SOPES (CORN CAKES) WITH PORK FILLING

Sopes (Corn Cakes) with Pork Filling image

Whether you call them corn cakes or sopes, one thing's certain: This recipe is a super tasty way to enjoy shredded pork shoulder.

Provided by My Food and Family

Time 55m

Yield 6 servings, 2 sopes each

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 600, Fat 34 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 65 mg, Sodium 960 mg, Carbohydrate 49 g, Fiber 7 g, Sugar 3 g, Protein 23 g