Sopes De Carnitas

Name: Sopes De Carnitas
Total time: 100
Yield: 6
Ingredients: 1 cup chicken stock; 6 cloves garlic cloves, minced; ground cumin; 1 teaspoon dried oregano; 1 teaspoon fine sea salt, plus more to taste; ½ teaspoon freshly ground black pepper, plus more to taste; ¼ cup fresh lime juice; ½ cup fresh orange juice; 2 lb boneless pork roast, cut into 2-inch pieces; 1 tablespoon grapeseed oil; 1 bay leaf dried bay leaf; 1 qt neutral oil, for frying; 3 cups masa harina; 1 tablespoon salt; 1 tablespoon grapeseed oil; 2 cups warm water, as needed; refried bean; shredded iceberg lettuce; roma tomato, diced; diced avocado; crumbled queso fresco; mexican crema

Recipe by Taylor Henriquez from tasty.co

Dinner 2 Hr. 40 Mins.

Ingredients

6 servings

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1 cup chicken stock
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6 cloves garlic cloves, minced
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ground cumin
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1 teaspoon dried oregano
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1 teaspoon fine sea salt, plus more to taste
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½ teaspoon freshly ground black pepper, plus more to taste
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¼ cup fresh lime juice
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½ cup fresh orange juice
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2 lb boneless pork roast, cut into 2-inch pieces
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1 tablespoon grapeseed oil
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1 bay leaf dried bay leaf

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1 qt neutral oil, for frying
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3 cups masa harina
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1 tablespoon salt
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1 tablespoon grapeseed oil
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2 cups warm water, as needed
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refried bean
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shredded iceberg lettuce
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roma tomato, diced
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diced avocado
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crumbled queso fresco
•

mexican crema

Instructions

Make the carnitas: In a liquid measuring cup or medium bowl, whisk together the chicken stock, garlic, cumin, oregano, 1 teaspoon salt, ½ teaspoon black pepper, lime juice, and orange juice.
Season the pork with salt and pepper on both sides.
Select the Sauté option on the Instant Pot. Heat the grapeseed oil in the insert until shimmering, then sear the pork for 2-3 minutes on each side, or until golden brown.
Pour in the chicken stock mixture and add the bay leaf. Secure the lid and select Cancel, then Manual, and set to Pressure Cook High for 30 minutes, or until the pork is pull-apart tender. Let the pressure release naturally for 20 minutes before opening the lid.
Set the oven to broil on high. Line a baking sheet with aluminum foil.
Transfer the cooked pork to the prepared baking sheet and shred with two forks. Drizzle the pork with ½ cup of the cooking liquid, then broil for 10 minutes, or until crispy.
Meanwhile, make the sopes: Heat the neutral oil in a large, high-walled pan over medium heat until the temperature reaches 350°F (180°C).
In a large bowl, mix together the masa harina, salt, grapeseed oil, and warm water. Scoop out 3-4 tablespoons of the masa mixture and roll into a ball. Flatten the ball, then pull the edges of the dough up to create a lip. Repeat with the remaining dough.
Working in batches to avoid overcrowding the pan, fry the sopes in the hot oil for 3-5 minutes, or until light golden. Transfer to a paper towel-lined plate to drain.
Assemble the sopes: Spread refried beans over the sopes, then top with carnitas, shredded lettuce, diced tomatoes, diced avocado, crumbled queso fresco, and a drizzle of Mexican crema.
Serve warm.
Enjoy!