Whether you call them corn cakes or sopes, one thing's certain: This recipe is a super tasty way to enjoy shredded pork shoulder.
Provided by My Food and Family
Categories Meal Recipes
Time 55m
Yield 6 servings, 2 sopes each
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Top each sope with about 1/4 cup of the pork mixture. Serve immediately.
Nutrition Facts : Calories 600, Fat 34 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 65 mg, Sodium 960 mg, Carbohydrate 49 g, Fiber 7 g, Sugar 3 g, Protein 23 g
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