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

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


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)


1Combine masa harina, shortening, flour, salt, sugar, and baking powder in bowl; mix thouroughly by hand until soft ball forms
2Let rest 15 minutes
3Divide into equal portions about the size of 1/2 a golf ball
4Flatten dough slightly in palm to 1/4-inch thick and just large enough to fit inside palm of hand
5Arrange several pieces on hot, lightly greased or ungreased nonstick pan; press to flatten, again. Cook until golden brown, turn and brown other side.
6When cooked press centers down so sopes cup a little. Set aside on wax paper. Serve warm. May also be refrigerated and reheated in oven.
7In 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
8Stir in raisins; cook until plump. When meat is thoroughly coated and evenly crisp, add onion and jalapeno
9Deglaze pan with vinegar as needed; add raisin juice concentrate and mix thoroughly. Adjust seasoning with salt and red pepper flakes
10Gently mix 1/4 cup California raisin juice concentrate, distilled white vinegar, and crushed red pepper together in small bowl
11In 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
12Select 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
13If unable to find masa harina, substitute 1 cup instant cormeal mixed with 1-1/4 cups water and allow to stand until softened.
14Commercially prepared California raisin juice concentrate is available from foodservice and industrial suppliers.
15Pile 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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