Serves 10
45 min
Pork Tinga Sopes
Recipe GLPRecbf2b10387513
Crispy masa boats filled with tender, smoky shredded pork braised in a rich chipotle tomato sauce, topped with fresh shredded cabbage and radishes. A traditional Mexican street food that's gluten-free and dairy-free.
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Ingredients
3 pounds boneless pork loin roast
3 cups water
3 bay leaves
1 teaspoon salt
1 onion, quartered
4 garlic cloves
2 tomatoes, quartered
3 chipotle chiles in adobo sauce
4 teaspoons adobo sauce from canned chipotles
2 cups masa harina
1 tablespoon shortening
1¼ cups warm water for dough
shredded cabbage
radishes, thinly sliced
Directions
Place the pork loin, 3 cups water, bay leaves, salt, quartered onion, and garlic cloves into a slow cooker. Cook on low for 6 hours until the pork is very tender and easily shreds. Remove the pork with a slotted spoon to a plate and let it cool slightly. Discard the bay leaves, and shred the pork into bite-sized pieces with two forks, removing any excess fat. Set aside and reserve the cooking broth (strain if needed to remove excess fat).
In a blender, combine the cooked onion and garlic from the broth, the quartered tomatoes, 3 chipotle chiles in adobo, and 4 teaspoons of the adobo sauce. Add 1 cup of the reserved pork broth and blend until smooth.
Pour the blended sauce into a large saucepan and add the shredded pork. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Taste and add additional salt if needed. The sauce should be thick and richly flavored. Set aside and keep warm.
In a mixing bowl, combine 2 cups masa harina and 1 teaspoon salt. Add the 1 tablespoon shortening and rub it into the masa with your fingertips until evenly distributed throughout. Gradually add 1¼ cups warm water, mixing and kneading until the dough becomes smooth, soft, and slightly sticky like play dough. If the dough seems dry, add additional water 1 tablespoon at a time. Divide the dough into 10 equal portions and cover with a damp cloth.
Line a tortilla press with plastic wrap. Place one portion of dough on the press, cover with another piece of plastic wrap, and press down firmly to form a thin patty about ¼ inch thick. Remove the plastic wrap carefully. (If you don't have a tortilla press, use a heavy skillet or your hands to flatten each portion to ¼ inch thickness.)
Preheat an ungreased comal or griddle over medium-high heat. Place each flattened patty on the hot comal and cook for 1 to 2 minutes on each side until the surface becomes dry but still flexible. While still warm and pliable, gently lift the edges of the patty upward and outward to form a slight ridge around the perimeter, creating a boat or sope shape. Return each formed sope to the comal and cook for approximately 2 minutes on each side until golden brown and crispy.
To serve, fill each warm sope with the pork tinga mixture, then top with shredded cabbage and sliced radishes.
