Spicy Pork Carnitas on Soft Corn Sopes With California Raisins, Red Raisin Syrup and Poblano Crema

Pork Foodservice


  • 1/4 cup radishes (sliced)
  • 1 tablespoon cilantro (and parsley, chopped and mixed)
  • 1/4 cup queso fresco
  • 1 cup masa harina
  • 2 tablespoons vegetable shortening (solid)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar (granulated)
  • 1/2 teaspoon baking powder
  • vegetable oil (as needed, OR olive oil)
  • 6 ounces pork loin roast (shredded)
  • 1 tablespoon taco seasoning
  • 1 tablespoon cumin (mexican, ground)
  • 3 tablespoons golden raisins (california)
  • 1/2 cup onions (sliced thin)
  • 1/4 cup jalapeno chilies (sliced)
  • 1/4 cup apple cider vinegar
  • 2 tablespoons juice concentrate (california raisin)
  • 1 tablespoon white vinegar
  • 1 teaspoon red pepper flakes (crushed)
  • 2 tablespoons poblano chiles (chopped)
  • 1 tablespoon cilantro (fresh, chopped)
  • 1 cup sour cream
  • 1 tablespoon lime zest
  • water (as needed)
  • salt (to taste)


  1. Combine masa harina, shortening, flour, salt, sugar, and baking powder in bowl; mix thouroughly by hand until soft ball forms
  2. Let rest 15 minutes
  3. Divide into equal portions about the size of 1/2 a golf ball
  4. Flatten dough slightly in palm to 1/4-inch thick and just large enough to fit inside palm of hand
  5. Arrange several pieces on hot, lightly greased or ungreased nonstick pan; press to flatten, again. Cook until golden brown, turn and brown other side.
  6. When cooked press centers down so sopes cup a little. Set aside on wax paper. Serve warm. May also be refrigerated and reheated in oven.
  7. In heavy pan, heat oil over high heat. Fry pork, until it begins to crisp. Add taco seasoning and cumin; continue to fry several seconds more
  8. Stir in raisins; cook until plump. When meat is thoroughly coated and evenly crisp, add onion and jalapeno
  9. Deglaze pan with vinegar as needed; add raisin juice concentrate and mix thoroughly. Adjust seasoning with salt and red pepper flakes
  10. Gently mix 1/4 cup California raisin juice concentrate, distilled white vinegar, and crushed red pepper together in small bowl
  11. In blender Combine chopped poblano chiles, chopped fresh cilantro, sour cream, lime zest process on high; adding water if needed, to thin. Add salt, to taste
  12. Select one jalapeno with seeds or two with seeds removed, depending on heat desired for carnitas. Be sure to wear rubber gloves while working with these and other hot peppers
  13. If unable to find masa harina, substitute 1 cup instant cormeal mixed with 1-1/4 cups water and allow to stand until softened.
  14. Commercially prepared California raisin juice concentrate is available from foodservice and industrial suppliers.
  15. Pile pork mixture onto warm sopes. Divide and arrange 3 sopes on each of 8 serving plates. Drizzle with Red Raisin Drizzle and Poblano Crema. Top with sliced radishes, chopped herbs and cheese crumbles.
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