Smoked Pastor Pork Sopes

Prepare yourself for a feast with a modern twist on a traditional Mexican favorite: Smoked Pastor Pork Sopes. This recipe combines the rich and smoky flavors of marinated pork with the satisfying crunch of homemade sopes. Perfect for impressing guests or enjoying a sumptuous meal with friends and family!

Ingredients

For the Marinade:

🌶️ 4 dried guajillo peppers, stemmed and seeded

🌶️ 2 chiles de árbol (adjust for heat preference)

🧅 1/2 medium onion

🧄 4 garlic cloves

🌰 1 stick cinnamon (or 1 tsp ground)

🌿 1 tsp dried oregano

🌰 1/2 tsp allspice

🌶️ 1 tsp whole black peppercorns

💧 Water (for boiling)

🔴 3.5 oz achiote paste

For the Pork:

🥩 1 pork butt (bone-in, 4–6 lbs)

🧂 Generous amount of salt

🥫 The marinade (from above)

For the Sopes:

🌽 2 cups masa harina

💧 About 1 1/4 cups water (adjust as needed)

🛢️ Oil (for frying)

Toppings:

🥑 Sliced avocado

🥬 Mixed greens or shredded lettuce

🍅 Diced tomato

🧀 Crumbled queso fresco

🥄 Sour cream

🌶️ Salsa (your favorite kind)

Instructions

1- Make the Marinade:

• In a pot, combine the guajillo peppers, chiles de árbol, onion, garlic, cinnamon, oregano, allspice, and peppercorns.

• Cover with water, bring to a boil, and simmer for 10–15 minutes until softened.

• Transfer to a blender with achiote paste and some cooking water, then blend until smooth.

2- Prepare the Pork:

• Score the pork butt on both sides in a crisscross pattern, about 1 inch deep.

• Place it in a disposable aluminum pan, season generously with salt.

• Pour the marinade over both sides, ensuring the fat side is facing up.

3- Smoke the Pork:

• Preheat the smoker to 225°F.

• Smoke the pork uncovered for 2 hours.

• Cover the pan with foil and continue smoking until the internal temperature reaches 185°F or higher.

• Reserve the juices, shred the meat, and mix in some reserved juices to your preferred moisture level. Keep warm.

4- Make the Sopes:

• Mix masa harina with water until it forms a smooth, slightly sticky dough.

• Divide into golf-ball-sized portions, flatten into thick discs (about 1/2 inch thick).

• Cook on a dry skillet over medium heat for 2–3 minutes per side.

• While warm, pinch the edges upwards and lightly press down the center.

• Fry in hot oil until golden and crispy. Drain on paper towels.

5- Assemble the Sopes:

• Layer each sope with shredded pork, avocado slices, greens, tomato, queso fresco, sour cream, and salsa.

Prep Time: 30 minutes

Cook Time: 6–8 hours (including smoking)

Total Time: 6.5–8.5 hours

Servings: Serves 10–12

Calories: Approximately 550

Proteins: 30g

Fats: 32g

Carbohydrates: 40g

Equipment: Smoker, pot, blender, skillet, frying pan

Cooking Tips

• Do not trim the fat from the pork butt.

• Score the pork deeply to allow better marinade penetration.

• Use the rendering juices from the pork for added flavor in the shredded meat.

• Fry sopes immediately after forming to retain the crispy texture.

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Smoked Pastor Pork Sopes