Recipes / Main Dishes
Ingredients
2 Tbsp vegetable oil, separated
3 Cups leftover shredded pork
8 white corn sopes
1 Cup refried beans, warmed
½ Cup cotija cheese, crumbled
½ Cup diced pineapple
½ Cup canned green chilis, drained
¼ Cup cilantro, chopped
Instructions
Heat 1 Tbsp vegetable oil in a large skillet over medium heat. Add shredded pork and Spanglish Asadero Al Pastor seasoning. Cook, stirring, until heated through, about 5 minutes.
In another skillet, heat 1 Tbsp vegetable oil over medium-high. Fry sopes until golden and crispy, about 2-3 minutes per side.
Place sopes on paper towel-lined plates to remove excess grease.
Spread warm refried beans on each sope. Top with shredded pork, cotija cheese, pineapple, green chilis, and cilantro.
Serve immediately and Enjoy!
