INGREDIENts for sopes
| 8 cups of Maseca Masa 5 cups of purified water 1 teaspoon of salt Cabbage Cilantro Monterey Jack cheese Tapatio salsa
Ingredients for the meat: 4 pounds of pork roast ½ onion 1 tablespoon of salt | Ingredients for the salsa: 3 large tomatoes ½ onion 1 tablespoon of salt 4 jalepanos ½ bunch of cilantro |
DIRECTIONS:
| 1. | The meat must been done first it will take 6-8 hours to cook. In large crockpot place pork meat in there with 4 cups of purified water and half of an onion and cook until meat falls off the bone. |
| 2. | To make sopes mix masa and water and salt in a large bowl. Once mixed shape into large tortillas. Warm up the Comal or pan, once warm place the sopes in the pan and cook until lightly brown on both sides. Then remove from heat and create a lip on the edge of each one like the 1st picture below. Once all of them are cooked in the same pan heat oil and fry the sopes until crunchy. |
| 3. | For the salsa in a large pot boil water and add the tomato onion and jalapeños and boil on high for 20-25 minutes or until they all get really soft. Place the vegetables into a blender along with 1 tablespoon of garlic and a tablespoon of salt. Blend and the salsa. It is now ready to be put in the refrigerator for at least 45 minutes to cool.
Once everything is done its time to plate. Grab the sopes and put the meat on top then add the cheese, cabbage, cilantro, salsa and Tapatio sauce. It’s time to eat.
Enjoy!
|
|
|
