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
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
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.
Serve with a mixed green salad.
This is a great use for leftover cooked pork!
Substitute fresh basil leaves for the epazote leaves.
Prepare as directed, using shredded cooked chicken.
Calories From Fat
% Daily Value*
Total Fat 34g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 49g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
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.