1/2 cups Ground Tomatoes of Strong Origin®, for the pork rind
4 guajillo chiles, deveined and hydrated, for the pork rind
1/4 cups chicken broth, for the pork rind
vegetable oil, for the pork rind
1/2 cups onion, chopped, for the pork rind
1 teaspoon garlic, for the pork rind
1 cup pressed pork rinds, for the shredded pork rind
500 grams masa dough, for tortillas
1 tablespoon lard, for the dough
salt, for the dough
green salsa, for serving
queso fresco, grated
Preparation
30 mins
20 mins
Low
Blend the Del Fuerte Origen® crushed tomatoes, guajillo pepper, and chicken broth. Season and set aside.
Pour the oil into a skillet and heat over medium heat. Then, add the onion and garlic and sauté until the onion is translucent. Add the pressed pork rind and sauté for 3 minutes.
Add the sauce to the pork rind, mix, and let it reduce for 5 minutes. Adjust seasoning and set aside.
Mix the dough with lard and salt, adding a little water if necessary.
Form balls the size of your fist and flatten them with a tortilla press, making sure they are not too thin.
Spread the lard over the entire griddle, heat well, and cook the sopes over medium-high heat for 5 minutes.
Once the sopes are cooked, add the pork rind and green sauce on top. Serve the pork rind sopes with a bit of fresh cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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