Appetizer, Food

Easy Mojo Carnita Sopes

Easy Citrus Mojo Sopes that I made for my Spanish Class.  Sopes are a traditional dish that is native to Central and Southern Mexico.  They are little “boats” that are crispy on the outside and soft on the inside.  They hold any ingredients that you want to put on top but most of the time they are filled with meat, beans, cheese and a red or green sauce.

I love Mojo Pork so I made my Sopes with this type of pork, added fresca cheese, cilantro and a little bit of hot sauce.  Since my were made for my classmates, I made them much smaller than normal sopes.  Normal sopes are about the size of an average fist.  All the ingredients were found at my local Publix supermarket but I also stopped by a local Hispanic Food Market for advice.

You can use a fresh lime and orange, Mojo Marinate found at your grocery store or our favorite product, True Lime and True Orange.

For a good vegetarian option, my Mom likes to top these with black beans, grilled vegetables, fresca cheese and salsa.

Enjoy!


AuthorNick Patak
DifficultyBeginner

Sope is a traditional Mexican corn (masa) appetizer from the Central and Southern parts of Mexico. A sope is made of Masa and is thicker than a tortilla. The outside is fried to be crisp while leaving a soft inside. It is traditionally topped with chicken or beef or pork along with vegetables, refried beans, cheese and red or green sauce.

Yields1 Serving
Prep Time2 hrs 55 mins

Mojo Pork
 4 lbs Pork Loin
 1 Juice of 1 Lime
 1 Juice of 1 Orange
 1 tsp Smokey Chipolte Seasoning
 1 Large Onion, diced
 1 tbsp Salt
 1 tsp Pepper
 1 tsp Garlic Powder
 ½ cup Optional: Mojo Marinate instead of fresh lime or orange
Sope Ingredients
 2 cups Masa
 1.50 cups Warm Water
Extras
 1 bunch of Cilantro
 1 Container Mexican Crumble Cheese (Fresca)
 1 oz Cooking Oil
 1 Dash of your favorite Hot Sauce on each Sope

1

Add Pork Loin and All Ingredients for the Mojo Pork in a crockpot until done. I cooked from frozen on high for 6 hours.

2

Once the pork is cooked, place in a hot skillet with a small amount of cooking oil to crisp up. Cook for about 10 minutes or until crisp. If your pork starts to dry out, add a touch of the Mojo Marinate.

Sopes
3

Mix 2 cups of the Masa with 1 1/2 cups of warm water together. You want the dough to form but not be dry. If it becomes dry, add more warm water.

4

Once the dough has formed, divide into 16 balls.

5

Flatten each ball but not too thin. You want the sope to be a "boat" for your ingredients. I like to use my hands to flatten to about 1/4" thick.

6

Grill the sopes in a hot oiled skillet until crisp on one side only. About 2 to 3 minutes.

7

Take the sopes off the heat and make a depression and an edge all around the edges so the middle can hold your ingredients.

8

Put the sopes back in the hot oiled skillet and cooked the depression side until crisp. About 2 to 3 minutes. You want the outside to be crisp but the inside to be soft.

Put Together
9

Put Your Ingredients on top of your sopes. In my example, I put the pork on top of my sopes, added mexican crumble cheese, diced cilantro and a dash of hot sauce.

Category

Ingredients

Mojo Pork
 4 lbs Pork Loin
 1 Juice of 1 Lime
 1 Juice of 1 Orange
 1 tsp Smokey Chipolte Seasoning
 1 Large Onion, diced
 1 tbsp Salt
 1 tsp Pepper
 1 tsp Garlic Powder
 ½ cup Optional: Mojo Marinate instead of fresh lime or orange
Sope Ingredients
 2 cups Masa
 1.50 cups Warm Water
Extras
 1 bunch of Cilantro
 1 Container Mexican Crumble Cheese (Fresca)
 1 oz Cooking Oil
 1 Dash of your favorite Hot Sauce on each Sope

Directions

1

Add Pork Loin and All Ingredients for the Mojo Pork in a crockpot until done. I cooked from frozen on high for 6 hours.

2

Once the pork is cooked, place in a hot skillet with a small amount of cooking oil to crisp up. Cook for about 10 minutes or until crisp. If your pork starts to dry out, add a touch of the Mojo Marinate.

Sopes
3

Mix 2 cups of the Masa with 1 1/2 cups of warm water together. You want the dough to form but not be dry. If it becomes dry, add more warm water.

4

Once the dough has formed, divide into 16 balls.

5

Flatten each ball but not too thin. You want the sope to be a "boat" for your ingredients. I like to use my hands to flatten to about 1/4" thick.

6

Grill the sopes in a hot oiled skillet until crisp on one side only. About 2 to 3 minutes.

7

Take the sopes off the heat and make a depression and an edge all around the edges so the middle can hold your ingredients.

8

Put the sopes back in the hot oiled skillet and cooked the depression side until crisp. About 2 to 3 minutes. You want the outside to be crisp but the inside to be soft.

Put Together
9

Put Your Ingredients on top of your sopes. In my example, I put the pork on top of my sopes, added mexican crumble cheese, diced cilantro and a dash of hot sauce.

Easy Mojo Carnita Sopes
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