Sopes are a traditional Mexican food based around a corn tortilla, but differ according to each region.
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
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.
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.
Chef Antonio Guerrero is the chef and owner of Cafe Azteca, an elegant Mexican restaurant located in Lawrence, Mass. He shared this recipe with us when he was featured as our guest on Neighborhood Kitchens.
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About Neighborhood KitchensBuilding on a 35-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.
Saturdays at 4pm on WGBH 2
Fridays at 7:30pm on WGBH 44
On the GoIn each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!
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Margarita's Neighborhood Visits
»Boston: Bristol Lounge
»Boston's South End: Orinoco, Teranga and Oishii
»Boston's Back Bay: Casa Romero
»Boston's North End: Taranta
»Boston's Beacon Hill: Scampo
»All Around Boston: Mei Mei Street Kitchens
»Cambridge: Muqueca, Oleana, and Sandrine's
»Somerville: Dosa Temple
»Lawrence: Cafe Azteca
»Lowell: Simply Khmer
»Fresh from the Fish Market
»Jamaica Plain: Tres Gatos
»Dorchester: Pho Le and Cafe Polonia
»Medford: Bistro 5
»Portland, ME: Emilitsa
»Newport, RI: Tallulah on Thames
»Pawtucket, RI: Rasoi
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