Smoked Pastor Pork Sopes

Experience a culinary explosion with our Smoked Pastor Pork Sopes, combining mouthwatering smoked pork with the delightful crunch of freshly made sopes. These rich, flavorful bites are perfect for impressing guests or indulging in a truly immersive Mexican dining experience at home.

Ingredients

For the Marinade:
🌶️ 4 dried guajillo peppers, stemmed and seeded
🌶️ 2 chiles de árbol (adjust for heat preference)
🧅 1/2 medium onion
🧄 4 garlic cloves
🌿 1 stick cinnamon (or 1 tsp ground)
🌿 1 tsp dried oregano
🌿 1/2 tsp allspice
🌶️ 1 tsp whole black peppercorns
💧 Water (for boiling)
🟧 3.5 oz achiote paste

For the Pork:
🐷 1 pork butt (bone-in, 4–6 lbs)
🧂 Salt (generous amount)
🥣 The marinade (from above)

For the Sopes:
🌽 2 cups masa harina
💧 About 1 1/4 cups water (adjust as needed)
🥘 Oil (for frying)

Toppings:
🥑 Sliced avocado
🥬 Mixed greens or shredded lettuce
🍅 Diced tomato
🧀 Crumbled queso fresco
🥄 Sour cream
🍅 Salsa (your favorite kind)

Instructions

1- Make the Marinade:

• In a pot, combine guajillo peppers, chiles de árbol, onion, garlic, cinnamon, oregano, allspice, and peppercorns.
• Cover with water, bring to a boil, and simmer for 10–15 minutes until softened.
• Transfer ingredients, along with some cooking water, to a blender. Add the achiote paste and blend until smooth. Set aside.

2- Prepare the Pork:

• Score the pork butt on both sides in a crisscross pattern, about 1 inch deep.
• Place in a disposable aluminum pan, season generously with salt.
• Pour the marinade over both sides, ensuring the fat side is facing up.

3- Smoke the Pork:

• Preheat smoker to 225°F.
• Smoke the pork uncovered for 2 hours.
• Cover the pan with foil and continue smoking until the internal temperature reaches 185°F or higher.
• Reserve the juices. Shred the meat, mixing in reserved juices for your preferred moisture. Keep warm.

4- Make the Sopes:

• In a bowl, mix masa harina with water until smooth and slightly sticky.
• Divide into golf-ball-sized portions, flatten into thick discs (about 1/2 inch thick).
• Cook on a dry skillet over medium heat for 2–3 minutes per side.
• While warm, pinch the edges upward to create a border and press down lightly in the center.
• Fry in hot oil until golden and crispy. Drain on paper towels.

5- Assemble the Sopes:

• Top each sope with shredded pork, avocado slices, greens, tomato, queso fresco, sour cream, and salsa.

Prep Time: 35 minutes
Cook Time: 5 hours
Total Time: 5 hours 35 minutes
Servings: 8-10 servings
Calories: Approximately 430
Protein: 35g
Fat: 21g
Carbohydrates: 28g
Equipment: Smoker, blender, skillet, frying pan

Cooking Tips:

• Don't trim the fat from the pork butt for richer flavor.
• Score pork for maximum marinade absorption.
• Ensure sopes dough is smooth and slightly sticky.

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Smoked Pastor Pork Sopes