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Sopes (Corn Cakes) with Pork Filling

  • 6servings
  • 55minutes
  • 600calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B3, C, E, P
MineralsCopper, Natrium, Fluorine, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 Tbsp. oil , divided

  2. 1 medium white onion , chopped (about 1 cup)

  3. 2 cloves garlic , minced

  4. 1 lb. pork shoulder , cooked, shredded

  5. 1/4 cup epazote leaves , finely chopped

  6. 1 tsp. salt

  7. 1 tsp. ground cumin

  8. 1 tsp. chili powder

  9. 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

  10. 12 corn sopes

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. TOP each sope with about 1/4 cup of the pork mixture. Serve immediately.

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