Marinated Meat Sopes With Chiles Toreados Recipe
- Cook Time: 2 Hours, 35 Minutes
- Yield: 6
- 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
- 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.
- Place chiles in a small bowl and add lemon juice, salt and pepper. Let them sit at room temperature for 30 minutes.
- 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.
- Preheat oven to 350 degrees.
- 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.
- 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.
