Sopes de Carnitas con Salsa Verde Fresca

Sopes de Carnitas con Salsa Verde Fresca ingredients

• 2 cups masa harina
• 1.5 cups (approx.) warm water
• 0.5 tsp salt
• 0.75 cup (for frying) vegetable oil
• 4 medium, husked and rinse tomatillos
• 1 to 2, stemmed serrano chiles
• 0.25 medium white onion
• 1 large garlic clove
• 0.5 cup, packed cilantro
• 1 tbsp lime juice
• 0.5 tsp salt
• 1 lb, shredded and reheate carnitas
• 1 cup, warmed refried beans
• 1 cup, shredded lettuce
• 0.5 cup, crumbled Cotija cheese
• 0.5 cup crema mexicana or sour cream

Watch how to make Sopes de Carnitas con Salsa Verde Fresca

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Sopes de Carnitas con Salsa Verde Fresca

1. Prepare the Salsa Verde Fresca: Combine 4 medium tomatillos, 1-2 serrano chiles (adjust to spice preference), 1/4 medium white onion, and 1 large garlic clove in a blender. Blend until fairly smooth.
2. Add 1/2 cup packed cilantro, 1 tablespoon lime juice, and 1/2 teaspoon salt to the blender. Pulse until the cilantro is chopped and incorporated, but don't over-blend; you want a slightly chunky texture. Taste and adjust seasoning as needed, then set aside.
3. Make the masa dough for the sopes: In a large bowl, combine 2 cups masa harina and 1/2 teaspoon salt. Gradually add about 1.5 cups warm water, mixing with your hands until a soft, pliable dough forms. It should not be sticky or crumbly. If too dry, add more water, 1 tablespoon at a time; if too wet, add more masa harina.
4. Divide the masa dough into 8 equal portions. Roll each portion into a smooth ball. Using a tortilla press (lined with plastic wrap or a cut-open plastic bag) or your hands, flatten each ball into a thick disc about 3-4 inches in diameter and 1/4-inch thick.
5. Cook the sopes discs: Heat a dry comal or large non-stick skillet over medium-high heat. Cook each masa disc for 1-2 minutes per side until lightly cooked through, firm but not crispy. Transfer to a plate.
6. Form the sopes edges: While the discs are still warm (but cool enough to handle), use your fingers to pinch up a rim around the edge of each disc, creating a raised border, about 1/2-inch high. If the dough cools too much, it might crack; you can briefly re-warm it on the comal.
7. Fry the sopes: Heat 3/4 cup vegetable oil in a large skillet over medium heat. Fry the formed sopes in batches for 2-3 minutes per side, until golden brown and slightly crispy. Transfer to a paper towel-lined plate to drain.
8. Warm the fillings: Reheat the 1 lb shredded carnitas in a separate pan until hot and slightly crispy, if desired. Warm 1 cup refried beans in a small saucepan.
9. Assemble the sopes: Spread a thin layer of warm refried beans onto the base of each fried sope. Top generously with the reheated carnitas.
10. Spoon a generous amount of the fresh Salsa Verde Fresca over the carnitas. Garnish with shredded 1 cup lettuce, 1/2 cup crumbled Cotija cheese, and a drizzle of 1/2 cup crema mexicana or sour cream. Serve immediately.

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