 2
Creative Leftovers
This is a great use for leftover cooked pork!
Tip 3
Substitute
Substitute fresh basil leaves for the epazote leaves.
Tip 4
Substitute
Prepare as directed, using shredded cooked chicken.
Nutrition
Calories
600
Calories From Fat
0
% Daily Value*
Total Fat 34g
44%
Saturated Fat 11g
55%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 960mg
42%
Total Carbohydrates 49g
18%
Dietary Fibers 7g
25%
Sugars 3g
6%
Protein 23g
46%
Vitamin A
10%
Vitamin C
10%
Calcium
25%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings, 2 sopes each
* 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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