Red Hot Sopes with Slow Cooker Carnitas
Net Wt.: ????
|Serving Size: ??? Makes:|
|Amount Per Serving||% DV*|
|* Percent Daily Values (DV) are based on 2,000 calorie diet.|
A sope is a thin, shallow shell of masa that's fried until it's just crisp, the hot and tender interior piled high with any number of fillings (most often including meat).Excerpted from Cooking with Frank's RedHot Cayenne Pepper Sauce (2014 Ulysses Press) by Rachel Rappaport
TO MAKE the carnitas, line the bottom of a 4-quart slow cooker insert with onion slices. In a small bowl, whisk together the garlic powder and dehydrated minced onion. Rub onto all sides of the pork roast. Place the pork roast in the slow cooker over the onions. Cook on low for 8 hours.
REMOVE the pork to a cutting board. Use 2 forks to shred the meat. Add it back to the slow cooker. Toss to coat in liquid.
LINE a baking sheet with foil. Remove the pork from the slow cooker. Arrange the pork in a single layer over the foil. Broil on high for 5-10 minutes or until crisped around the edges. Cover to keep warm if needed.
AFTER the carnitas have cooked for about 7 hours, begin to prepare the sopes. Place the masa harina, Frank's RedHot, and water in a large bowl and hand mix until a crumbly dough forms. Form the dough into 8 equal-sized balls.
PLACE 4 balls, about 2 inches apart, between two 1 1/2-foot-long sheets of waxed paper. Using the heel of your hand, press a dough ball down until it forms a flattened circle about 1/4 inch thick and 2 1/2 to 3 inches in diameter. Pinch the edges of the dough to create a small ridge 1/4 inch high. Repeat for remaining dough balls.
FILL a large skillet with 1/2 inch canola oil. Heat the oil to about 350°F. Add the sopes, flat side down, and fry until brown, about 2 minutes. Drain on paper towel-lined plates. Repeat for the remaining sopes.
TOP each sope with a small amount of carnitas, then top with shredded lettuce and a drizzle of crema. Serve immediately. Serve immediately.