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Did you know that I didn’t learn to speak Spanish until I was an adult? Yep! I’m a Puerto Rican – Italian and spoke English as my first language for most of my life. I was very frustrated that I never learned to speak Spanish. I was never exposed to or taught Spanish or Italian. It wasn’t long after I met my mother-in-law (now many many years ago), that I knew I had to learn! Call me chismosa, but there was no way I was going to spend my life wondering what she was really saying. Also, I kind of wanted to tattle, you know? How would I tell her all the things her boy did wrong if I couldn’t say it in
her our language and she didn’t understand English? Between the many cenas of latin food, plenty of embarrassing moments, and a growing love for my very special suegra, I learned! Antonio spoke Spanish as his first language because it’s all we spoke at home when he was younger. The triplets know some, and I want to teach them, but they have some unique circumstances. Because they’ve had so many therapists and people in and out of their lives, almost every single day of their lives, they’ve learned mostly English. Language was very hard for them and their development has been a huge accomplishment. Kaitlyn has begun using a lot more Spanish vocabulary and they are all understanding much more. Language is a hot-topic within the Hispanic culture. There are so many varying opinions. Personally, I just want to feel connected to my roots. Especially because I didn’t have the opportunity to feel that when I was younger, I want to make sure I give that to my own children now, as much as possible. They are Mexican, Puerto Rican, and Italian. Thanks to an amazing teacher, Pedro takes great pride in his roots. He has always been in a bilingual education program, but these last two years had the hugest impact on his language skills. He thinks in Spanish now, much more than he ever did. He has Latino heroes and is overjoyed to hear stories from his dad, abuelos, and tios, about Mexico and his culture. Whenever he sees a food product that says, Made in Mexico, (Hecho en Mexico), I have to buy it. It’s kind of ley around here. We all decide whether or not we’ll buy it again. Often, dad has memories of those very products, from growing up in Mexico. That was exactly the case with La Morena products. In celebration of Hispanic Heritage Month, I’ve tried to make some of Pedro’s favorite latin food dishes, using the most authentic products I can find. Tonight, we made one of Pedro’s favorites; SOPES! #VivaLaMorena #CollectiveBias
Cook the Pork
Cook the Chiles and Blend
Shred the pork and add the salsa
Cook the Sopes
Add your toppings!
We ALWAYS add pickled jalapenos! We also add the papas y jalapeno salsa, refried beans, queso fresco, and sour cream. These pork sopes are one of Pedro’s all time favorite dishes!
Antonio eats like a hungry teen boy!
Embrace the Latin Food experience. Sopes were meant to be eaten with your hands!
Now, how about that recipe? We’d love to see your creations!
- 2-3 lbs of Pork
- 1 Small Onion
- 2 Carrots
- 1 Chayote
- 1 Potatoe
- 10-12 Chiles Guajillos
- 6 cloves of Garlic
- 1 teaspoon of Thyme
- 1 teaspoon of Cumin
- 1 teaspoon of Chicken Bullion flavor
- La Morena pickled Jalapenos
- 1/4 cup La Morena picked jalapenos LIQUID RESERVE from can
- La Morena refried beans *optional*
- Sour Cream *Optional*
- Queso Fresco *Optional*
- Lettuce *Optional*
- Boil the pork with, completely covered, with salt to taste, 1/2 of the onion and 3 garlic cloves, until tender.
- Wash and remove stems and seeds from the Chiles Guajillos.
- Boil Chiles Guajillos with 1/2 the Onion and the remaining 3 Garlic Cloves, until tender.
- Drain the water from the pot used to cook the Chiles Guajillos.
- Add the Chiles, 3 cooked Garlic cloves, and 1/2 onion to the blender.
- Add the thyme, cumin, and bullion to the blender, plus salt to taste.
- Add 1 1/2 cups of cold water to the Blender..
- Add 1 1/2 cups of liquid reserve from the boiled pork to the Blender.
- Blend until liquid and smooth.
- Drain remaining pork liquid.
- Shred pork.
- Add salsa to shredded pork.
- Dice the carrots, chayote, and potato.
- Boil together in a separate pot until just tender. Do not overcook.
- Drain excess water.
- Mix in 1/4 cup of the jalapenos liquid reserve to the carrots, chayote, and potato.
- Dice in jalapenos to taste.
- NOTE: ENDLESS SUBSTITUTIONS:
- You can make this recipe as tacos, or masa to make your own sopes, or buy the pre-made kind. Cook the Sopes in oil for 2-3 minutes)
- Add the toppings of your choice, and enjoy, including the carrots/chayote/potato/jalapeno mixture! The possibilities are endless.
By: Alicia Gonzalez
This is how WE DO SOPES! The #secret #recipe is now live #ontheblog #shop #VivaLaMorena #collectivebias #latinfood #foodie #foodblogger #lifestyle #HispanicHeritageMonth #HispanicBlogger