Cafe Azteca's Sopes with Salsa Guajillo & Carne de Puerco

 

 

Ingredients

Carne de Puerco en salsa Guajillo (see below)
2 cups corn flour
1 cup water
1/2 cup refried beans (store-bought or make your own)
1 cup lettuce, shredded
1 cup Monterey Jack cheese, shredded
1/2 cup tomatoes, chopped
1/2 cup sour cream
1 cup guacamole (store-bought or make your own!)

*You will need a tortilla press (“Tortillera”)

For Carne de Puerco en Salsa Guajillo
1 lb. pork butt
3 Tbs. olive oil
2 Tbs. chopped onions
1/2 tsp. garlic
1 pinch cilantro
1/2 cup guajillo salsa (bought premade at the supermarket)
1 cup chicken broth

Directions

Prepare the Carne de Puerco en Salsa Guajillo
Cut the pork into small pieces and sauté in olive oil for 30 minutes. Add onions, garlic, cilantro, and the guajillo pepper sauce. Add salt and pepper. Let simmer for 15 minutes. Add 1 cup of chicken broth, then simmer for another 10 minutes.

Prepare the Tortillas
Place corn flour in a large bowl and add water. Using your hands, mix the flour with the water until it forms into manageable dough. Let the dough sit for 10-15 minutes, then use your hands to roll it into golf ball-sized balls. Placing sheets of plastic wrap on either side of the ball, place the dough in the center of your tortilla press and press down. The dough will flatten out and take the shape of a tortilla. Cook on the grill for 1 minute on each side.

Raise the edges of your tortillas by pinching with your fingers. The raised edge will create a rim that will help keep your toppings on the tortilla. Continue until you have used all your dough.

Assemble Sopes
Place a spoonful of refried beans in the center of the tortilla. Use the backside of the spoon to gently spread the beans onto the tortilla. Add a spoonful of the carne de puerco en salsa guajillo to the tortilla.

Add lettuce, cheese and tomatoes to your liking. Top off with a dollop of sour cream and guacamole.

Serves: 6