Sopes De Cochinita Recipe

Prepare marinade

In a blender or food processor combine achiote paste, orange juice, white vinegar, smashed garlic, dried oregano, cumin, kosher salt and black pepper. Blend until smooth into a vibrant reddish-orange marinade. If too thick, add 2–4 tablespoons water to loosen.

Marinate pork

Place pork chunks in a large bowl or zip-top bag. Pour the achiote-orange marinade over the pork, add bay leaves, toss to coat thoroughly, then refrigerate and marinate for at least 4 hours or overnight for best flavor.

Sear (optional)

When ready to cook, remove pork from refrigerator 30 minutes before cooking. Heat neutral oil in a heavy Dutch oven over medium-high heat. Remove pork from marinade (reserve marinade) and sear in batches until browned on all sides, 3–4 minutes per side. Transfer seared pork to a plate.

Braise

Lower heat to medium. Add reserved marinade and stock (or water) to the Dutch oven, scraping up any browned bits. Return browned pork to pot and nestle bay leaves among pieces. Bring to a gentle simmer, then cover and braise on the stovetop over low heat for 2 to 2.5 hours, or transfer to a 325°F (160°C) oven and roast covered for 2 to 2.5 hours, until pork is very tender and easily shredded with two forks.

Shred and reduce sauce

Remove pork from pot and shred with forks. Skim excess fat from the cooking liquid, then simmer the liquid, uncovered, until slightly reduced and concentrated (5–10 minutes). Return shredded pork to the reduced sauce and stir to coat. Taste and adjust seasoning with salt or a squeeze of orange if needed.

While pork cooks, place thinly sliced red onion in a bowl. Add lime juice, orange juice, white vinegar, salt and sugar. If using, add thinly sliced habanero or serrano. Toss to combine, then press onions down so they're submerged. Let sit at room temperature for at least 20–30 minutes to soften and mellow — best if chilled for 1 hour. Drain slightly before serving (reserve a little pickling liquid to moisten if needed).

Roast vegetables

Place tomatillos and chiles on a sheet pan or directly on a hot comal/skillet. Roast or char over medium-high heat until tomatillos are blistered and soft and chiles have blistered skin, about 6–10 minutes, turning as needed. Alternatively, broil for 6–8 minutes.

Blend

Transfer hot tomatillos and chiles to a blender with garlic, cilantro, chopped onion, lime juice and salt. Blend until smooth. Add water, 1 tablespoon at a time, if needed to reach desired consistency. Taste and adjust salt or lime.

Chill or serve warm. If you prefer thinner salsa for drizzling, pass through a sieve or add up to 2 additional tablespoons water.

Make masa dough

Combine masa harina (or fresh masa) with salt in a bowl. Add warm water gradually and knead until a soft, non-sticky dough forms, about 1–2 minutes. Dough should hold together without cracking. Cover with a damp towel to keep moist.

Form sopes

Divide masa into 12 equal portions (about 2 tablespoons each for appetizer-size; adjust for larger sopes). Roll each portion into a ball and flatten between plastic sheets or in a tortilla press to about 3–4 inches diameter and 1/4 inch thick. Fry the disks in 1–2 tablespoons oil in a skillet over medium heat 1–2 minutes per side until lightly golden. While still warm, pinch up the edges all the way around to create a raised rim (a shallow cup).

Finish sope shell

Shallow-fry formed sopes in 1/4 cup oil until crisp on the outside and cooked through, about 1–2 minutes per side. Drain on paper towels.

Assemble

Spread about 1 tablespoon refried beans in the center of each sope (optional). Top with a generous portion of warm shredded cochinita (about 2–3 oz per sope). Spoon a little salsa verde over the pork. Top with xni pec (pickled onions), crumble queso fresco over, sprinkle chopped cilantro and finish with a small squeeze of lime. Serve immediately.

Leftovers: store shredded cochinita separately with a little cooking liquid in the fridge up to 4 days or freeze. Reheat gently in a pan with a splash of water or stock.