Smoked Pastor Pork Sopes

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nowayjosecuisine591.14last monthWaivio3 min read

Prepare yourself for a feast with a modern twist on a traditional Mexican favorite: Smoked Pastor Pork Sopes. This recipe combines the rich and smoky flavors of marinated pork with the satisfying crunch of homemade sopes. Perfect for impressing guests or enjoying a sumptuous meal with friends and family!

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)

🧂 Generous amount of salt

🥫 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 the 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 to a blender with achiote paste and some cooking water, then blend until smooth.

2- Prepare the Pork:

Score the pork butt on both sides in a crisscross pattern, about 1 inch deep.
Place it 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 the 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, and mix in some reserved juices to your preferred moisture level. Keep warm.

4- Make the Sopes:

Mix masa harina with water until it forms a smooth, slightly sticky dough.
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 upwards and lightly press down the center.
Fry in hot oil until golden and crispy. Drain on paper towels.

5- Assemble the Sopes: