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Marinated Meat Sopes With Chiles Toreados

Marinated Meat Sopes With Chiles Toreados

Marinated Meat Sopes With Chiles Toreados

  • Cook Time: 2 Hours, 35 Minutes
  • Yield: 6 Servings

A drizzle of light, refreshing lemon juice and a touch of fresh cilantro give this tempting snack a burst of flavor. Recipe created by Chef Eduardo Ruiz.

Ingredients

  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 2 chiles guajillo, dried
  • 16 oz. Medium Red Chile Sauce
  • 1 medium onion, diced small
  • kosher salt, to taste
  • 5 oz. chiles in adobo
  • 1 tsp. fresh ground coffee
  • 6 garlic cloves, crushed
  • 3 lb. boneless pork shoulder
  • 8-10 chiles guero
  • 4 oz. canola oil
  • 2 tsp. salt
  • 1 tsp. pepper
  • 2 oz. lemon juice
  • 8 sopes or tostadas

Directions

For the chiles toreados

  1. Add the canola oil to a small sauce pot over medium heat. Add chiles gueros to the hot oil and cook for about 8 minutes, turning chilies constantly to make sure they cook evenly.
  2. Place chiles in a small bowl and add lemon juice, salt and pepper. Let them sit at room temperature for 30 minutes.

For the carne

  1. Rinse the meat with cold water and pat dry with paper towels. Season with a generous amount of salt and let sit for about 30 minutes. While meat is sitting, make adobada sauce. Add all sauce ingredients to a blender and puree until smooth.
  2. Preheat oven to 350 degrees.
  3. Add the meat to a Dutch oven and cover with sauce. Put chiles torneados on top, making sure to include all the juices. Cover Dutch oven and cook for 2 hours. Remove from oven and let cool for 20 minutes. Shred pork with two forks once cooled.

For the sopes or tostadas

  1. Cook your favorite sopes following the directions on the package or toast tostadas. Place on a plate and add a generous amount of shredded pork. Garnish with queso fresco, radish, lemon juice and cilantro.