- 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)
- Combine masa harina, shortening, flour, salt, sugar, and baking powder in bowl; mix thouroughly by hand until soft ball forms
- Let rest 15 minutes
- Divide into equal portions about the size of 1/2 a golf ball
- Flatten dough slightly in palm to 1/4-inch thick and just large enough to fit inside palm of hand
- Arrange several pieces on hot, lightly greased or ungreased nonstick pan; press to flatten, again. Cook until golden brown, turn and brown other side.
- 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.
- 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
- Stir in raisins; cook until plump. When meat is thoroughly coated and evenly crisp, add onion and jalapeno
- Deglaze pan with vinegar as needed; add raisin juice concentrate and mix thoroughly. Adjust seasoning with salt and red pepper flakes
- Gently mix 1/4 cup California raisin juice concentrate, distilled white vinegar, and crushed red pepper together in small bowl
- 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
- 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
- If unable to find masa harina, substitute 1 cup instant cormeal mixed with 1-1/4 cups water and allow to stand until softened.
- Commercially prepared California raisin juice concentrate is available from foodservice and industrial suppliers.
- 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.