DSC_8064.JPG

Welcome!

I’m a chef trained at the globally highest rated Mexican restaurant and am here to guide you through modern Mexican recipes and the techniques required. Living in Chiapas, Mexico allows me to interview and bring to my blog rarely interviewed traditional cooks. Enjoy!


¡Bienvenidos!

Soy un chef formado en el restaurante mexicano con la calificación más alta a nivel mundial y estoy aquí para guiarte a través de las recetas mexicanas modernas y las técnicas requeridas. Vivir en Chiapas, México, me permite entrevistar y llevar a mi blog rara vez entrevistado a cocineros tradicionales. ¡Disfrutar!

Pork Loin Sopes

Pork Loin Sopes

Ingredients

  • 1 kilo fresh masa (half package of maseca)

  • 2 lb pork tenderloin

  • 1/2 bunch cilantro chopped

  • 3 tbsp chopped parsley

  • 1 onion diced

  • 2 sprig of thyme

  • 2-3 cups vegetable oil for frying

  • kosher salt

  • 1/2 head of garlic (save the other half for other recipe)

  • zest of 2 limes

  • 8 oz crumble cheese

  • 8 oz crema fresca

DSCF7829.jpg

Instructions

preheat the oil at 350℉ in a large pan

Remove the pork from the fridge season with salt and let it stand for 30 minutes at room temperature

For the masa

  1. (Follow the instructions from the maseca package if you’re using it) Knead the masa adding a little salt and water if it gets to dry and form 2oz balls

  2. Using the tortilla press form the masa into 1/4inch thick tortilla

  3. On a nonstick pan cook the masa fro 45-50 seconds turning it 3 times

  4. Pull the masa off the heat and with your fingers mold the cook masa into a canoe shape

  5. Carefully put the cook masa into the hot oil and fry them for 3-5 minutes until golden brown and let it rest into a paper towel

For the pork

  1. Cut the pork into medallions and sear it into a hot pan (do not overcrowd the pan (repeat this process if you have to) with the garlic and thyme

  2. Once you have all the meat seared put it back to the pan and add the chopped cilantro, parsley and lime zest and cook for 45 seconds just enough to combine all the flavors

To serve

  • Top the sope with bean puree, pork medallions, crumbled cheese, crema fresca, guacamole and salsa tatemada and enjoy


Salsa Tatemada (Burnt Salsa)

Salsa Tatemada (Burnt Salsa)