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
Total Cook Time: 2 Hours 35 Min
1 teaspoon ground cumin
1 teaspoon ground coriander
2 chiles guajillo, dried
16 ounces Las Palmas® Red Chile Sauce
1 medium onion, diced small
kosher salt, to taste
5 ounces chiles in adobo
1 teaspoon fresh ground coffee
6 garlic cloves, crushed
3 pounds boneless pork shoulder
8-10 chiles guero
4 ounces canola oil
2 teaspoons salt
1 teaspoon pepper
2 ounces lemon juice
8 sopes or tostadas
- For the Chiles Toreados:
- Place the canola oil in a small sauce pot over medium heat. Add chiles gueros to the hot oil and cook for about 8 minutes turning chilies constantly making sure they cook evenly.
- Place chilies in a small bowl and add lemon juice, salt and pepper. Let them sit at room temperature for 30 minutes. For the Carne:
- 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. Place all sauce ingredients into a blender and puree until smooth.
- Preheat oven to 350℉.
- Place the meat into a Dutch oven and cover with sauce. Place chiles torneados on top making sure to add in all the juices in the bowl. 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:
- 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.